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Beef and vegetable lasagne

Beef and vegetable lasagne

Total Time
1 hr 35 min
25 min
1 hr 10 min
This lasagne is a great way to up your vegie servings.


Olive oil

1 tbs

Extra lean beef mince, raw

500 g

Brown onion

1 medium, finely chopped


2 medium, grated


2 medium, grated


8 whole, button variety, finely chopped

Tomato passata

400 g

Reduced fat oil spread

50 g

White self-raising flour

¼ cup(s), (35g)

Skim milk

1 cup(s), (410ml)

Extra light cheddar cheese

1 cup(s), grated, (90g)

Fresh lasagne sheets

125 g, (3 sheets)

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a saucepan over high heat. Add mince and onion and cook, breaking up lumps, for 5 minutes or until browned. Add carrot, zucchini and mushrooms and cook, stirring, for 5 minutes or until vegetables are tender. Add passata and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for 10 minutes or until thickened.
  2. Meanwhile, melt spread in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and bring to the boil. Reduce heat and simmer, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheese.
  3. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2.5L (10-cup) capacity rectangular ovenproof dish with oil. Spread ½ cup (125ml) mince mixture over base of dish. Top with 1 lasagne sheet, trimming to fit if necessary. Top with one-third of remaining mince mixture and drizzle with ⅓ cup (80ml) cheese sauce. Continue layering with remaining pasta, mince mixture and cheese sauce, finishing with cheese sauce. Bake for 40–45 minutes or until golden.


SERVING SUGGESTION: salad leaves and cherry tomatoes.