Pumpkin Lasagna with a Beef & Zucchini Sauce

Pumpkin Lasagna with a Beef & Zucchini Sauce (Serves 1)

Calories 459

P - 43g, C - 41g, F - 14g


130g lean beef mince

20g red onion, diced

2.5g garlic mince

70g zucchini, grated

100g passata sauce (tomato purée)

Italian herbs


Virgin olive oil spray

55g lasagna béchamel sauce (i used Dolmio brand)

50g pumpkin lasagna (i used fresh pasta brand - Coles)

20g light mozzarella shredded cheese

fresh parsley (diced)


1. Preheat the oven to 180 degrees. Spray a ceramic baking dish with a small amount of virgin olive oil spray.

2. Preheat a non-stick fry pan over a medium heat and place the onion in the pan with the garlic and sauté for 1 min.

3. Add the mince and zucchini into the pan and cook until the mince is brown.

4. Add in the passata sauce, herbs and salt and pepper into the pan and stir to combine.

5. Leave to simmer to about 5-10 minutes for the sauce to thicken (if the sauce becomes too thick then add in a bit more water).

6. While the sauce is simmering, cut the lasagne sheets into quarters.

7. Place 1/3rd amount of the mince meat sauce over the bottom of the baking dish and then top with one piece of the lasagna over the top.

8. Top with 1/3 of the béchamel sauce over the lasagne sheet followed by a 1/3rd of the mince meat sauce again.

9. Continually layering until you finish with a single piece of lasagne on top. Sprinkle with the mozzarella cheese and fresh parsley.

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