Veggie Packed Lamb Lasagna

Serves 6-8
Time 1 hour 30 minutes


500g lean lamb mince
1 brown onion, diced
2 garlic cloves, diced
2 x 400g can crushed tomatoes – aim for low salt
3 cups passata
250g wholemeal lasagne sheets
2 cups grated cheddar cheese
2 tbsp extra virgin olive oil
Salt & pepper, to taste
1 small bunch of silverbeet, chopped – soft stems can be used too
8 mushrooms, sliced
¼ cauliflower blended – so it is fine like cauliflower rice
1½ cups pitted kalamata olives
1 bunch basil, freshly chopped


Preheat the oven to 180°C. 


In a pot add olive oil and brown the onion and garlic. 


Add the lamb mince and brown all the meat – break up the mince as you go. 

 Add tinned tomato and additional passata and simmer for 10 minutes. 

Next add all vegetables including mushrooms, blended cauliflower, pitted olives and spinach – you may need to add the silverbeet in stages as it wilts down (to ensure it does not overflow from the pot). 

Season with pepper (and salt if preferred – remember olives add some salt to this dish naturally).

Allow the mixture to gently simmer, stirring occasionally, for approximately an hour. 

At the end of the cooking time – stir through the chopped fresh basil. 

In an oven bake tray (suitable for lasagne) place a layer of sauce and top with grated cheese. 

Place wholemeal lasagne sheets on top – ensure pressed into the sauce. 

Repeat the process until the dish limit is reached – alternate layers of sauce (with or without additional grated cheese) and lasagne sheets. 

Ensure the final top layer of the lasagne is the sauce with cheese on top.

Place in the oven for 35 minutes – at the end of this time the top of the lasagne should be golden, and the lasagne sheets cooked al dente.