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Veggie packed mexican lasagna
This easy bake veggie packed mexican lasagna is awesome for filling the kids with veggies! Freezer friendly and super yummy.Simple, but tasty family recipe!
4.67
from
9
votes
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
2
family meals
Calories:
481
kcal
Author:
Kylie
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Ingredients
▢
2
tbsps
olive oil
▢
3
spring onions
chopped
▢
2
cloves
garlic
▢
500
grams
beef mince
▢
one pack taco seasoning OR
1 teaspoon paprika, 1 teaspoon oregano (dried, 1 teaspoon chilli powder, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon cumin (ground))
▢
2
x 400gram tins crushed tomatoes
▢
1
carrot
peeled and grated
▢
1
zucchini
grated
▢
1.5
cups
frozen corn kernels
▢
½
cup
water
▢
1
pack Barilla lasagna sheets
▢
1
cup
grated cheese
▢
250
grams
sour cream
▢
½
cup
grated cheese
Instructions
Add the olive oil to a large saucepan.
Add the onions and garlic to the saucepan and fry until just soft (1-2 minutes).
Add the beef mince to the saucepan and fry until browned (about 5 minutes).
Add the taco seasoning and mix well through.
Pour in the tomatoes, grated carrot, grated zucchini frozen corn and water.
Cook for 25 minutes at a simmer.
Preheat the oven to 180 degrees.
Place a tablespoon of the meat mixture in the bottom of the lasgana dish.
Top with three sheets of lasagna then ¼ of the meat sauce. Repeat, ending with a meat layer.
Combine the sour cream and 1 cup of cheese in a bowl, and spread across the top of the lasagna.
Top with the remaining half cup of cheese.
Cover with foil and bake for 15 minutes at 180 degrees.
Remove the foil and bake 15 minutes more.
Serve hot with a side of guacamole and salsa.
Recipe video
Nutritional Information
Serving:
1
plate
|
Calories:
481
kcal
|
Carbohydrates:
19
g
|
Protein:
30
g
|
Fat:
32
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
116
mg
|
Sodium:
846
mg
|
Fiber:
3
g
|
Sugar:
7
g
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