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Hearty Beef and Veggie Lasagne

Beef and veggie lasagne


500g lean beef mince

2 cloves garlic, crushed

2 medium carrots, grated

2 medium zucchini, grated

2 tsp dried Italian herbs

1 cup salt-reduced vegetable stock

400g can no-added-salt chopped tomatoes

700ml passata (Italian tomato cooking sauce)

1/2 cup frozen green peas, thawed

Canola or olive oil spray

250g packet instant lasagne sheets

250g tub reduced-fat smooth ricotta cheese

2 tbs grated parmesan cheese

Garden salad, to serve


  1. Preheat oven to 190°C (170°C fan-forced).
  2. Heat a large, non-stick frying pan,  add mince and garlic and cook until mince is browned all over, breaking up any large pieces with a wooden spoon.
  3. Add carrots and zucchini and stir over heat a further 1-2 minutes.
  4. Stir in herbs, stock powder, water, chopped tomatoes and half the passata (reserve the remaining passata for topping). Bring to the boil, then reduce heat and simmer uncovered for 15 minutes until thickened slightly. Stir in peas and remove from heat.
  5. Grease a large rectangular ovenproof dish with cooking spray. Place a layer of lasagne sheets over base of dish and spread with one-third of the mince mixture.
  6. Repeat the layers of lasagne sheets and mince mixture twice more. Cover with another layer of lasagne sheets and spread the reserved passata on top.
  7. Dollop ricotta over passata topping and sprinkle with parmesan. Spray a piece of cooking foil with cooking spray and place over the lasagne.
  8. Bake lasagne covered in preheated oven for 45 minutes.
  9. Remove foil covering and bake for a further 15 minutes or until top is lightly browned. Allow lasagne to rest for 5 minutes, then cut into squares and serve with a garden salad. 

Nutrients Per Serve

Energy 1995kJ
Total Fat 15.33g
Saturated Fat 6g
Monounsaturated Fat 5.9g
Polyunsaturated Fat 1.1g
Protein 38g
Carbohydrate 43g
Fibre 4.7g
Sodium 680mg
Serves 6-8
Preparation Time 30 minutes
Cooking Time 1 hour, 20 minutes

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