Course 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course
Servings 6Adults
Equipment
Baking Tray
Large saucepan
Blender or Food Processor
Large baking dish (approximately 30cm x 15-20cm)
Alfoil
Ingredients
500gramsbeef mince
1packet lasagne sheets
1butternut pumpkinroughly chopped into 1 inch chunks
1/4cuppesto
125mlalmond milkor milk of your choice
2zucchinisvery thinly sliced with mandolin or use potato peeler to peel slices
2handfuls mushroomschopped small
1oniondiced
2cloves garlicdiced
1bunch basil
2bay leaves
2carrotsdiced
2celery sticksdiced
1tspItalian herbs
800gramstin diced tomatoes
1tbsptomato paste
1cupbone brothor water or vegetable stock
250gramsshaved parmesan cheese
500gramsricotta
2handfulscheddar cheesegrated
250gramsbaby spinach
Olive oil for drizzling
Salt and pepper
Instructions
Place chopped pumpkin on a baking tray, drizzle with olive oil and pop in oven (180 degrees) until nice and caramelised (about 40 minutes) - once cooked remove from oven.
If using cherry tomatoes place them in a baking tray and drizzle with olive oil and place in same oven for same amount of time until blistered
Heat a large saucepan on medium heat and add a drizzle of olive or coconut oil, the Italian spices, chopped onion, garlic, celery and carrots and allow to soften and colour (about 5 minutes) stirring often.
Add the mince and stir until browned - break the mince up with the spoon as you go
Add the mushrooms and stir
Add the blistered cherry tomatoes and 1 tin diced tomatoes (or 2 tines diced tomatoes) and the tomato paste and bone broth (use water if no broth).pick the leaves of your bunch of basil and set aside, then finely chop the stems of the basil and add to the mince mixture, as well as the bayleaves.
Bring mince to the boil, then reduce to simmer and leave for about 30-40 minutes stirring occasionally. Leave the lid off so the liquid reduces and the mixture thickens.
Meanwhile, remove the pumpkin from the oven and remove & discard the skin. Place the pumpkin, pesto and almond milk in blender or food processor and blitz until smooth and like a thick sauce - use more milk if needed.
Once the mince is cooked add your fresh basil leaves to the mixture (if they are big chop them up a bit) - reserve a few to garnish the top of your lasagne.
In a large baking dish (about 30cm x 15-20cm) place a third of your mince mixture, top with lasagne sheets, then top with 1/3 of pumpkin sauce and a layer of peeled zucchini, then 1/3 of the baby spinach, and 1/3 parmesan cheese.
Then top with pasta sheets, mince, then repeat the process until all ingredients are finished. You will end up with about 3 layers.
Finish the final layer with a layer of pasta sheets
Pop your ricotta in a blender or food processor with about 1/4 cup water and blitz until smooth
Top your lasagne with the ricotta
Add the grated cheese on top, and top with basil leaves and a good drizzle of olive oil
Cover with alfoil
Place into the oven (180 degrees) for 40 minutes. after 40 minutes discard the alfoil and allow the top to brown for a further 20 minutes