Ricotta Lasagne with a Garlic Veggie Stirfry

INGREDIENTS

Lasagne:

1 T oil
500gm premium beef mince
1 medium onion, finely chopped
2 cloves garlic, finely chopped
400gm can brown lentils, drained and thoroughly rinsed
400gm can tomato puree
2 T tomato paste
1 t ground oregano or 1 T fresh, finely chopped
1 T GF Worcestershire sauce
½ c chopped fresh basil or parsley (reserve 2 T for sauce)
2 c chopped spinach, washed and finely chopped
1 carrot, grated
A good grinding of salt and black pepper
Gluten-free lasagne sheets

Sauce:

1 c ricotta cheese
2 T fresh basil or parsley
1 large egg
½ t salt
1/8 t ground nutmeg
1 ½ cups grated cheese
Sweet paprika for top

DIRECTIONS

1. Heat the oil in a large pot or wok over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft.
2. Add the mince and brown on all sides, using a spoon to break up the meat into small pieces.
3. Stir in the drained lentils, tomato puree, tomato paste, oregano and Worcestershire sauce and cook until mince is cooked, about 10-15 minutes.
4. Add the herbs, spinach, carrot, season with salt and pepper and cook until spinach is wilted and carrots are cooked (about 3-5 minutes).
5. In a mixing bowl, combine ricotta cheese with the egg, herbs, salt and nutmeg. Refrigerate until ready to assemble lasagne.
6. Preheat oven to 180 C. Lightly grease a deep lasagne dish.
7. To assemble, spread ½ of the meat sauce in the bottom of the prepared dish. Place 2-3 lasagne sheets on top. Spread with ½ of the ricotta cheese mixture. Top with ½ of the grated cheese. Spoon the rest of the meat mixture over top, another layer of lasagne sheets, then the rest of the ricotta sauce, finishing off with the cheese and sprinkle with the sweet paprika.
8. Bake in preheated oven for 30 minutes. Check and if getting too brown on top, place some foil over the top and cook for an additional 10-15 minutes or until brown.
9. Serve hot with stir-fried vegetables on the side.

 

Garlic vege fair fry:

INGREDIENTS

½ T butter or coconut oil
1 clove garlic, finely chopped
10 asparagus spears, snapped and cut into small lengths (use beans instead if you can’t source)
10 snow peas, cut in half (use broccoli florets instead if you can’t source)
1 T sesame seeds
a good grinding of salt and pepper

DIRECTIONS

1. Melt the butter or coconut oil in a wok over a medium heat, add the asparagus and snow peas (or beans and broccoli if using) and cook for 2-3 minutes or until tender.
2. Season with salt and pepper and sprinkle of sesame seeds. Serve immediately.