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Family Favourite - Lasagne with Smuggled Veggies

by Rhiannon Teague (follow)
Find me at www.thehomeloancoach.com.au for all things 'home loans' or at www.essentiallyinspired.com.au for essential oils. Cheers, Rhiannon xx
Recipes (16)     

Lasagne with smuggled veggies

Getting enough veggies on your kids’ plates is a challenge for any parent. When I get sick of the argument I opt for some veggie smuggling recipes. One of our family favourites is lasagne, it’s got loads of vegetables in it and the kids have absolutely no idea – win win. Here is my tried and true recipe.

I use a Bellini Intelli Kitchen Master (Bellini) to make this however you can follow the same instructions if you have a Thermomix. The stove top directions are at the bottom if you don’t have a thermal cooker


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Meat Sauce:

Meat Sauce
Meat Sauce

500g minced meat (I use premium beef mince, however pork or a mixture of both would be fine)
1 tin of condensed tomato soup
1 tin of chopped tomatoes
1 punnet of sliced mushrooms
2 Carrots
1 zucchini
1 brown onion
1 tsp minced garlic
1 splash of Worcestershire sauce
1 splash soy sauce
1 tsp sugar
Optional: 3 drops of oregano essential oil for added immune support **Note: only use in cooking if it says that it can be taken internally on the label & remember a little goes a really long way.


Make sure if you are using the stove top method that you chop them super small so they disappear into the sauce

Meat Sauce
My secret ingredient for added immune support

Béchamel Sauce:
750g milk
25g tasty cheese - grated
25g parmesan cheese - grated
50g corn flour
50g butter (softened)

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250g large instant lasagne sheets
25g tasty cheese - grated
25g parmesan cheese- grated

Chop the carrots into 3 or 4 pieces each and put into bowl. Chop on speed 6 for 6 seconds. Set aside for later.
Chop the zucchini into 4 pieces and add to bowl. *Chop speed 6 for 5 seconds and set aside.
Chop the onion into quarters and add to the bowl. *Chop speed 6 for 6 seconds. Scrape down the sides. Add oil and onion.
Steam temp (veroma), speed 3 for 4 minutes.
Lightly brown the mince in frying pan whilst the onion is cooking. Add to the bowl along with all other ingredients in the meat sauce.
Cook for 12 minutes, temp 100 degrees speed 3.
Set aside whilst you make the béchamel sauce

Meat Sauce
Perfect Béchamel Sauce

Béchamel Sauce:

Add all ingredients to a clean and dry thermocooker bowl. Cook 90 degrees, speed 3 for 9 minutes. Done.

Meat Sauce
Layer in a large dish

Pre-heat your oven to 180 degrees.
Layer your lasagne in a large baking dish, starting with your meat sauce then a layer of lasagne sheets, then meat sauce, béchamel sauce and repeat. You should get a good three layers.
Finish with the extra grated cheese.
Cover with alfoil and bake for 35 minutes.
Remove alfoil and bake until top is golden brown (another 10-15 minutes).
Take it out of the oven and let it rest for 10 minutes. *Serve and enjoy your argument free dinner!

Mmm delicious!


Meat Sauce:
Chop carrot, zucchini and mushrooms in a food processer or finely chop using a knife if you don’t have a food processor.
Finely chop onion. Brown mince, onion and garlic with oil over medium to high heat in a large frying pan.
Add carrot, zucchini and mushrooms and cook for five minutes.
Add all other ingredients and simmer for 15 minutes.

Béchamel Sauce:
Melt butter over medium to high heat, add cornflour and cook for two minutes.
Remove from the heat and add the milk slowly whilst whisking fast with the other hand.
Return to low heat and use a wooden spoon to stir for 10-12 minutes.
Remove from the stove and stir through the cheese.

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