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Hidden Veggie Lasagne


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!

This recipe has a delicious combination of veggies but feel free to use any left over veggies such as that half carrot sitting in the fridge or the broccoli stalk left from lunchtime. 


  • 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 Organic Beef Bone Broth
  • 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.


Recipe by LunchBoxInc