top of page

Vegie Loaded Lasagne

Excellent source of vegetables

Puree Friendly

Freezer Friendly

Serves 6-8



- 1kg lean beef/pork/turkey mince

- 1 brown onion, finely diced

- 2 cloves garlic, finely diced

- 1 red capsicum, diced

- 200g mushrooms, diced 

- 2 tblsp dried mixed herbs

- 800g canned diced tomatoes

- 2 zucchinis, grated

- 375g fresh lasagne sheets (can substitute for dried)

Microwave white sauce

- 60g butter

- 6 tblsp plain flour

- 3 cups milk

- 1/4 tsp nutmeg

- 1 cup grated cheese



1. Pre- heat oven to 180 degrees C & grease large lasagne dish.

2. In a large frying pan, fry onion, garlic and capsicum until softened.


3. Add mince and fry until browned then add remaining bolognaise ingredients and simmer until excess moisture has evaporated ~30 minutes.

4. In the meantime, make white sauce. In a large bowl melt butter in microwave ~40-60 seconds, then whisk in flour & microwave for a further 60 seconds, it will then appear crumbly.


5. Gradually add milk to butter & flour mixture whilst whisking, then whisk until smooth. Microwave for 2 minutes then whisk, to ensure the mixture thickens evenly rather than forming a gluggy mound on the bottom of the bowl. Microwave for a further 5 minutes or until thickened, whisking every minute.  Stir through nutmeg, cheese & season with pepper.

6. Line lasagne tray with 1 layer of lasagne sheets then top with half of bolognaise, following by a third of white sauce. Repeat then top with the third layer of lasagne sheets & remaining white sauce. Bake for 30-40 minutes or until golden.


NOTE: If using dried lasagne sheets it may require longer, simply pierce with a knife to check pasta is soft, if not cover with foil to avoid burning & bake until pasta has softened.


Perfect served with a side of salad or steamed vegetables!

bottom of page