Beef and Vegetable Lasagne


A creamy, flavourful lasagne that can be cut up.

Allergens: Contains dairy, gluten


  • Ingredient
  • Amount
  • Olive oil
  • 2 tbsp.
  • Brown onion, finely chopped
  • 1 large
  • Carrot grated
  • 1 large
  • Celery sticks finely chopped
  • 3
  • Zucchini, grated
  • 1
  • Chopped spinach
  • 1 cup
  • Garlic, crushed
  • 2 cloves
  • Beef mince
  • 1 kg
  • Tomato paste
  • 1/3 cup
  • Crushed tomatoes
  • 1 x 400g tin
  • Beef stock
  • 1 cup
  • Chopped parsley
  • 2 tbsp.
  • Butter
  • 50g
  • Plain flour
  • ¼ cup
  • Low fat milk
  • 2 ½ cups
  • Fresh lasagne sheets
  • 1 packet
  • Grated low fat cheese
  • 1 cup
  • Salt and pepper
  • A pinch


  1. Heat oil in a large saucepan on medium heat add the onion, garlic, carrot and celery and cook until soft.
  2. Add the beef mince and cook until it changes colour, add the tomato paste and cook for a few minutes, then add the crushed tomatoes, beef stock and salt and pepper.
  3. Simmer uncovered for 20 minutes then add the zucchini and spinach and simmer for 5 more minutes, season with salt and pepper.
  4. To make the béchamel sauce, melt the butter in a saucepan add the flour and cook for a few minutes add the milk and stir well. Keep stirring until sauce thickens. Take off the heat.
  5. To assemble the lasagne, collect square tinfoil containers place ½ a cup of mince mixture in the bottom of the container, place a square piece of fresh lasagne over the meat then add another ½ cup of mince mixture and another piece of lasagne sheet. Finish off by spooning some of the béchamel sauce onto the lasagne sheet and spread evenly making sure the lasagne sheet is covered. Sprinkle with a small amount of cheese and place in the oven. Cook for 25-30 minutes or until the lasagne is soft.
  6. Place a lid onto the container ready to serve.

Serves: 10