Individual Beef, Pumpkin & Spinach Lasagne

Prep Time
Cook Time
Ready In

"From Australian Better Homes and Gardens Diabetic Living September/October 2017."

Original is 6 servings


  • Serving Size: 1 (627.1 g)
  • Calories 802.2
  • Total Fat - 29.9 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 121.1 mg
  • Sodium - 585 mg
  • Total Carbohydrate - 99.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 57.2 g
  • Protein - 35.6 g
  • Calcium - 399.9 mg
  • Iron - 4.5 mg
  • Vitamin C - 21 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

To make the meat sauce, heat the oil in a large heavy-based saucepan over medium and add onion, zucchini, carrot and garlic and cook, stirring occasionally, for 8 to 10 minutes or until vegetables start to soften.

Step 2

Increase heat to high and add mince and cook, stirring for 3 to 4 minutes or until mince changes colour and then add the wine and simmer for 2 minutes.

Step 3

Add passata to the pan and fill the jar with water, seal and shake and then add the water and rosemary to the pan, cover and bring to a simmer and then reduce the heat to medium-low and simmer, uncovered stirring occasionally for 45 to 60 minutes or until mixture is reduced and slightly thickened.

Step 4

Discard rosemary stalks.

Step 5

Meanwhile, cook the pumpkin in a steamer basket set over a saucepan of simmering water on medium-high for 8 to 10 minutes or until just tender and set aside.

Step 6

Preheat oven to 180C (fan forced).

Step 7

Evenly divide about half of the meat sauce between 6 x 375ml (1 1/2 cups) ovenproof dishes and top with pumpkin slices.

Step 8

Using half the pasta sheets, cover the pumpkin, trimmed to fit.

Step 9

Top with remaining meat sauce followed by spinach leaves and a final layer of pasta.

Step 10

Put the flour in a small saucepan and gradually whisk in the milk until smooth and cook, stirring, over medium heat for 4 to 5 minutes or until the sauce thickens and comes to a simmer.

Step 11

Simmer for 1 minute and then remove pan from heat and stir in half the cheese.

Step 12

Spoon cheese3 sauce evenly over pasta and spread to cover and then sprinkle with remaining cheese.

Step 13

Place dish on 2 baking trays and bake for 3o to 40 minutes or until pasta is tender and tops are golden.

Step 14

Top with basil, if you like and serve.


No special items needed.

1 Reviews


I decided to make it in a pan because I didn't have any cups. So I ended up using seven lasagna sheets. I used whole wheat. I also had to use Cento whole peeled tomatoes. I researched that and that's what I had to get. This was good and we both liked it very much. My husband didn't think he would but he ended up liking it, too. I believe I ended up using the same amount of everything else that the recipe called for. I didn't use whole wheat flour, though. Thanks for this healthy recipe, Pat.


(27 Sep 2020)

You'll Also Love