Mains, RecipeFit

Healthy Wholefood Lasagna

DSC05803 - Healthy Wholefood Lasagna

This is my own lasagna recipe, which has evolved over time to where it is now.  In my usual fashion, this meal is light on the fat and full of veges and great to make in large batches and freeze for another night.  I have tried this without going the extra length of roasting the pumpkin and zucchini but it didn’t have the nice caramelised taste that I was after.  It is well worth the extra effort.  This is how it is done

Healthy wholefood lasagna


4 zucchini, thinly sliced lengthway
1/4 of a pumpkin, thinly sliced and steamed
Cob of corn, corn removed
500gm 5 star mince
150gm kale or baby spinach or frozen finely chopped spinach
1 x small onion, diced
2 tsps minced garlic
6 mushrooms, sliced
1 x small head broccoli, cut up and steamed
1 x packet instant lasagna sheets
100gm low fat fetta cheese
grated cheese
1 x passata sauce jar
1 x pasta sauce jar
white sauce (optional)

1.  Preheat oven to 180 degrees.

DSC05783+%25281%2529 - Healthy Wholefood Lasagna

2.  Place zucchini in fry pan with olive oil and cook on high heat for 2 mins each side until golden, repeat until all zucchini done.

3.  Roast pumpkin the same way with olive oil in fry pan.
DSC05794+%25281%2529 - Healthy Wholefood Lasagna 4.  Add garlic and onion to pan and scatter garlic, add mince and brown. Add spinach, corn and jar of pasta sauce. Combine and simmer over low heat. Add pepper, oregano (your favourite herbs).

DSC05797+ - Healthy Wholefood Lasagna

5.  Pour 1/3 passata into baking dish and spread evenly over dish. Place a single layer of lasagna sheets on top of passata, then top with mince, zucchini, pumpkin, broccoli, fetta cheese, mushrooms.

6.  Cover with another layer lasagna sheets, plus another 1/3 of passata spread over sheets. Complete as above with mince, zucchini, pumpkin, broccoli and fetta.

DSC05802+%25281%2529 - Healthy Wholefood Lasagna
7.  Finally cover with remaining lasagna sheets and rest of passata. Sprinkle with grated cheese.

DSC05803 - Healthy Wholefood Lasagna8.  Bake in oven for 30 minutes, cut up and serve with a side of salad.

* White sauce is optional if you prefer make up your favourite and add to the top layer of lasagna under the cheese

Previous Post Next Post

You Might Also Like


  • Reply nrkp October 17, 2011 at 2:05 pm

    I have just come across your blog & this looks absolutely delicious. I am going to give it a try. KP

  • Reply Ironmum Karla October 17, 2011 at 8:57 pm

    Hi KP, I think you kind of get an idea of what is in it. I love lots of veges, less lasagna so you can really tailor it to how you like!

  • Reply How I Learnt To Cook Without Recipes February 3, 2016 at 4:19 pm

    […] example, a spaghetti bolognaise sauce with heaps of veggies can turn into a base for ravioli or lasagna. A chicken stir-fry can turn into a beef version or form the base for wraps and […]

  • Reply My Top 20 Grocery List Staples February 17, 2016 at 7:15 am

    […] more mature spinach – it is super versatile.  Thrown into salads, on sandwiches, used in bolognaise sauce or with eggs and vegetables, spinach is vitamin and mineral […]

  • Reply 4 Reasons Why Your Meal Planning Just Plain Sucks! April 5, 2019 at 10:01 am

    […] database of recipes that you know everyone likes. Got mince? Ok, then so then translates to a lasagna with vegetable sauce or healthy spring rolls or meat patties for burgers. As long you have a basic […]

  • Leave a Reply