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Beef and vegie lasagne

Beef and veggie lasagne

Total Time
1 hr 25 min
25 min
1 hr


Olive oil

1 tbs

Extra lean beef mince, raw

400 g

Brown onion

1 medium, finely chopped


1 medium, grated


2 medium, grated


2 clove(s), crushed

Tomato paste

2 tbs

Beef stock cube

1½ individual, to make 1¼ cup (310ml) liquid beef stock

Tomato passata

1 cup(s), (260g)

Reduced fat oil spread

1½ tbs

Plain flour

2 tbs

Skim milk

1½ cup(s), (375ml)

Extra light cheddar cheese

½ cup(s), grated, (tasty) (60g)

Fresh lasagne sheets

3 individual, (3 x 50g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Heat 2 tsp olive oil in a deep non-stick frying pan over medium-high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Transfer to a bowl.
  2. Heat remaining 2 tsp olive oil in same pan over medium heat. Cook onion, carrot and zucchini stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds. Stir in tomato paste, stock, passata and mince and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened.
  3. Meanwhile, melt spread in a saucepan over medium heat. Add plain flour and cook, stirring, for 1 minute. Gradually whisk in milk until smooth. Bring to the boil. Reduce heat and simmer, stirring, for 3 minutes or until thickened. Stir in half the cheese.
  4. Lightly spray a 5cm-deep, 25cm x 18cm ovenproof dish with oil. Spread ½ cup mince mixture over base of dish. Top with 1 lasagne sheet, trimming to fit. Spread with half remaining mince mixture and top with another lasagne sheet. Repeat with remaining mince mixture and another lasagne sheet. Spread with white sauce and sprinkle with remaining ¼ cup cheese. Bake for 35–40 minutes or until golden and pasta is tender.