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Organic Mediterranean Style Lasagne

by Sarah Bell (follow)
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Vegetables (433)      Italian (197)      Mediterranean (42)      Lasagne (11)     
This delicious lasagne is meaty and packed full of healthy veggies with an extra serving of yummy home made bechemel sauce. Using freshly sourced organic ingredients makes it so much better as the taste is intensified.



lasagne


One to cook when you've got a little bit more time on your hands, this meal is well worth the effort.

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Makes: 8 servings

Ingredients

For Meat Sauce
1 brown onion
2 cloves garlic, crushed
1 zucchini
1 eggplant
1 tin crushed tomatoes
salt and pepper to season
500g ground beef (good quality is better)
Salt and pepper to taste

For Bechamel Sauce
4 tablespoons butter
4 tablespoons flour
1 cup milk

1 cup grated cheese
1 packet lasagne sheets

Method
Dice Onions, zucchini and eggplant and add to warmed olive oil in frypan with crushed garlic. Fry until vegetables are browned and garlic releases its aroma.



vegetables
Veggies cooking


Add mince to vegetables and cook until browned. Season the meat with salt and pepper at this point.



vegetables
Mince added


Pour crushed tomatoes into the pan on top of the browned meat and vegetables and cook for a further 5 minutes.



vegetables
And crushed tomatoes


While tomatoes are simmering, in a separate pot melt diced butter. Once butter is melted, add flour and mix into a smooth paste. Cook for about a minute, stirring the whole time. You can't leave this or it will probably burn and ruin the meal.

Once it is a smooth paste, slowly start to add milk to the butter and flour mixture. Stir it in as you go so that it thickens gently into a sauce. You may need less or more than 1 cup depending on the consistency you are going for, so add milk slowly until the desired consistency is reached.



vegetables
Bechamel Sauce being made


Once reached, remove this pan from the heat or it will overcook and dry out your sauce.

Preheat your oven to 180 Degrees Celcius.

Now comes for the fun bit - assembling the lasagne!

Take your dish and add a little oil to the bottom to stop anything from sticking. I have used a square one, but you could just as easily use a rectangular shaped dish.



dish
Prepare the dish


Layer alternately meat sauce, Bechamel sauce and lasagne sheets until you have built up 3 or 4 layers of each and have used up all the sauce.



dish
Meat sauce




dish
Bechamel sauce




dish
Lasagne sheets


Top with grated cheese, cover with foil and bake in the oven for 60 minutes or until lasagne sheets soften.



cheese
Cheese


Remove foil for the last 10 minutes to brown the cheese.



cheese
Last 10 minutes of baking - Nearly there!


Once you have removed it from the oven, leave the lasagne a few minutes to cool slightly before cutting. This will help it to retain it's shape once plated.



cheese
Ta da!


Categories
#Lasagne
#Vegetables
#Mediterranean
#Italian
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