Veggie Packed Beef Lasagne

Veggie Packed Beef Lasagne

Serves 8-10

Youtube video HERE 


  • 2 garlic cloves (minced)
  • 1 brown onion (diced)
  • Olive oil
  • 500g beef mince
  • Pinch of salt
  • Crack of pepper
  • Sprinkle of thyme (or Italian herbs)
  • 2 TBSP Tomato paste
  • 400g crushed canned tomatoes
  • 1 large eggplant
  • 2 zucchinis
  • Lasagne sheets

    Cheese Sauce

    • 125g cheese grated
    • 60g butter
    • ½ cup of flour
    • 2 ½ cups of full cream milk
    • Sprinkle of nutmeg 
    • 1 TBSP nutritional yeast


      Preheat oven to 200°C fan-forced

      Beef Mince:

      1. Heat a fry pan on medium heat, add a glug of olive oil then add the onion and garlic. Once translucent, add the beef mince and combine well. Season with salt, pepper and thyme and mix well.
      2. Once the mince is cooked, create a well in the center, add the tomato paste and sauté for 30 seconds. Take the fry pan off the heat and add the can of tomatoes. Mix until well combined


        1. Slice the eggplant and zucchini into thin sheets (TIP: If you have picky kids, take the skin off the vegetables. They will blend in seamlessly with the pasta sheets)
        2. Spread the eggplant and zucchini slices across two baking trays. Spray with olive oil and season with salt and pepper. Pop in the oven until soft and tender

          Cheese Sauce:

          1. Heat a small saucepan on medium-low heat, add butter and stir until melted. Add the flour and continuously stir until well combined.
          2. Add a dash of milk and whisk together until well combined. Continue this step until you have used all of the milk
          3. Season with nutmeg, nutritional yeast and a crack of salt, and add half of the grated cheese. Mix well
          4. Add your “hidden” veggie and mix until well combined

            Option 1: 1 handful of puréed spinach

            Option 2: 2 puréed carrots


            1. To a baking dish, add a layer of beef, followed by a layer of lasagne sheets, followed by a layer of cheese sauce, and finally a layer of eggplant and/or zucchini. Repeat this process until you have reached the top of your dish
            2. The top layer should be the cheese sauce, ensuring all the sauce covers the top evenly.
            3. Sprinkle the rest of the grated cheese on top. Add a light sprinkle of grated parmesan to top it off
            4. Place into preheated oven for 40 minutes or until the top has gone golden brown


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