Lasagna (with some sneaky extra vegetables)
Lasagna (with some sneaky extra vegetables)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lasagna (with some sneaky extra vegetables). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Lasagna (with some sneaky extra vegetables) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Lasagna (with some sneaky extra vegetables) is something that I’ve loved my entire life.

A lasagna is usually packed with enough good things like cheese, meat, and even veggies to make it totally satisfying all on its own, but it's always nice to pair it with a simple side dish (like a green salad or even garlic bread) to round out your dinner. Lasagna is one of my favorite warm and cozy comfort foods. And we absolutely love this veggie filled vegan lasagna!

To get started with this recipe, we must first prepare a few components. You can cook lasagna (with some sneaky extra vegetables) using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lasagna (with some sneaky extra vegetables):
  1. Get 2 carrots - chopped
  2. Make ready 1 onion - diced
  3. Take 2 cloves garlic - minced
  4. Take 700 g beef mince
  5. Take 300 g veal mince
  6. Take 400 ml red wine
  7. Get 800 g canned chopped tomatoes
  8. Take 200 ml beef stock
  9. Take salt and pepper
  10. Prepare Rosemary
  11. Prepare 2 cups all purpose flour
  12. Make ready 4 large eggs
  13. Prepare 1 tsp salt
  14. Take 2 Tbs water
  15. Take 1 Tbs white wine
  16. Get 250 g ricotta
  17. Prepare 300 g freshly shredded mozzarella
  18. Take Parmesan
  19. Prepare Olive oil

Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies. Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves). If you want to increase your calorie intake without getting too full, choose foods from the bottom half of the map.

Steps to make Lasagna (with some sneaky extra vegetables):
  1. Make the pasta: add eggs, salt, and water into a bowl and beat until well combine. On a clean work surface, place the flour in a mound and make a well in the centre. Add the egg mixture in the well and begin to carefully stir enough flour into the well to form a paste. From here knead the flour together to form a dough. If it is too dry, add a few drops of white wine until its moist enough Knead for until the dough is smooth and elastic. Put the dough in a bowl and cover with a sheet of elastic wrap. Let is sit for an hour.
  2. While you are waiting for this to be ready to roll, make the ragu: Heat up some olive oil in a large sauce pan. Add chopped carrots, onions, and garlic cloves. Sauté until they begin to sweat, about 10minutes. the beef and veal mince, separating the meat gently with a fork. Brown the meat. Add in chopped mushrooms and peppers. Add about 400ml of red wine and let it cook and simmer off - 20 minutes or so. Add the tomatoes and stock after the wine has evaporated. Simmer for another 2 hours, letting the flavours mix together. Add some salt and pepper to taste if you’d like.
  3. While it simmers, roll out the pasta into thin lasagna sheets: Use a pasta maker or rolling pin. Make your pasta as thin as possible. Cut the sheets the same size as the glass pan you will be baking this lasagna in. If you are using hard store-bought pasta sheets instead, boil these in water for 3 minutes.
  4. Now assemble the lasagna! Place some ragu on the bottom of the pan, followed by a layer of pasta sheets, then a layer of ricotta, some shredded mozzarella and a sprinkle of Parmesan. Follow this with another layer of ragu, and then another layer of pasta sheets. Repeat the ricotta, mozz, parm, ragu, pasta sheets until you reach the top of your glass baking dish.
  5. The top most layer should be a layer of pasta covered in the cheese mixture. Cover with tinfoil (careful not to let it touch the surface of the lasagna!) and cook for 25minutes. Take the tin foil off and cook for another 10-15, or until the cheese has melted and browned a bit. Enjoy!

Nutritional Target Map for Lasagna with meat & sauce, frozen entree. This feature requires Flash player to be installed in your browser. Lasagna is a dish that originates from Italy, and what's likely to spring to mind when we think of it is beef mince, layered with pasta sheets and cheese. But there are countless takes on that basic formula and you can play around with this classic. Using dry lasagna noodles eliminates the process of boiling the noodles and saves time.

So that’s going to wrap it up for this special food lasagna (with some sneaky extra vegetables) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!