It’s veggie packed and tastes amazing! Try this one out for a great outside the window meal option.
-1KG Beef Mince
-2 Grated Carrots
-1 Grated Fennel Bulb
-1 Finally Sliced
-Tomato Passat 500ml
-2 TBS Tomato Paste
-1 cup of Red Wine
Pasta Sheet Substitute:
-200g Pumpkin Thinly Sliced
-2 Zucchini Thinly Sliced
-3 cups ricotta
–1/2 cup of grated cheese
-2 tbs chopped parsley
-1 ½ melted butter
-1 tsp of Garlic
-1/2 cup Parmigiano cheese finely grated
-Preheat oven at 220 degrees, steam the pumpkin and zucchini (pasta sheets) until they are soft but not falling apart.Set aside to dry out.
-add onions, carrots, fennel to a hot pan with a 1tsp of oil. Cook till light brown and soft. Remove from pan and set aside.
-brown mince in a large pot or pan. Once browned add back the grated vegetables, wine, tomato Passat, tomato paste and season with salt & pepper. Cover and cook on low for 10mins.
-Mix the cheese topping together until all combined.
-To assemble the lasagne: start of the layer of mince on the bottom of a big baking tray, then add a layer of the thin cooked pumpkin and zucchini. Repeat this process once more.
-Then add cheese toping and smooth over a layer over the top of the lasagne. Season with salt and pepper and sprinkle with parmigiana cheese.
-place into oven and cook till cheese on top is golden brown.