Photo of Beef and pumpkin lasagne by WW

Beef and pumpkin lasagne

SmartPoints® value per serving
Total Time
2 hr
20 min
1 hr 40 min


extra lean beef mince

250 g

turkey breast mince

250 g

red onion

1 medium, finely chopped


2 individual, sticks, finely chopped


2 medium, finely chopped


3 clove(s), crushed

dried herbs

1½ tbs, mixed variety

dry lentils

50 g, red variety

canned diced tomatoes

800 g, (2 x 400g cans)

beef stock cube

1 individual, to make 400ml of stock

plain flour

25 g

skim milk

400 ml

grated parmesan cheese

½ cup(s), (40g)

ground nutmeg

½ tsp

pumpkin, butternut, raw

500 g, peeled, cut into 3.5mm thin slices (see tip)

oil spray

2 x 3 second spray(s)


  1. Lightly spray a large, deep nonstick frying pan with oil and heat over a high heat. Brown mince in batches, remove from pan and set aside. Reduce heat to medium, lightly spray pan again with oil and cook onion, celery, carrot and garlic for 10-15 minutes or until softened, adding 1 cup (250ml) cold water to the pan to prevent the vegetables sticking.
  2. Return browned mince to pan along with dried herbs, lentils, tomatoes and stock. Bring to a simmer then cook, uncovered, for 30 minutes until sauce has thickened. Season.
  3. For white sauce, place flour in a large jug and gradually whisk in milk until smooth. Pour into a medium saucepan and cook, whisking over a medium heat until sauce comes to the boil. Cook, stirring for 3 minutes or until sauce thickens, then whisk in half the parmesan. Remove from heat, season to taste. Stir in nutmeg and set aside.
  4. Preheat oven to 200°C. To assemble lasagne, spoon one-quarter of the meat sauce over the base of a 33cm x 24cm baking dish then cover with one quarter of the pumpkin slices in a single layer. Top with one-third of the remaining meat sauce, followed by another quarter of the pumpkin slices. Continue layering with half the remaining meat sauce, a quarter of the pumpkin slices, then a final layer of meat sauce and remaining pumpkin slices. Pour over white sauce and scatter over remaining parmesan. Season and bake for 45-50 minutes or until golden and bubbling.
  5. Cool slightly then slice. Serve.


Tip: you will need about 500g thinly sliced pumpkin for this recipe. SERVING SUGGESTION: Add a leafy green salad, to serve. VARIATION: Swap half the pumpkin for grilled zucchini or eggplant (sliced lengthways).

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