Nov 20, 2008


I copied this recipe from the nestle recipe finder. Spinach is my all time favourite vegetable and I enjoy it with pasta, pizzas, pies and even a chinese stirfry or in a soup. Here is the recipe, copied word for word so I don't miss any thing but the original.

Easy to find ingredients are:
2 teaspoons olive oil
350 grams minced beef
1 clove garlic, finely chopped
1 cup pumpkin, chopped (use the australian orange ones)
1 potato, chopped
200 grams mushrooms, sliced ( i used fresh brown mushrooms, you can use button mushrooms too)
1 teaspoon MAGGI Beef Stock Powder (or chicken is fine)
1/2 cup water, hot
1/2 cup red wine
400 grams tomato pasta sauce or canned tomato puree

2 packets MAGGI Tasty Cheese Sauce Mix ( i used kraft cream cheese)
3 cups spinach, chopped
9 instant lasagne sheets ( i got the San Remo in a box)
1/2 cup tasty cheese, grated ( i used mozzarella)

Method: Heat oil in large saucepan, add beef, cook, stirring until brown. Reduce heat, add garlic, pumpkin, potato and mushrooms, cook, stirring 2 minutes. Add stock powder, hot water, wine and tomato puree to beef mixture; simmer uncovered 15 minutes, stir occasionally. Meanwhile, prepare sauce mix according to directions on the packet. Add spinach.

Preheat oven to 190°C.

Spread 1/3 cheese sauce over base of shallow ovenproof dish.
Place 3 lasagne sheets over 1/2 the beef mixture and another 1/3 cheese sauce.
Top with 3 lasagne sheets, remaining beef mixture, then remaining sheets and cheese sauce.
Sprinkle top with cheese.
Bake in oven about 40 minutes or until top is golden brown.
Stand 15 minutes before serving.
Serve with a leafy green salad.

Wonderful, this recipe!

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