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Open Wagyu Bolognese Lasagna with Roasted Vegetables

by GMV - Got My Vote!' (follow)
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One of my favourite meals is a nourishing roasted vegetable bolognese lasagna meal on a cold night. The process is not tedious and the result is always a hit.

This lasagna is easy to make and is full of flavours with alternating layers of wagyu beef bolognese and mixed roasted vegetables.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 6 servings

250 wagyu beef mince
800g mixed vegetables (I used pumpkin, sweet potato, eggplant, carrot, onion, Brussels sprouts and tomato)
1 tin of chopped tomato
4 tablespoon of olive oil
2 garlic cloves
1 packet of lasagna sheet
2 tablespoon bechamel sauce
50g grated cheese
50ml red wine
Salt and pepper

Marinate the wagyu beef mince in red wine. Season lightly with salt and pepper.

Preheat the oven to 180C.
Cut the assorted vegetables in bite size chunks.
Arrange the vegetables in single layer on a baking tray and drizzle some olive oil on top.
Add in 2 cloves of garlic in the baking tray.
Roast the vegetables for 30 minutes or until cooked through.

Remove and set aside. Season with salt and pepper.
Precook you lasagna sheets in salted boiling water.
Drain, remove and set aside.
Meanwhile, heat a tablespoon of oil in a fry pan over medium heat.
Brown the onions and add in the wagyu beef mince and grated carrots. Cook for about 5-8 minutes.

Add a tin of chopped tomato and leave to simmer for about 10 minutes.

Season with salt and pepper as required.

Now the assembly time:

Add 3 tablespoon of wagyu bolognese mixture on the first lasagna layer.
Spoon some tomato pasta sauce over the beef mince.

Add cheese and bechamel sauce.

Lay a second layer of lasagna sheet and top with 2 tablespoon of roasted vegetables. Then pour the remaining cheese on top.

Bake in the oven for about 5-10 minutes.
Season with a handful of Parmesan cheese.

It's time to devourů.

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