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meat & vegetable lasagna

The Best Farm to Table Recipe: Meat & Vegetable Lasagna

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A cozy dinner made with a perfect blend of fresh garden veggies and beef.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 20 minutes
Servings 8

Ingredients

Meat

  • 2 tbsp olive oil
  • 500 g ground beef organic, grass-fed
  • 6 cloves garlic finely chopped
  • 1 tsp salt
  • 1 sprig fresh rosemary approx. 1 tbsp chopped

Sauce

  • 800 g crushed tomatoes I find the Mutta Polpa brand the absolute best!
  • 2 tsp coconut sugar
  • 1/2 tsp oregano
  • 1 tsp salt

Garden Veggies

  • 2 tbsp olive oil
  • 1 brown onion chopped
  • 1 red capsicum chopped
  • 1 large carrot chopped
  • 1 medium zucchini chopped
  • 170 g shitake mushrooms chopped
  • 3 cups greens finely chopped, choose from spinach, tuscan kale, rocket or a mix of all!
  • 1/4 tsp salt

Remaining Ingredients

  • 300 g ricotta
  • 2 cups shredded parmesan
  • 400 g fior di latte
  • no-boil lasagna noodles approx. 16 sheets

Instructions

  • Preheat oven to 220 degrees Celcius.
  • To prepare the meat: In a bowl mix all the meat ingredients except the olive oil together and allow to sit for a few minutes. Heat a dutch oven or large pot over medium heat and warm the olive oil. Cook the meat mix, stirring occasionally until browned.
  • To the meat, add all of the sauce ingredients, bring to a boil and then allow to simmer while you prepare the rest of the recipe.
  • To prepare the veggies, in a large skillet warm the olive oil, once simmering add the onion, capsicum, carrot, zucchini, and shitake mushrooms. Cook stirring every few minutes until the veggies become golden.
  • Add your greens into the veggie mix until wilted. Remove from the skillet and set aside.
  • Transfer the cooked veggies mixture to a food processor. Pulse until they are more finely chopped (but not puréed!), about 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to a large bowl, add the ricotta cheese, 1/4 tsp of salt and freshly ground pepper. Stir to combine!
  • Spread sauce evenly over the bottom of a 9” by 13” baking dish. Layer 4 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread the veggie mixture evenly over the noodles. Top with more sauce, then sprinkle fior di latte and parmesan on top. Repeat until you have used up all the ingredients.
  • Wrap a sheet of parchment paper on top ensuring you don’t let it come into contact with the cheese. Bake, covered, for 20 minutes, then remove the cover and continue cooking for about 10 more minutes, until the top is turning spotty brown.
  • Remove from the oven and let the lasagna cool for 10-15 minutes, so it has time to set and cool down to a reasonable temperature. Slice and serve!