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Beef and mushroom three cheese rice lasagna

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.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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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

    1. Preheat the oven to 180°C.
    2. 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.
    3. In a small bowl combine the cottage cheese, mozzarella cheese and egg white.
    4. 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.
    5. 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.