Beef and vegetable lasagna
Layers of a slow beef and vegetable sauce, pasta sheets and a cheesy cream sauce, baked until the top is properly golden. A weekend project that pays you back all week.
Notable for: calcium, antioxidants, iron
Ingredients
- 600 gprime beef mince
- 250 glasagne sheets
- 800 gchopped tomatoes, 2 cans
- 100 gtomato puree
- 200 gcarrots, grated
- 200 gbrown onions, fine dice
- 15 gcrushed garlic
- 5 gdried mixed herbs
- 200 glow-fat greek yoghurt
- 40 ggrated parmesan, grated
- 30 greduced-fat grated tasty cheese, grated, for the top
- 10 mlolive oil
Method
Heat the oven to 200C.
Heat the oil in a pot and brown the beef hard in batches, draining off the excess fat.
Add the onion and grated carrot to the same pot and cook for 8 minutes until soft, then add the garlic and herbs for 30 seconds.
Add the tomatoes and puree and simmer uncovered for 20 minutes, until thick enough to hold a spoon mark, and season well.
Whisk the cream and parmesan together for the white layer.
Layer a baking dish with the beef sauce, lasagne sheets and a little of the cream sauce, then repeat, finishing with the last of the cream sauce and the tasty cheese on top.
Cover with foil and bake for 30 minutes, then uncover and bake for a further 15 minutes until the top is golden and the sheets are tender.
Rest for 10 minutes before cutting, so it holds together when you serve it.
Rest it before you cut it
A lasagna cut straight from the oven collapses into a puddle. Ten minutes out of the oven lets the layers firm up enough to hold their shape on the plate.
Storage
Keeps four days in the fridge and freezes well, whole or in portions.
Reheat covered in the oven rather than the microwave for the top to stay properly set.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.