This is my Mums lasagne recipe. She is an amazing cook, I have learnt a lot from her and love to be in the kitchen together creating all things delicious.

My Mums Beef Lasagne- With Vegetable 'Pasta'

Meat Sauce Ingredients

1 large organic onion

1 tbsp organic extra/virgin cold pressed coconut oil

1 organic red capsicum

2 organic cloves of garlic

1 large organic carrot (grated)

1 kg organic grass-fed beef mince

1 cup organic bone broth

1 tsp tarragon

12 fresh organic basil leaves or 2 tbsp dry basil

200 mls organic tomato paste, low sodium, no sugar added

3 cups organic tomatoes, chopped

1 red wine, try to use organic

Unrefined sea salt and pepper to season


1) Heat a deep pan. Add the oil and cook onion and garlic until soft

2) Add the beef and cook until brown

3) Add all of the remaining ingredients, bring to the boil and then simmer for 1 1/2 hours.

Creamy Sauce Ingredients 

300g organic quark or sour cream

1 organic egg from pastured chook

1/2 tsp organic ground nutmeg

3 cups organic cheddar cheese


1) In a small bowl mix all the ingredients together and set aside or into the fridge if you are still waiting for the sauce to cook

Vegetable ‘Pasta’ Sheet Ingredients 

2 larger organic sweet potatoes

4 medium organic zucchinis

1/4 organic pumpkin


1) Slice vegetables into long strips about 1/4 inch thickness

2) Put them onto a baking tray and rub with some coconut oil and salt.

3) Bake at 180 °C for 15-20 minutes

Assembly Method

1) Preheat the oven to 180 °C. You will beed a large baking dish. Layer the lasagne starting with the meat sauce. Continue in the following order- vegetables, meat sauce, creamy sauce and cheese. Continue this with the last layer being the cheese
2) Bake for about 45 minutes

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