25/09/2025
This lasagne sneaks in 4+ cups of veggies - perfect for using up leftovers and boosting your fibre intake! Here’s the recipe (6 serves) 👇🏻
Ingredients
▪ 500g lean beef mince
▪ 2 cloves garlic, crushed
▪ 1 brown onion, diced
▪ 4 cups leftover veggies, finely chopped (e.g. carrot, zucchini, leek)
▪ 400g can no-added-salt chopped tomatoes
▪ 1 cup water
▪ 2 tsp dried Italian herbs
▪ 1 salt-reduced vegetable stock cube, crumbled
▪ 700mL bottle passata
▪ ½ cup frozen peas
▪ Olive oil cooking spray
▪ 250g fresh lasagne sheets
▪ 250g light smooth ricotta cheese
▪ 2 tbsp grated parmesan cheese
Method
1. Preheat oven to 190°C.
2. Heat a large non-stick frying pan over medium-high heat. Spray with olive oil, cook onion for 2-3 minutes until softened. Add mince and garlic, cook until browned while breaking up any lumps.
3. Stir in chopped leftover vegetables, cook for another 2 minutes.
4. Add tomatoes, water, Italian herbs, stock cube, and half the passata. Bring to a boil, then reduce heat.
5. Simmer uncovered for 15 minutes or until slightly thickened. Stir in peas, remove from heat.
6. Lightly spray a large rectangular ovenproof dish with olive oil. Spread 2 tbsp mince mixture over the base. Top with lasagne sheets to cover, then spread over one-third of the mince mixture.
7. Layer with lasagne sheets, one-third of the mince mixture, and one-third of the ricotta.
8. Repeat layers once more. Finish with a final lasagne sheet layer and the reserved passata.
9. Dollop ricotta on top, sprinkle with parmesan.
10. Cover with foil and bake for 30 minutes.
11. Remove foil and bake for 15 minutes more or until lasagne sheets are tender and top is golden. Rest for 5 minutes before slicing. Serve with salad leaves or stir-fried vegetables.
