Beef recipes
45 minutes
Beef-and-kale lasagne
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Beef-and-kale lasagne
6
Easy
15 minutes
45 minutes
Ingredients
- 9 lasagne sheets
- 4 T extra virgin olive oil
- 1 large onion, chopped
- 1 leek, sliced
- 3 cloves garlic, finely chopped
- 1 kg lean beef mince
- sea salt and freshly ground black pepper, to taste
- 1 bunch kale, washed and roughly chopped
- 1 cup water
- 400 g Woolworths white béchamel sauce
- 200 g ricotta
- 150 g mozzarella, grated
Method
1. Preheat the oven to 180°C.
2. Bring a large saucepan of salted water to a boil. Cook the lasagne sheets three at a time, stirring often to prevent them from sticking together. Place on a plate and set aside.
3. Heat the olive oil in a large frying pan. Fry the onion and leek until soft, about 5 minutes, then add the garlic and fry for 2 minutes until fragrant. Add the beef mince and brown for 8–10 minutes. Season to taste.
4. Place the kale in a blender with the water, season to taste and blend until smooth. Add to the mince and simmer for 10 minutes, stirring often.
5. Place a lasagne sheet in the base of an ovenproof dish, add a layer of béchamel sauce, then a layer of mince and finally a layer of ricotta. Repeat until all the ingredients are used up.
6. Top with the mozzarella and bake for 25 minutes, or until bubbling and golden. Serve warm, with a fresh salad on the side.
Find more lasagne recipes here.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa