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Vegetable & Beef Lasagne 

Prep Time: 25 min
Cook Time: 70 min
Serving Size: 5-6
  • Gluten Free Option 
  • Dairy Free Option 
This lasagne is easier to make than you think and such a great way to sneak in an extra serve of vegetables to your daily diet! We love the big batch nature because you can have it for dinner and leftovers for the next day! Beef is one of the best sources of dietary iron, which is a nutrient of high importance to support postpartum recovery.
INGREDIENTS
METHOD
  • ½ pumpkin (cut into 2cm slices) 
  • 1 eggplant (cut into 2cm slices) 
  • 1 cauliflower (roughly chopped)
  • 1 garlic clove
  • 1 brown onion (diced)
  • 500g grass fed beef mince 
  • 500g organic pasta sauce
  • 1 punnet spinach (approx 120g)
  • 1 packet of gluten free or spelt lasagne sheets 
1.  Preheat the oven to 180℃ and prepare a baking tray with baking paper. 
2.  Coat the pumpkin and eggplant with extra virgin olive oil and place onto the prepared baking tray and into the oven to roast for 25 minutes. Once cooked, remove and set aside. 
3.  Steam the cauliflower on a stove top until soft and falling apart. 
4.  Once steamed, place the cauliflower into a high speed blender with 1 tablespoon of olive oil and 1 clove of garlic. Blend until smooth and there are no lumps. Set aside. 
5.  Heat a drizzle of extra virgin olive oil in a pan on medium heat and saute the onion until slightly brown then add in the beef mince.
Once the beef mince is cooked through, add in 400g of the pasta sauce and simmer for 5 minutes on low.
Assemble Lasagne:
1.  In a lasagne dish, layer the lasagne by spooning 2-3 tablespoons of pasta sauce on the base of a baking dish, cover with a layer of lasagne sheets, a layer of the beef mince, a layer of spinach And then a layer of pumpkin. 
2.  Add another layer of lasagne sheets and cover with pasta sauce. 
3.  Lay over the eggplant and then top with the cauliflower puree. If adding cheese sprinkle desired amount on top.
4.  Bake in the oven for approximately 45 minutes.

Vegetable & Beef Lasagne 

Prep Time: 25 min
Cook Time: 70 min
Serving Size: 5-6
  • Gluten Free Option
  • Dairy Free Option
This lasagne is easier to make than you think and such a great way to sneak in an extra serve of vegetables to your daily diet! We love the big batch nature because you can have it for dinner and leftovers for the next day! Beef is one of the best sources of dietary iron, which is a nutrient of high importance to support postpartum recovery.
INGREDIENTS
METHOD
  • ½ pumpkin (cut into 2cm slices) 
  • 1 eggplant (cut into 2cm slices)
  • 1 cauliflower (roughly chopped)
  • 1 clove garlic (diced)
  • 1 brown onion (diced)
  • 500g grass fed beef mince
  • 500g organic pasta sauce
  • 1 punnet spinach (approx 120g)
  • 1 packet of gluten free or spelt lasagne sheets
1.  Preheat the oven to 180℃ and prepare a baking tray with baking paper. 
2.  Coat the pumpkin and eggplant with extra virgin olive oil and place onto the prepared baking tray and into the oven to roast for 25 minutes. Once cooked, remove and set aside. 
3.  Steam the cauliflower on a stove top until soft and falling apart. 
4.  Once steamed, place the cauliflower into a high speed blender with 1 tablespoon of olive oil and 1 clove of garlic. Blend until smooth and there are no lumps. Set aside. 
5.  Heat a drizzle of extra virgin olive oil in a pan on medium heat and saute the onion until slightly brown then add in the beef mince.
6.  Once the beef mince is cooked through, add in 400g of the pasta sauce and simmer for 5 minutes on low.


Assemble Lasagne: 
1.  In a lasagne dish, layer the lasagne by spooning 2-3 tablespoons of pasta sauce on the base of a baking dish, cover with a layer of lasagne sheets, a layer of the beef mince, a layer of spinach And then a layer of pumpkin. 
2.  Add another layer of lasagne sheets and cover with pasta sauce. 
3.  Lay over the eggplant and then top with the cauliflower puree. If adding cheese sprinkle desired amount on top.  
4.  Bake in the oven for approximately 45 minutes. 



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