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Photo of Easy beef and pumpkin lasagne by WW

Easy beef and pumpkin lasagne

Total Time
1 hr 25 min
20 min
1 hr 5 min
A low-fat topping and layers of tender pumpkin create a new twist on an old family favourite.



650 g, peeled, thinly sliced

Brown onion

1 small, finely chopped


2 clove(s), crushed

Lean beef mince, raw

200 g

Tomato pasta sauce

2 cup(s), (500ml)

Fresh basil

¼ cup(s), finely chopped

Fresh lasagne sheets

280 g, (6 sheets)

Low-fat ricotta cheese

150 g

Skim milk

½ cup(s), (125ml)

Grated parmesan cheese

cup(s), (25g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 24cm x 16cm ovenproof dish with oil. Boil, steam or microwave pumpkin slices until just tender. Drain.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion and garlic, stirring, for 3–4 minutes or until soft. Add beef and cook, stirring, for 3–5 minutes or until lightly browned. Add pasta sauce and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened slightly. Remove from the heat and stir in basil.
  3. Place 2 lasagne sheets in the base of the prepared dish. Top with half the beef mixture and half the pumpkin slices. Add another layer of lasagne sheets, beef mixture and pumpkin. Top with remaining 2 lasagne sheets.
  4. Whisk ricotta and milk in a medium bowl until smooth. Season with salt and freshly ground black pepper. Spread mixture over lasagne and sprinkle with parmesan. Bake for 45 minutes or until golden and tender. Serve.