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Recipe: Rainbow veggie and beef lasagne

Load up the veggies for a colourful twist on a delicious family favourite – now available alongside other great recipes in the March edition of Coles Magazine.

Serves: Six
20 mins
45 mins


Olive oil spray
400g butternut pumpkin, cut into 4mm-thick slices
2 zucchini, thinly sliced lengthways
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g Coles Australian 3 Star Beef Mince
500g jar tomato pasta sauce
1 small yellow capsicum, seeded, finely chopped
¼ cup chopped basil
490g jar bechamel sauce
6 fresh lasagne sheets
1 cup (100g) grated pizza cheese


  1. Preheat oven to 200°C. Spray a large frying pan with oil. Heat over high heat. Cook pumpkin and zucchini, in batches, for 1-2 mins each side or until lightly browned. Transfer to a baking tray.
  2. Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Add the pasta sauce and ½ cup (125ml) water and bring to the boil. Reduce heat to low and simmer for 5-7 mins or until thickened slightly. Stir in the capsicum and basil.
  3. Spread half the meat mixture over base of a 6-cup (1.5L) ovenproof dish. Top with half the pumpkin and half the zucchini. Drizzle with ¼ cup (60ml) bechamel sauce. Top with 3 lasagne sheets, trimming to fit. Top with the remaining mince mixture, pumpkin, zucchini and ¼ cup (60ml) of remaining bechamel sauce. Finish with remaining lasagne sheets and remaining bechamel sauce. Sprinkle with cheese.
  4. Bake for 30 mins or until golden and heated through. Stand for five mins before cutting into slices to serve.

More cooking inspiration with Coles

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One Response to “Recipe: Rainbow veggie and beef lasagne

  1. March 25, 2017 at 9:51 am
    Brenda said:

    No oven yet. Microwave gently possibly with instant sheets then brown off topping. How long?
    Thanks. BeeBee