Lasagne Pasta Bake by @veryhungrygreek

35 min

4 servings

🍝

200 g

Dry pasta

🧅

1 medium

Onion

🍄

5

Chestnut mushrooms

🥩

500 g

Beef mince

🍅

500 ml

Passata

🍲

2

Beef stock cubes

🌿

10 ml

Mixed herbs

🧄

5 ml

Garlic granules

⚫

0.1 g

Black pepper

🍬

0.1 g

Sugar

🌿

2

Bay leaves

🥫

120 g

White lasagne sauce

🧀

90 g

Light cheddar

🍞

4

Garlic ciabatta bread sticks

🫗

1

Low calorie cooking spray

💧

250 ml

Water

🌿

1 g

Dried parsley

  1. Preheat
    • onion
    • chestnut mushrooms

    Preheat the oven to 200°C (390°F). Finely dice the onion and chestnut mushrooms.

  2. Cook
    • dry pasta
    • boiling water

    Bring a large saucepan of water to the boil. Cook the 200 g dry pasta according to the packet instructions until just tender.

  3. Drain
    • dry pasta

    Drain the cooked pasta in a colander. Set it aside while preparing the sauce.

  4. Spray
    • low-calorie cooking spray
    • onion
    • chestnut mushrooms

    Spray a frying pan with low-calorie cooking spray. Fry the diced onion and mushrooms for a few minutes until softened.

  5. Add
    • beef mince

    Add the 500 g beef mince to the frying pan. Fry for 3 to 4 minutes, breaking up the mince with a wooden spoon.

  6. Add
    • passata
    • beef stock cube
    • mixed dried herbs

    Add the passata, 2 beef stock cubes, mixed dried herbs, garlic granules, black pepper, sugar, and bay leaves. Pour in 250 ml boiling water.

  7. Stir

    Stir the meat sauce until evenly combined. Simmer for 8 to 10 minutes until most of the liquid has evaporated.

  8. Stir
    • bay leaves
    • dry pasta
    • Beef mince

    Remove and discard the bay leaves. Stir the cooked pasta through the thickened beef sauce.

  9. Transfer
    • white lasagne sauce
    • Dry pasta

    Transfer the pasta mixture to an ovenproof baking dish. Spread the 120 g white lasagne sauce evenly over the top.

  10. Bake
    • light cheddar

    Scatter the 90 g grated light cheddar over the white sauce. Bake for 5 to 10 minutes until the cheese has melted.

  11. Bake
    • garlic ciabatta bread sticks
    • Dry pasta

    Bake the 4 garlic ciabatta bread sticks according to their packet instructions. Divide the pasta bake and one bread stick between four servings.

  12. Sprinkle
    • dried parsley
    • garlic ciabatta bread sticks

    Sprinkle each serving with a pinch of dried parsley. Serve hot with the garlic ciabatta bread stick.

Lasagne Pasta Bake by @veryhungrygreek

35 min

4 servings

🍝

200 g

Dry pasta

🧅

1 medium

Onion

🍄

5

Chestnut mushrooms

🥩

500 g

Beef mince

🍅

500 ml

Passata

🍲

2

Beef stock cubes

🌿

10 ml

Mixed herbs

🧄

5 ml

Garlic granules

⚫

0.1 g

Black pepper

🍬

0.1 g

Sugar

🌿

2

Bay leaves

🥫

120 g

White lasagne sauce

🧀

90 g

Light cheddar

🍞

4

Garlic ciabatta bread sticks

🫗

1

Low calorie cooking spray

💧

250 ml

Water

🌿

1 g

Dried parsley

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C (390°F). Finely dice the onion and chestnut mushrooms.

    🧅onion
    🍄chestnut mushrooms
    🔪chef's knife
    🪵chopping board

  2. Step 2/12

    Bring a large saucepan of water to the boil. Cook the 200 g dry pasta according to the packet instructions until just tender.

    🍝dry pasta
    💧boiling water
    🍲large saucepan

  3. Step 3/12

    Drain the cooked pasta in a colander. Set it aside while preparing the sauce.

