Banting Beef Lasagne
500g 80/20 Braeside Mince
2 onions chopped
3 garlic cloves minced
2 carrots chopped finely
1 tsp coriander spice
½ tsp cinnamon
2 tbsp tomato paste
1 cup red wine
2 cans tomato (try find a brand with no sugar)
1 packet baby spinach
½ cup port (optional)
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp dried oreganum
½ tsp chilli flakes
Seasoning
½ cup cream (if not using for lasagne)
MOCK “PASTA” SHEETS
½ cabbage, with the leaves removed and slightly steamed so they can be flattened onto the mince
CHEESY CREAM SAUCE
2 cups cream
2 cups cheddar cheese grated
2 cups emmental cheese grated
Pinch nutmeg
1 tsp mustard powder
Warm cream until to just before boiling point. Add most of the cheese and stir until melted. (Keep one cup of mixed cheese for the topping)
Add salt and pepper, mustard powder and the nutmeg
Type of dish
Oven bakes
Baking
Mains
Occasion, extravagance & level of difficulty
Economical
Can be prepared in advance
Simple recipes
Cooking appliance
Oven
Combination Steam oven
Bread, cakes and pastries
Basic recipes
Hearty Food
Flavour
Savoury
Type of ingredient
Meat
Meat: Beef
Vegetables
Recipe for
4 People
Temperate range
Warm
PreparationMince
Brown the onions and carrots for 7min on a medium heat
Add garlic and cook for a further 2min
Add spices and cook for a minute to release spices flavour
Turn the heat to high and add the meat. Brown for 5min
Add tomato paste and wine and cook for a few minutes until the wine has reduced by 1/3
In the mean time, add 1 can tomato and the baby spinach to a blender and pulse until spinach looks well blended into the tomato
Add the blended tomato and the spinach tomato to the pot along with the rest of the ingredients except the cream.
Cook for 2 hours on a slow simmer with the lip slightly ajar until the meat is tender and all the flavours have melded together. Let cool
Preheat the oven to 180 C
Make the lasagne by placing a base of cabbage leaves on the base of a buttered casserole dish
Place a layer of mince on top of the cabbage and then put a thin layer of cheese on top followed by a cabbage “pasta” layer.
Do this another two times, Mince, cheese, cabbage...
Leave the cabbage off the top and place the final layer of cheese sauce on top of the mice topped with a handful of cheese
Before putting into the oven, drizzle a thin stream of olive oil
Bake for 30 mins or until the cheese has melted and started to brown on top
Enjoy with a green salad
Note: Bolognaise sauce is one of the Banters best freezer items to store so double up and store half in the freezer until needed.
Brown the onions and carrots for 7min on a medium heat
Add garlic and cook for a further 2min
Add spices and cook for a minute to release spices flavour
Turn the heat to high and add the meat. Brown for 5min
Add tomato paste and wine and cook for a few minutes until the wine has reduced by 1/3
In the mean time, add 1 can tomato and the baby spinach to a blender and pulse until spinach looks well blended into the tomato
Add the blended tomato and the spinach tomato to the pot along with the rest of the ingredients except the cream.
Cook for 2 hours on a slow simmer with the lip slightly ajar until the meat is tender and all the flavours have melded together. Let cool
Preheat the oven to 180 C
Make the lasagne by placing a base of cabbage leaves on the base of a buttered casserole dish
Place a layer of mince on top of the cabbage and then put a thin layer of cheese on top followed by a cabbage “pasta” layer.
Do this another two times, Mince, cheese, cabbage...
Leave the cabbage off the top and place the final layer of cheese sauce on top of the mice topped with a handful of cheese
Before putting into the oven, drizzle a thin stream of olive oil
Bake for 30 mins or until the cheese has melted and started to brown on top
Enjoy with a green salad
Note: Bolognaise sauce is one of the Banters best freezer items to store so double up and store half in the freezer until needed.