Beef and vegetable lasagne

Beef and vegetable lasagne

Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 6 people


Meat Sauce

  • spray oil
  • 2 spring onion chopped
  • 2 garlic clove chopped
  • 600 g lean beef mince
  • 1 carrot diced
  • 2 400g tin diced tomatoes
  • 2 tablespoons salt reduced tomato paste
  • 1 teaspoon Tuscan seasoning
  • 1 teaspoon smoked paprika
  • 1 broccoli cut into florets

Cheese sauce

  • 2 cups Skim milk
  • 30 g plain flour 3 tbsp
  • 1 tablespoon margarine
  • 30 g Cheddar cheese 1/4 cup grated
  • 30 g parmesan 1/4 cup grated
  • 6 zucchinis sliced lengthways
  • 375 g lasagne sheets
  • saffron strands to serve


  • Preheat oven to 180°C. To make meat sauce, spray a large frying pan with oil and place over medium heat. Add onion and garlic and cook until soft. Add mince and brown, then add carrot and cook for 5 minutes.
  • Step 2Add tomatoes, tomato paste and spices to pan. Simmer for 20 minutes. Add broccoli and cook for 5 more minutes.
  • Step 3Meanwhile, make cheese sauce. Combine milk, flour and table spread in a saucepan over medium heat. Whisk continuously until sauce thickens. Reduce heat to low and simmer, stirring, for 10 minutes. Stir in cheeses and season with ground black pepper.
  • Step 4Cover the base of a deep lasagne dish with lasagne sheets. Pour a third of the meat mixture on top, followed by a third of the cheese sauce. Top with half the zucchini slices, then add another layer of lasagne sheets. Repeat layers, ending with cheese sauce. Transfer to oven and cook for 30–40 minutes. Cool slightly, then serve with salad.
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