Vegie packed broken lasagna

Jacqueline Alwill

Brown Paper Nutrition

Lasagna can have a bit of a “too hard basket” reputation but this simple, veggie packed number is going to break down some of those walls for you. Rather than layering the lasagna, the method is made easy by breaking the pasta sheets into the sauce and topping with bechamel and mozarella to finish.

It’s packed with extra veggies including carrot, celery, frozen spinach and black beans to boost beyond meat and pasta. A recipe you’ll want to revisit over and over!


Serves 6-8

(Definitely not any of the GF : DF  or Vegetarian, definitely contains all of them!)

1 brown onion, finely diced

3 cloves garlic, peeled and diced

2 carrots, diced small

2 stalks celery, diced small

500g beef mince

1x 400g tin black beans, rinsed and drained

3 tsp Italian herb mix

800g tin chopped tomatoes

200g frozen spinach

2 tbsp tomato paste

150-200g dried lasagna sheets

100g Mozarella cheese, grated


1 tbsp extra virgin olive oil

1 tbsp flour

400ml milk

1/2 cup grated cheddar cheese

1/4 cup grated parmesan cheese

1 tsp dijon mustard

For the lasagna: Heat a large casserole / pie dish (that can transfer from stove top to oven safely) on medium heat and add extra virgin olive oil, onion, garlic, carrot and celery and cook for about 8-10 minutes until the vegetables are softened. Add the beef mince and break up around the pan with a wooden spoon whilst browning off the meat. Add the black beans, Italian herb mix, tinned tomatoes, 800ml water, frozen spinach pieces, stir, and simmer for about 10 minutes. The frozen spinach will defrost in this time but will need dispersing through the dish, so ensure you move it around during the cooking process. Whilst the mince is simmering make the bechamel.

For the bechamel: In a small saucepan, heat the extra virgin olive oil over medium heat. Add flour and stir for 2-3 minutes for it to form a paste, then gradually whisk in the milk. Whisking to break up any lumps. Continue stirring with a wooden spoon until the sauce thickens. Once thickened, remove from heat and stir in the cheeses and Dijon mustard.

Once the bechamel is cooked, break dried lasagna pieces around the mince dish, pressing some further down into the dish so their placement is varied (and not all at the top). Pour the bechamel over the top and around the dish, spread it out evenly with a spoon. Sprinkle with Mozarella and place in 180C oven to cook for about 30 minutes or until the top is lovely and golden. Sprinkle with some extra herbs if desired and serve with a crunchy green side salad.