by LunchBox Inc. July 05, 2017 2 min read

1 Comment

I challenged myself to see how many vegetable I could jam pack into a lasagne and still have it tasting a) delicious and b) authentic to the original.

As tasty as traditional lasagnes are (a firm kiwi favourite in most house holds I'm sure), they contain meat, pasta and lots of cheese sauce thickened with white flour. Scrumptious, but not entirely nutrient dense.

Until now that is. This lasagne has not one, but FIVE hidden vegetables in it (6 if you count tomatoes as a vegetable!) and will even have your kids and hubby fooled!

Time: 30-40 mins

Bake: 45 mins

Makes: 1 large lasagne tray


  • 2 Tbsp Extra Virgin Olive Oil (I use Red Island EVOO)
  • 1 medium onion, diced
  • 4 garlic cloves, crushed
  • 1kg premium beef mince meat
  • 3 carrots, grated
  • 2 zucchini, grated
  • 5 large mushrooms, diced
  • 3 large kale leaves, storks removed
  • 1 x 400g tinned diced tomatoes
  • 500g bone broth (or boxed chicken stock)
  • 3 Tbsp tomato puree
  • 1 Tbsp mixed herbs
  • salt and pepper, to taste
  • gluten free lasagne sheets (or for a completely grain free version, substitute for eggplant slices)

Cheese Sauce

  • 1/2 head cauliflower
  • 1 cup tasty cheese, grated
  • 1/4 milk of choice
  • salt and pepper, to taste


1. Turn oven to 180 degrees to heat. Drizzle olive oil in a large hot sauce pan.

2. Add minced garlic, onion and mushrooms and sauté for 5 minutes.

3. Add mince meat and cook until browned.

4. Add grated carrot and zucchini and stir to combine.

5. Add stock, tinned tomatoes, tomato paste, herbs and salt and pepper. Simmer on low for 15-20 minutes while you prepare the cheese sauce.

6. Cut cauliflower into small florets and add to a large pot of boiling water. Leave to cook for 10 minutes.

7. Once cauliflower is soft, drain the water. Add cheese, milk and salt and pepper, then blend to a sauce consistency with a stick blender. Add more milk if it needs it.

8. Next start to layer your lasagne. Spoon half the mince and vege mix into the bottom of a large lasagne dish. Lay lasagne sheets on top, then cover with half the cheese sauce. Next spread your kale even over the top. Layer remaining mince, lasagne sheet then last of the cheese sauce on top.

9. Sprinkle final cauliflower cheese layer with more grated cheese and salt and pepper.

10. Bake for 45 minutes or until crust is golden brown.


1 Response


July 12, 2017

Delicious and so easy! Kids loved it .

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Gluten Free Carrot & Raisin Muffins
Gluten Free Carrot & Raisin Muffins

by Nicky Skinner January 20, 2021 1 min read

Made some GF Carrot & Raisin Muffins for a play date today, they turned out to be a delicious experiment indeed!
Read More
Banana Nut Blender Muffins
Banana Nut Blender Muffins

by Nicky Skinner August 22, 2020 1 min read

Light, flurry and only 6 ingredients! Say what?

Zero refined sugar and no oil, great for an afternoon snack for you and the kids.

Read More
Seeded Chocolate LunchBox Bars
Seeded Chocolate LunchBox Bars

by Nicky Skinner July 31, 2020 1 min read

Zero nuts, perfect for taking to school. Easy to whip up and delicious! Full of fibre, healthy fats and antioxidants.
Read More