Rainbow Veggie And Beef Lasagne

Load up on veggies with this delicious beef lasagne, layered with pumpkin, zucchini and creamy bechamel sauce.

The ingredient of Rainbow Veggie And Beef Lasagne

olive oil spray
400g butternut pumpkin cut into 4mm thick slices
2 zucchini thinly sliced lengthways
1 tablespoon olive oil
1 brown onion finely chopped
2 garlic cloves crushed
500g coles australian 3 star beef mince
500g jar tomato pasta sauce
1 small yellow capsicum seeded finely chopped
1 4 cup basil chopped
490g jar bechamel sauce
6 fresh lasagne sheets
1 cup 100g grated pizza cheese

The Instruction of rainbow veggie and beef lasagne

preheat oven to 200c spray a large frying pan with oil heat over high heat cook pumpkin and zucchini in batches for 1 2 mins each side or until lightly browned transfer to a baking tray
meanwhile heat the oil in a large deep frying pan over medium heat add the onion and garlic and cook stirring for 3 mins or until softened add the mince and cook stirring with a wooden spoon to break up any lumps for 5 mins or until cooked through add the pasta sauce and u00bd cup 125ml water and bring to the boil reduce heat to low and simmer for 5 7 mins or until thickened slightly stir in the capsicum and basil
spread half the meat mixture over base of a 6 cup 1 5l ovenproof dish top with half the pumpkin and half the zucchini drizzle with u00bc cup 60ml bechamel sauce top with 3 lasagne sheets trimming to fit top with the remaining mince mixture pumpkin zucchini and u00bc cup 60ml of remaining bechamel sauce finish with remaining lasagne sheets and remaining bechamel sauce sprinkle with cheese
bake for 30 mins or until golden and heated through stand for 5 mins before cutting into slices to serve

Nutritions of Rainbow Veggie And Beef Lasagne

calories: 490 906 calories
calories: 25 grams fat
calories: 11 grams saturated fat
calories: 31 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 32 grams protein
calories: n a
calories: 740 milligrams sodium
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calories: nutritioninformation