Recipe Request! Hidden Vege Lasagna

June 16, 2018

Lasagna is one of my all-time favourite meals to cook. You can be so flexible with the ingredients and it always turns out delicious. Lasagna is one of those meals that you can also hide a tonne of vegetables in without anyone realising!



Below is the recipe that I have grown up with. Feel free to mix it up with different vegetables, or try putting sliced eggplant in the layers instead of pasta.





  • 1 cup ricotta cheese

  • 1 egg (slightly beaten)

  • ½ cup grated parmesan cheese

  • 3 layers of lasagne (6 sheets approx.)

  • 1 cup grated mozzarella

  • 1 mozzarella ball


Bolognaise Sauce (or use store bought tomato based pasta sauce + 1 can chopped tomatoes)

  • 200gm beef

  • 1 chopped onion

  • 2 cloves garlic

  • 2 cans chopped tomato

  • 1/3 cup tomato paste

  • 1 tsp basil leaves

  • ½ tsp dried oregano

Add extra vegetables (finely chopped) to your liking to add to the Bolognaise Sauce:

  • Spinach

  • Green, yellow, or red peppers

  • Courgette

  • Grated carrot

  • Cherry tomatoes

  • Salt and pepper to taste


Steamed vegetables on the side:

  • Broccoli

  • Green beans



  1. Preheat oven to 180c

  2. Heat a fry pan with one teaspoon of rice bran oil. Fry the mince, garlic and onion until soft and fragrant. Add the cans of tomato, tomato pasta, basil leaves, oregano, and any extra vegetables you want. Bring to the boil. Reduce heat and simmer for 30mins stirring occasionally. If it starts getting too dry turn off the heat or add some water. 

  3. Mix the ricotta cheese, egg and ½ cup Parmesan cheese. Set aside.

  4. In a deep baking dish layer ½ cup bolognaise sauce on the bottom of the dish. Place lasagne sheets on top to cover.

  5. Add 1/3 of the remaining bolognaise sauce, spread evenly. Add ½ of the ricotta/egg mixture and spread evenly. Sprinkle over 1/2 of the mozzarella. Layer lasagne sheets on top to cover.

  6. Repeat step 5.

  7. Put the remaining bolognaise on top and sprinkle over remaining parmesan. Thinly slice the mozzarella and place on top.

  8. Place in oven on base heat for 45mins. If the top starts cooking too fast and burning, cover in tin foil.

  9. Once cooked, take the lasagne out of the oven, cover with tin foil and a tea towel and let rest for 15mins.

  10. Prepare steamer with boiling water (or boil in 2cm water). Place chopped broccoli and green beans in steamer with the lid on and steam for 5 mins.

  11. Remove vegetables from steamer, drain and cover ½ plate in vegetables. Serve lasagne on the other half. Enjoy!


*note: if you use the store bought pasta sauce, cook this the same as usual with the mince and add the extra vegetables to this, you may need to water it down as it might get too thick - or add another can of chopped tomatoes!


If you try this out please let me know how you like it!


Much love,

Erin Elizabeth xx




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