Beef & Veggie Lasagna with Ricotta

  • Servings : 6 - 12
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h

Mmmmm I just love a good lasagna on a cool winters night. It is really easy to make lasagna suitable for the whole family by making your own tomato sauce rather than using store bought. The ricotta layer is also a nice light alternative to a cheesy white sauce. I usually make enough for hubby and I, and slice the rest into fingers to freeze for really fast and simple meals to re-heat for Harry.

Nutrition Note:  Filled with the goodness of red meat, dairy, lasagna layers and veggies this meal provides plenty of essential nutrients that will benefit the whole family.

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  • Lasagna Sheets (fresh or dried)
  • 1 tbsp butter
  • 1 brown onion, chopped finely
  • 1 clove garlic, crushed
  • 400g beef mince
  • 4 tbsp no-added salt tomato paste
  • 2 x 400g tin diced tomato
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 handful of fresh parsley
  • 1 cup water
  • 500g ricotta
  • 200g grated cheese
  • Extra grated cheese to top


Step 1

Melt butter in a saucepan over medium. Fry onion and garlic until soft. Add beef mince and cook until browned. -

Step 2

Add tomato paste and tinned tomatoes. Mix in grated veggies, and parsley. Add the water and stir to combine, simmer uncovered for around 20 minutes. -

Step 3

Preheat the oven to 200°C. To assemble: Dollop a few tablespoons full of meat sauce into the base of a large baking dish. Place a layer of lasagne sheets on base of dish and cover with around 1/4 of the meat sauce. Spread 1/4 of the ricotta over the meat and sprinkle 1/4 of the cheese. Continue until around 3-4 layers are created (finish with the grated cheese layer. -

Step 4

Cover with foil and cook for around 30 minutes. Take the foil off and cook for a further 15 minutes or until cooked through. Leave to stand for around 10 minutes before serving. -

Step 5

Tip: if making for toddlers. leave the lasagne to cool in the fridge. Once cool it will be easier to cut into small fingers and wrap individually to freeze. -

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Recipe Comments

  1. posted by Kate on March 7, 2014

    Love this recipe! I’m vegetarian so I make one with beef for the hubs and our toddler and one with tin lentils for myself.

    • posted by Allie on March 12, 2014

      Delicious Kate. I often make a lentil version too. Ax

  2. posted by Kirsty on March 21, 2014

    Hi, can I reheat from frozen? If so, how long for and at what temp? I can’t wait to try this, sounds yummy!

  3. posted by Bo on March 21, 2014

    Agree! Another delicious recipe. I found I needed more ricotta but that could be because I’m a big cheesy person and might be a bit heavy handed with the cheese 🙂

    • posted by Allie on March 28, 2014

      Everyone should be free to add a bit more cheese to anything I say 🙂 Ax

  4. posted by YSL on March 31, 2014

    Love this recipe. Is this suitable for my 9 months old boy? He loves finger food. Btw, how do I reheat it? he is at day care during the day and I need to prepare his meal for the day. The centre only has microwave. is it ok to heat up with microwave and for how long? just worried it will dry out. Thanks for sharing with us.

    • posted by Allie on April 7, 2014

      Hi, the lasagne will be fine heated in the microwave, I don’t think it will dry out, if anything it might be more soggy than usual? I would slice into small servings and freeze, to reheat just defrost and use the microwave until piping hot then once cool enough serve. Ax

  5. posted by Jessica on August 26, 2014

    Yum! Just made this for my three year old and she loved it. Added lots of chopped kale for some extra greens. I forgot just how easy lasagne can be! Thanks

  6. posted by Sophie on June 7, 2015

    Do you end the lasagne with pasta sheet then grated cheese or meat layer, ricotta layer, then grated cheese on top of ricotta?


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