This classic Beef and Veggie Lasagne never fails to satisfy everyone. With grass-fed beef mince, added veggies, the right amount of white sauce and cheese, it’s delicious and filled with protein, iron, fibre and wholemeal pasta. I’d recommend doubling the recipe and making one for the week ahead.
Beef & Veggie Lasagna
Savoury meals, main meals
Contains: Wheat, Dairy
2 tbs (40ml) extra virgin olive oil
500g lean beef mince
1 brown onion (110g), peeled and finely chopped
2 garlic cloves (20g), peeled and finely minced
160g (2 stalks) celery, washed and finely chopped
1 carrot (120g), peeled and grated
1 zucchini (120g), washed and grated
1 red apple (150g), peeled and grated
700g tomato passata
¼ cup (5g) fresh parsley, washed and finely chopped
8 spelt lasagne sheets (200g)
3 tbs (60ml) unsalted butter
1/3 cup (45g) wholemeal spelt flour
3 cups (750ml) milk of choice
1 cup (80g) grated cheese (low sodium) (plus ½ cup (40g) extra for topping)
Preheat oven to 180°C.
Heat 1 tbs of the oil in a large saucepan and brown beef mince for 5 mins. Transfer to a bowl and set aside.
Add another tbs of oil to the pan and sauté onion, garlic, and celery for 2-3 mins or until soft.
Add carrot, zucchini, apple, passata, parsley and browned mince and cook, covered, over low heat for approximately 15 mins, stirring occasionally.
To make the bechamel sauce, heat butter over medium heat in a medium-sized saucepan.
Add flour and whisk quickly to combine, then add milk, one cup at a time and cook until it thickens, whisking regularly.
Stir in grated cheese and set aside.
In a medium-sized casserole dish, place the lasagne sheets, then beef mix, then béchamel sauce.
Continue layering in this way with rest of the sheets and finish with a layer of béchamel sauce.
Sprinkle some extra grated cheese on top and bake in the oven for 30-40 mins.
Serving and storing leftovers: Serve immediately, store n an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
- Add 1-2 tbs of Wholesome Child Veggies+ to the beef veggie mix before assembling the lasagna or sprinkle on top along with the cheese.
Allergy advice and simple swaps:
- Swap beef mince for lamb or chicken mince.
- For a dairy-free alternative: Swap butter for coconut oil and milk for coconut, soy, oat or almond milk.
- For a gluten-free alternative: Swap spelt lasagne sheets for a gluten-free alternative and spelt flour for arrowroot or cornstarch.