Rainbow Vegetables and Beef Lasagne
For my family, I am always looking for ways to increase their plant foods and eat the rainbow. Which means a diverse range of different coloured veg. This lasagne is packed with 14 plant foods, including herbs, lentils and a variety of vegetables.
Adding the celeriac to the beef ragu gave it richness and a fab flavour. You must give it a try. The ragu can be served with spaghetti or made into lasagne.
Rainbow Vegetables and Beef Lasagne
Celeriac & beef ragu
1tbsp Oil
1 Onion, finely chopped
1/2 Celeriac, grated
1 Carrot, grated
4 Garlic cloves
1 pinch Dried oregano
1 handful Fresh basil chopped or 1 tsp pesto
4-6 Mushrooms, chopped
100g Red lentils
500g Passata
500g Minced beef or Quorn mince
1 tbsp Tomato puree
500ml Chicken or Vegetable stock
Sliced Mozzarella
Optional seasoning
Yoghurt & Cheese Topping
400g Plain yoghurt
2 Eggs
200 g Mature cheddar, some extra cheese for grating on top of the lasagne.
Vegetable layers, to replace lasagne sheets.
Sliced aubergine
Slices courgette
Sliced sweet potato
Other possible vegetables, peppers, mushrooms, tomatoes
Method
Add oil to a hot pan, add chopped onion, grated carrot and celeriac. Cook for 10 minutes until soft. Stir in garlic, dried oregano and optional seasoning.
Add minced beef, fry off until brown, add chopped mushroom and cook for a couple of minutes.
Add tomato puree, stock, lentils and passata and stir. Cover with lid and cook on low heat, until beef is tender and lentils are cooked. Add the pesto or chopped basil.
Mix the egg, yoghurt, and grated cheese to make the yoghurt topping.
To layer up the lasagne add a layer of sweet potato, thinly sliced, then a layer of beef ragu, a layer of sliced courgette and mozzarella, then another layer of beef ragu and finally a layer of aubergine (you can leave raw or pan fry). Finally, top with the yoghurt mix and extra grated cheese.
Preheat the oven to gas 6, 200°C, fan 180°C. Bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.