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Lasagnette with spinach and parsnip
( 2 adults and 2 kids )
- 1 onion
- 300 gramsparsnip
- 200 gramscarrots*
- 100 gramsfresh spinach*
- 700 gramsbeef mince
- 2 canchopped tomatoes
- 200 mlwater
- 1 cubebeef stock
- 250 gramswholewheat pasta- fussili or similar, dried
- 200 mllow fat mornay sauce- or bechamel
- 50 gramsgrated cheese
- olive oil
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About the recipe
Lasagnette is a sort of cheat-lasagne, that's absolutely delicious! Instead of lasagne sheets and bolognese in carefully constructed layers, simply mix the bolognese with fussili pasta and mornay sauce and chuck it in the oven. The recipe is designed for two days.
1. Preheat your oven to 200 degrees convection.
2. Finely chop the onion. Peel the parsnip and carrots and roughly grate. Thoroughly wash the spinach and roughly chop it. Cook the onion in a bit of olive oil for a few minutes. Add mince and sear well.
3. Add parsnip, carrots and spinach and cook for another few minutes, until the spinach is wilted down a bit. Add chopped tomatoes, water and beef stock and let simmer for a few minutes. Add salt and pepper to taste.
4. Pour the dried pasta into a casserole tin and cover with bolognese and mornay sauce. Mix the lot well, and sprinkle with grated cheese.
5. Bake the lasagnette for approx. 30 minutes, or until the cheese is golden brown and the pasta al dente.
Remember to save the leftover lasagnette for tomorrow - and a bit for the packed lunches, if there's enough left. If you don't have any parsnip to hand, you can use celeriac, parsley root or just an extra handful of carrots. If you have leftover mornay sauce, freeze it in an airtight container so you have it for next time.