Skip to:
Back to home page
Clear

Popular pages

-
  • Main meal

Lasagne

Nut free NF
Soy free SF
Recipe proudly provided by Healthy Eating Advisory Service Visit Healthy Eating Advisory Service

Ingredients

Serves people
  • Brown onion – 1 small
  • Carrot – 1 large
  • Celery – 2 stalks (130g)
  • Zucchini – 1 large
  • Brown lentils – 1 x 125g can (rinsed and drained)
  • Olive or canola oil – 1/2 tablespoon
  • Garlic, crushed – 1 clove (5g)
  • Lean beef mince – 400g
  • Reduced-salt crushed tomatoes – 800g can/jar
  • Dried basil – 1/2 teaspoon
  • Dried oregano – 1/2 teaspoon
  • Lasagne sheets (Instant) – 225g
  • Ricotta cheese – 375g
  • Parmesan cheese or grated cheese – 1/4 cup

Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.

Method
  1. Finely chop onion, carrot & celery. Grate zucchini. Drain and rinse lentils under cold water.
  2. Heat oil in a large frying pan over medium heat.
  3. Add onion, garlic, carrot, celery and zucchini. Cook, stirring for 3-4 minutes or until onion is tender.
  4. Add mince. Using a wooden spoon break up mince and cook, stirring for 5-6 minutes or until browned through.
  5. Add tomatoes, lentils, basil and oregano to pan. Reduce heat to medium–low. Cook covered, stirring occasionally, for at least 30 minutes or until the sauce thickens slightly.
  6. While the sauce is cooking, preheat oven to 200°C.
  7. Place a small spread of the meat sauce on the base of a large baking dish.
  8. Place lasagne sheets over the sauce in a single layer.
  9. Add a second layer of meat sauce and half of the ricotta cheese.
  10. Continue layering lasagne sheets and meat sauce, repeating until the dish is almost full. Finish with a layer of meat sauce.
  11. Top with remaining ricotta cheese and sprinkle with parmesan or grated cheese.
  12. Bake in oven for approximately 45 minutes to 1 hour, or until cooked through and top is golden.

Explore our recipes

Delicious, nutritious and convenient recipes for everyone.
  • Breakfast

Breakfast burrito

Egg free EF
Fish & shellfish free FS
Soy free SF
Vegan VG
 Breakfast burrito
  • Breakfast

Zucchini frittata

Fish & shellfish free FS
Gluten free GF
Nut free NF
Soy free SF
Vegan VG
 Zucchini frittata
  • Hot and spicy
  • Main meal
  • Summer bites

Pak choy salad with coriander lime dressing

Dairy free DF
Egg free EF
Gluten free GF
Lactose free LF
 Pak choy salad with coriander lime dressing
  • Main meal

Special fried rice

Fish & shellfish free FS
Lactose free LF
Nut free NF
Soy free SF
Vegan VG
 Special fried rice
  • Main meal
  • Summer bites

Kale caesar salad

Egg free EF
Nut free NF
Soy free SF
Vegan VG
 Kale caesar salad
  • Main meal

Broccoli and paneer curry

Egg free EF
Fish & shellfish free FS
Gluten free GF
Nut free NF
Soy free SF
Vegetarian V
 Broccoli and paneer curry
  • Main meal

Zesty leek and cannellini bean soup

Egg free EF
Fish & shellfish free FS
Gluten free GF
Nut free NF
Soy free SF
Vegetarian V
 Zesty leek and cannellini bean soup
  • Breakfast
  • Snack

Super immune smoothie

Dairy free DF
Egg free EF
Gluten free GF
Lactose free LF
Nut free NF
Soy free SF
Vegetarian V
Vegan VG
 Super immune smoothie
  • Main meal

Cream of broccoli soup

Egg free EF
Fish & shellfish free FS
Gluten free GF
Nut free NF
Soy free SF
Vegetarian V
 Cream of broccoli soup
  • Snack

Quinoa, feta, roasted capsicum and corn muffins

Fish & shellfish free FS
Nut free NF
Soy free SF
Vegetarian V
 Quinoa, feta, roasted capsicum and corn muffins
Site by Sod