Week 7 recipe – Wholesome Loaded hidden veg lasagna recipe

I love this recipe. It is perfect for a family meal or to divide up over a few days. It has loads of vegetables to nourish your system, and the normal creamy sauce in a lasagna dish is replaced with ricotta cheese, which reduces the fattiness of the dish but keeps the yummy creamy factor. This dish is always a winner in my house.


Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

  • 600g of beef mince
  • 1medium onion-chopped
  • 2garlic cloves-minced
  • 1x 500g bottle of tomato sauce (I use dolmio)
  • 1 x 500g tomato passata
  • 1/2cup water
  • 2 cups of cubed pumpkin (I use jap)
  • 1 cup of cubed zucchini
  • 4 large florets of broccoli
  • 3teaspoons salt-divided
  • 3teaspoonsItalian seasoning-divided
  • 1 1/2teaspoons dried basil leaves-divided
  • 1/4teaspoon ground black pepper
  • 1/4cup minced fresh flat-leaf parsley-divided
  • 2cups shredded mozzarella cheese-divided
  • 15 (1 3/4 cups)whole milk Ricotta cheese
  • 1/2cup grated parmesan cheese-divided
  • 1large egg
  • 12lasagna noodles (I use gluten free)


  1. Preheat oven to 180 degrees C.
  2. Place the chopped vegetable in a steamer and steam until soft (do not overcook)
  3. Make the meat sauce. Add beef to a large pan over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the pan reducing the heat slightly.
  4. Puree the steamed vegetables, then add in the tomato sauce, tomato passata, water, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper.
  5. Add the sauce content to the meat mix and stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
  6. As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
  7. Cook the pasta al dente, according to it’s package directions.
  8. Assemble the lasagna. In a 13×9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
  9. Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
  10. Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
  11. Let the lasagna cool for 15-20 minutes before cutting.