Vegie Mince Lasagne Recipe

Name: Vegie Mince Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 brown onion (finely chopped); 1 carrot (small peeled finely chopped); 1 celery rib (finely chopped); 300 g veggie crumbles (see note in intro); 2 cups vegetable stock (salt reduced); 2 cups pasta sauce (salt reduced); 250 g lasagna noodles (dried instant sheets); 300 g pumpkin (peeled cut into 1.5cm cubes); 500 g ricotta cheese (reduced fat smooth); 250 g spinach (frozen thawed drained); ½ cup mozzarella cheese (grated reduced fat); parsley (chopped to serve); spinach (leaves to serve)

Servings: persons

1 tablespoon olive oil
1 brown onion (finely chopped)
1 carrot (small peeled finely chopped)
1 celery rib (finely chopped)
300 g veggie crumbles (see note in intro)
2 cups vegetable stock (salt reduced)
2 cups pasta sauce (salt reduced)
250 g lasagna noodles (dried instant sheets)
300 g pumpkin (peeled cut into 1.5cm cubes)
500 g ricotta cheese (reduced fat smooth)
250 g spinach (frozen thawed drained)
½ cup mozzarella cheese (grated reduced fat)
parsley (chopped to serve)
spinach (leaves to serve)

1
Preheat oven to 180C (160C fan forced).
2
Lightly grease a 6cm deep, 20cm x 30cm (base measurement) ceramic baking dish.
3
Heat oil in a saucepan over medium heat and add onion, carrot and celery and cook, stirring occasionally for about 8 minutes or until onion has softened and then add vegie mince and cook stirring for 2 minutes or until combined.
4
Add stock and 2/3 of the pasta sauce and bring to the boil and then reduce heat to low and simmer, uncovered, stirring occasionally for 10 minutes or until slightly thickened.
5
Arrange 1/3 of lasagne sheets over base of prepared dish, breaking to fit and then top with half the vegie mince mixtur, half the pumpkin, half the ricotta and half the spinach and then top with lasagne sheets, breaking to fit and repeat with remining vegie mince mixture, pumpkin, ricotta, spinach and lasagne sheets.
6
Top with remaining pasta sauce and sprinkle with mozzarella cheese and cover with foil and bake for 20 minutes and then remove goil and bake for 30 minutes or until lasagne sheets are tender and cheese is golden and melted.
7
Stand for 5 minutes and sprinkle with parsley and serve with spinach leaves.

1120

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 brown onion (finely chopped), 1 carrot (small peeled finely chopped), 1 celery rib (finely chopped), and more.

Yes, Vegie Mince Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegie Mince Lasagne

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