Crowd Pleasing Meat and 3 Veg Lasagne

. August, 2021
Photography by Josh Griggs.
Crowd Pleasing Meat and 3 Veg Lasagne

Serves: 10-12


Meat Sauce
2 tablespoons olive oil
1 large onion, finely chopped
1 large carrot, grated
2 teaspoons finely chopped rosemary
3 cloves garlic, crushed
800 grams beef mince
3 tablespoons tomato paste
2 x 400-gram tins chopped tomatoes
1 cup beef stock
sea salt and ground pepper

Root Veg Mash
1 kilogram pumpkin, peeled and roughly chopped, we used Crown pumpkin
3 orange kumara, peeled and roughly chopped (about 600 grams)
3 medium carrots, peeled and thinly sliced
75 grams butter
½ cup cream or milk 
1 cup grated cheddar cheese 

Bechamel sauce​
60 grams butter
1/3 cup flour
3½ cups milk
½ teaspoon freshly grated nutmeg
1 cup grated cheddar cheese
1 bay leaf

To assemble​
400 grams fresh sheets pasta
1 cup grated mozzarella

Equipment: 8cm deep, 36cm x 26cm baking dish 


Beef: Heat the oil in a large saucepan. Add the onion, carrot, rosemary, and the garlic and cook over a medium heat for 5 minutes. Add the minced beef and cook over a high heat for 5 minutes, breaking up the meat with a wooden spoon. Stir in the tomato paste then the tomatoes and stock. Season generously then simmer gently with the lid off, for 90 minutes until the sauce is well reduced and most of the liquid has been cooked off. 

Mash: Cook all the vegetables in a large saucepan of well salted, boiling water until tender. Drain and tip back into the saucepan then place back over a low heat to drive off excess moisture. Mash well but leave it a little chunky then stir in the cream or milk, butter and the cheese. Season generously with salt and pepper. 

Bechamel: Melt the butter in a saucepan over a gentle heat then stir in the flour. Add the milk in three lots, whisking continuously until thickened and smooth. Cook over a very low heat for 5 minutes then stir in the cheese and the bay leaf. Leave to cool. 

Preheat the oven to 180C fan bake. 

To assemble: Spread a thin layer of meat sauce in the base of the pan. Cover with a layer of pasta then ½ each of the meat sauce, vege mash and the bechamel. Repeat to make another layer. Scatter over the mozzarella. Bake for 40 minutes or until golden and bubbling. Cover with foil and leave for at least 10 minutes before serving. The lasagne can be frozen once cooked, then reheated to serve.