- Nut free
- Sesame free
- Soy free
- No added sugar
Loaded with veggies, this beef lasagne recipe is a colourful twist on a family classic. With just 20 minutes prep time, this hearty meal is sure to be a hit.
- Serves6
- Cook time45 minutes
- Prep time20 minutes, + 5 mins standing time
Ingredients
- Olive oil spray
- 400g butternut pumpkin, cut into 4mm-thick slices
- 2 zucchini, thinly sliced lengthways
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g Coles Australian 3 Star Beef Mince
- 500g jar tomato pasta sauce
- 1 yellow capsicum, seeded, finely chopped
- 1/4 cup chopped basil
- 490g jar bechamel sauce
- 6 fresh lasagne sheets
- 1 cup (100g) grated pizza cheese
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Spray a large frying pan with oil. Heat over high heat. Cook pumpkin and zucchini, in batches, for 1-2 mins each side or until lightly browned. Transfer to a baking tray.Step 2
Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Add the pasta sauce and 1/2 cup (125ml) water and bring to the boil. Reduce heat to low and simmer for 5-7 mins or until thickened slightly. Stir in the capsicum and basil.
Step 3
Spread half the meat mixture over base of a 6-cup (1.5L) ovenproof dish. Top with half the pumpkin and half the zucchini. Drizzle with 1/4 cup (60ml) bechamel sauce. Top with 3 lasagne sheets, trimming to fit. Top with the remaining mince mixture, pumpkin, zucchini and 1/4 cup (60ml) of remaining bechamel sauce. Finish with remaining lasagne sheets and remaining bechamel sauce. Sprinkle with cheese.
Step 4
Bake for 30 mins or until golden and heated through. Stand for 5 mins before cutting into slices to serve.
Rainbow veggie and beef lasagne
- Serves6
- Cook time45 minutes
- Prep time20 minutes, + 5 mins standing time
Ingredients
- Olive oil spray
- 400g butternut pumpkin, cut into 4mm-thick slices
- 2 zucchini, thinly sliced lengthways
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g Coles Australian 3 Star Beef Mince
- 500g jar tomato pasta sauce
- 1 yellow capsicum, seeded, finely chopped
- 1/4 cup chopped basil
- 490g jar bechamel sauce
- 6 fresh lasagne sheets
- 1 cup (100g) grated pizza cheese
Description
Loaded with veggies, this beef lasagne recipe is a colourful twist on a family classic. With just 20 minutes prep time, this hearty meal is sure to be a hit.
Method
Step 1
Preheat oven to 200°C. Spray a large frying pan with oil. Heat over high heat. Cook pumpkin and zucchini, in batches, for 1-2 mins each side or until lightly browned. Transfer to a baking tray.Step 2
Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Add the pasta sauce and 1/2 cup (125ml) water and bring to the boil. Reduce heat to low and simmer for 5-7 mins or until thickened slightly. Stir in the capsicum and basil.
Step 3
Spread half the meat mixture over base of a 6-cup (1.5L) ovenproof dish. Top with half the pumpkin and half the zucchini. Drizzle with 1/4 cup (60ml) bechamel sauce. Top with 3 lasagne sheets, trimming to fit. Top with the remaining mince mixture, pumpkin, zucchini and 1/4 cup (60ml) of remaining bechamel sauce. Finish with remaining lasagne sheets and remaining bechamel sauce. Sprinkle with cheese.
Step 4
Bake for 30 mins or until golden and heated through. Stand for 5 mins before cutting into slices to serve.