When the good people at HARRIS Stock approached me and asked if I would be interested in developing some recipes using their premium fresh-made liquid cooking stock, of course I said YES! I am all about using quality ingredients where possible (and where affordable, let’s be honest!). Short of making my own stock from scratch, purchasing a brand like this, knowing it has been made with care, love and only the finest ingredients, ensures my end product is the very best for my family. That to me is important.
Regular readers will know that Lasagne is a favourite meal of those who live at my house. Pasta in general is up there, but Lasagne would take top prize. Because I like to please my family when it comes to dinner time and because I like to keep it creative, I have come up with a few variations to keep things interesting. Whilst the beef stock would be perfect for a Beef Bourguignon, coming out of Winter calls for less stew and more crossover meals in my opinion. Served with a fresh green salad, lasagne ticks that box!
Although those on an outright ban-carb-and-gluten-mission would likely say this is in fact not a healthy meal option, I beg to differ. I think it’s a pretty well rounded meal actually. Premium beef direct from the farm, as lean as you can get; Silver-beet (or Chard for our American readers), a highly nutritious leafy green, considered one of the most healthful vegetables available, high in vitamins A, K, and C. And if that isn’t enough, it is also rich in minerals, dietary fiber, and protein! Phew! Now you know why I use this humble vegetable so frequently in my cooking and why I hide it if I need to in order to get it in my kids bellies!
When developing this recipe, I used brown lentils for a couple of reasons: first, its inclusion means I needed less mince, allowing me to still use the best quality beef I can afford, but bulk up the remainder of the dish with an inexpensive protein; and second, lentils have the third-highest level of protein, by weight, of any legume or nut. Lentils contain dietary fiber, folate, vitamin B1, and minerals, as well as being a good source of iron. These little nuggets are a magical addition to this hearty meal.
As with my Creamy Chicken & Mushroom Lasagne, I have made this a lighter version than your standard lasagne by omitting the milk in the white sauce. You don’t notice however, and the sauce is perfectly creamy enough.
I’d love you to try this recipe and see how it fares with your family – especially if you have small children. Let me know what you think, and most of all, enjoy.
- 1 T olive oil
- 1 brown onion, finely diced
- 500 grams premium beef mince (I used Green Meadows)
- 1/2 t dried rosemary
- 5 large button mushrooms, finely sliced
- 3 T tomato paste mixed with 3/4 C water
- 1 400 gram can Delmaine brown lentils, drained and rinsed
- 60 grams butter
- 1/4 C plain flour
- 1L Beef stock (I used Harris Stock)
- salt & pepper to taste
- Lasagne sheets - dried or fresh will do fine
- 2 C roughly chopped silver beet or spinach
- 1 C grated cheddar or Edam cheese
- Heat oil over medium heat in a large pan. Add onion and sauté until clear and softened.
- Add beef mince and cook until nicely browned. Add rosemary and mix to combine.
- Add mushrooms and cook until softened.
- Mix the tomato paste with water until well combined and add to the meat mixture. Season and allow to simmer for 10 minutes while you prepare the White Sauce.
- Preheat oven to 180 degrees Celsius.
- In a medium sized pot over medium heat, melt the butter.
- Using a whisk, mix in the flour until smooth. Continue to stir over heat for a minute or so.
- Gradually add the stock, whisking vigorously after each addition to create a creamy sauce. Continue to add stock until you are happy with the consistency - it should be pourable.
- Season with salt and pepper to taste. Remove from heat.
- Remove meat sauce from the heat.
- Place enough of the meat sauce in the bottom of your oven dish to cover and spread evenly.
- Place lasagne sheets on top, followed by meat sauce, chopped silverbeet and white sauce.
- Repeat process of lasagne sheet, meat sauce, chopped silverbeet and white sauce and ensure your final layer is white sauce.
- Sprinkle grated cheese over the entire dish and bake for approximately 35-40 minutes or until the cheese is golden and the mixture is bubbling.
- Serve with a green salad or steamed green beans.
HARRIS Stocks are gluten-free, dairy free and contain no preservatives, so are perfect for those with dietary considerations. They are also the only organic stocks available on the NZ market. You can purchase from speciality stores including Farro Fresh, Wilder & Hunt, selected butchers and New World Supermarkets in Auckland and Moore Wilsons in Wellington.
Visit HARRIS Stock for more information.
Look out for my next recipe development using the Mushroom & Thyme stock – coming soon! As well as a GIVEAWAY of this wonderful product!
* this is a sponsored post, but all opinions are my own