    🍝dry pasta
    🧺colander

  4. Step 4/12

    Spray a frying pan with low-calorie cooking spray. Fry the diced onion and mushrooms for a few minutes until softened.

    🫗low-calorie cooking spray
    🧅onion
    🍄chestnut mushrooms
    🍳frying pan
    🥄wooden spoon

  5. Step 5/12

    Add the 500 g beef mince to the frying pan. Fry for 3 to 4 minutes, breaking up the mince with a wooden spoon.

    🥩beef mince
    🍳frying pan
    🥄wooden spoon

  6. Step 6/12

    Add the passata, 2 beef stock cubes, mixed dried herbs, garlic granules, black pepper, sugar, and bay leaves. Pour in 250 ml boiling water.

    🍅passata
    🍲beef stock cube
    🌿mixed dried herbs
    🧄garlic granules
    ⚫black pepper
    🍬sugar
    🌿bay leaves
    💧boiling water
    🍳frying pan
    🥄wooden spoon

  7. Step 7/12

    Stir the meat sauce until evenly combined. Simmer for 8 to 10 minutes until most of the liquid has evaporated.

    🍳frying pan
    🥄wooden spoon

  8. Step 8/12

    Remove and discard the bay leaves. Stir the cooked pasta through the thickened beef sauce.

    🌿bay leaves
    🍝dry pasta
    🍳frying pan
    🥄wooden spoon

  9. Step 9/12

    Transfer the pasta mixture to an ovenproof baking dish. Spread the 120 g white lasagne sauce evenly over the top.

    🥫white lasagne sauce
    🍳ovenproof baking dish
    🥄wooden spoon

  10. Step 10/12

    Scatter the 90 g grated light cheddar over the white sauce. Bake for 5 to 10 minutes until the cheese has melted.

    🧀light cheddar
    🍳ovenproof baking dish

  11. Step 11/12

    Bake the 4 garlic ciabatta bread sticks according to their packet instructions. Divide the pasta bake and one bread stick between four servings.

    🍞garlic ciabatta bread sticks
    🍳ovenproof baking dish

  12. Step 12/12

    Sprinkle each serving with a pinch of dried parsley. Serve hot with the garlic ciabatta bread stick.

    🌿dried parsley
    🍞garlic ciabatta bread sticks

Composition

Ingredients

Types

Grains, Vegetables, Fungi, Meat, Sauces, Seasonings, Sweeteners, Herbs, Dairy, Bakery, Cooking Oils

Ingredients

Dry pasta, Onion, Chestnut mushrooms, Beef mince, Passata, Beef stock cubes, Mixed herbs, Garlic granules, Black pepper, Sugar, Bay leaves, White lasagne sauce, Light cheddar, Garlic ciabatta bread sticks, Low calorie cooking spray, Water, Dried parsley

Notes

Onion (medium, finely diced), Chestnut mushrooms (finely diced), Light cheddar (grated), Low calorie cooking spray (for frying), Water (boiling), Dried parsley (to serve)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High-protein

Calories

598 kcal

Macro nutrients

Protein: 46g, Carbohydrates: 67g, Fat: 17g, Fiber: 7g, Sugars: 11g, Saturated fat: 7g

Nutritional Information

Minerals

Calcium: 285mg, Iron: 5.2mg, Potassium: 920mg, Sodium: 1180mg

Vitamins

Vitamin A: 160µg, Vitamin B12: 2.4µg, Vitamin C: 16mg, Vitamin D: 0.6µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, chopping board, large saucepan, frying pan, colander, wooden spoon, ovenproof baking dish, grater

Appliances

Stove, Oven, Kettle

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Meal Prep, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Saucy, Creamy, Cheesy, Crisp

Flavors

Savory, Tomato, Beefy, Herby, Garlicky, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked beef pasta bake unrefrigerated for longer than 2 hours.,Keep covered and away from direct heat.), fridge : 3 days (Cool promptly before refrigerating.,Store in an airtight container at 4°C (40°F) or below.,Reheat until piping hot throughout.), freezer : 90 days (Cool completely before freezing in airtight portions.,Freeze without the garlic bread for best texture.,Defrost overnight in the refrigerator before reheating.)