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Lamb and veggie Greek style lasagne
This lamb and veggie greek style lasagne is perfect for smuggling veggies and is an awesome weeknight meal. Makes leftovers- so freeze one!
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
12
serves
Calories:
552
kcal
Author:
Kylie
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Ingredients
Base
▢
olive oil
▢
1
kg
lamb mince
▢
1
onion
diced
▢
1
carrot
diced
▢
100
grams
mushrooms
thinly sliced
▢
100
grams
baby spinach
chopped
▢
800
grams
tomato polpa
2 tins diced tomatoes- I used Mutti brand
▢
500
grams
rigatoni
Sauce
▢
80
grams
butter
▢
⅔
cup
flour
▢
1
litre milk
▢
½
teaspoon
nutmeg
▢
4
eggs
Topping
▢
1
cup
kefalotiri cheese
or use parmesan, grated
Instructions
Heat 2 tbsps olive oil in a medium frypan.
Add the mince and onion and cook until the mince has browned.
Meanwhile put a pot on the stove and bring to the boil to cook the rigatoni as per the packet instructions.
Add the diced tomatoes, mushrooms, carrot and spinach to the mince and cook until the pasta is ready.
Drain the pasta and add the meat sauce to it.
Pour into an oven dish.
Preheat oven to 180 degrees.
In a deep saucepan over medium heat, add the butter and the flour, stirring well until it forms a paste.
Remove from the heat and slowly add the milk, whisking and incorporating it all and whisking out any lumps.
Add the nutmeg.
Place back on low heat and whisk in each of the eggs individually.
Pour over the pasta.
Cover with the cheese of your choice.
Bake at 180 degrees celsius for 30 minutes or until golden and the sauce has set.
Nutritional Information
Serving:
1
slice
|
Calories:
552
kcal
|
Carbohydrates:
28
g
|
Protein:
35
g
|
Fat:
33
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
15
g
|
Cholesterol:
183
mg
|
Sodium:
260
mg
|
Fiber:
2
g
|
Sugar:
3
g
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