July 04, 2018
Comfort Food, Dinner, Main Dish,
Beef, Ground Beef, Dairy, Cheese, Cheddar, Pasta, Lasagna, Italian, Budget-Friendly, Pantry/Shelf, Christmas, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Diabetic, No Eggs, Wine more
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"From Australian Better Homes and Gardens Diabetic Living September/October 2017."
To make the meat sauce, heat the oil in a large heavy-based saucepan over medium and add onion, zucchini, carrot and garlic and cook, stirring occasionally, for 8 to 10 minutes or until vegetables start to soften.
Increase heat to high and add mince and cook, stirring for 3 to 4 minutes or until mince changes colour and then add the wine and simmer for 2 minutes.
Add passata to the pan and fill the jar with water, seal and shake and then add the water and rosemary to the pan, cover and bring to a simmer and then reduce the heat to medium-low and simmer, uncovered stirring occasionally for 45 to 60 minutes or until mixture is reduced and slightly thickened.
Discard rosemary stalks.
Meanwhile, cook the pumpkin in a steamer basket set over a saucepan of simmering water on medium-high for 8 to 10 minutes or until just tender and set aside.
Preheat oven to 180C (fan forced).
Evenly divide about half of the meat sauce between 6 x 375ml (1 1/2 cups) ovenproof dishes and top with pumpkin slices.
Using half the pasta sheets, cover the pumpkin, trimmed to fit.
Top with remaining meat sauce followed by spinach leaves and a final layer of pasta.
Put the flour in a small saucepan and gradually whisk in the milk until smooth and cook, stirring, over medium heat for 4 to 5 minutes or until the sauce thickens and comes to a simmer.
Simmer for 1 minute and then remove pan from heat and stir in half the cheese.
Spoon cheese3 sauce evenly over pasta and spread to cover and then sprinkle with remaining cheese.
Place dish on 2 baking trays and bake for 3o to 40 minutes or until pasta is tender and tops are golden.
Top with basil, if you like and serve.
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