Beef and mushroom three cheese rice lasagna
Rice makes for a gluten free alternative to pasta. A good way to use leftover rice and stretch your meat.
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Loading... Ingredients
- 15 ml (1 tbsp) oil
- 500 g beef mince
- 250 ml (1 cup) sliced mushrooms
- 400 g bottle meatless pasta sauce
- 250 ml (1 cup) cottage cheese
- 250 ml (1 cup) shredded mozzarella cheese
- 1 egg white
- 4 cups cooked Spekko Long Grain Parboiled Rice
- 30 ml (2 tbsp) grated Parmesan cheese
Method
- Preheat the oven to 180°C.
- In a frying pan heat the oil and fry the mincemeat for 2-3 minutes. Add the mushrooms and sauté for another 2 – 3 minutes. Add the pasta sauce and heat through. Season to taste.
- In a small bowl combine the cottage cheese, mozzarella cheese and egg white.
- In a square baking dish coated with cooking spray, layer a third of the meat sauce, half of the rice and half of the cottage cheese mixture; repeat layers. Top with the remaining sauce.
- Place in the oven for 10-15 minutes or until golden brown and cheese has melted, and heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.