This is a healthy twist on a good old-fashioned family favourite recipe. It’s loaded with veggies as well, so is perfect for fussy eaters.


Ingredients (serves 6)

  • MEAT SAUCE
  • 600g very lean beef mince
  • ¾ cup carrot grated
  • ¾ cup zucchini grated
  • 1 small onion finely diced
  • ½ cup frozen peas
  • 1 x 420g can salt-reduced (condensed) tomato soup
  • 2 teaspoons salt-reduced beef stock powder
  • 2 tablespoons no-added-salt tomato paste
  • 3 cups cooked macaroni noodles
  • TOPPING
  • 1 tablespoon (15g) Flora Light® margarine
  • 3 tablespoons plain flour
  • 1½ cups skim milk
  • ¾ cup (75g) 30% reduced-fat tasty cheese freshly grated

Method

  1. Preheat oven 180ºC fan forced.
  2. Meat sauce: Cook mince in a large non-stick saucepan that has been coated with cooking spray. Drain liquid then return mince to pot.
  3. Add in carrots, zucchini, onion, peas and soup, cook 2 minutes stirring continuously. Add stock powder and tomato paste; cook a further 5 minutes stirring frequently.
  4. Fold in cooked macaroni noodles and mix together well. Pour mixture into a lasagne dish.
  5. Topping: Melt margarine in saucepan, add flour, cook 1 minute. Slowly add milk using a whisk to avoid lumps, stir continuously until boiling.
  6. Pour sauce over the meat, sprinkle with grated cheese. Bake 25-30 minutes or until top is golden brown.

Notes... For a lower fat count omit topping. This recipe is suitable to be frozen.
  • Thanks for the recipe. For the topping it tastes extra delish with a couple of pinches of nutmeg.

    Reply

  • I made this and it was just delicious. Thanks.

    Reply

  • This sounds scrumptious. Guess I know what I’m cooking tomorrow night

    Reply

  • I am printing this out to make tonight. I actually have all the ingredients in the pantry/fridge, so there’s no excuse.

    Reply

  • With some tweaking this could be made into a healthier recipe.

    Reply

  • Great recipe especially as it can be frozen in portion sizes.

    Reply

  • Looks very tasty, yummy and delicious.

    Reply

  • Sounds yummy as well as being healthy. I make something like this but without the macaroni. Will have to try this next

    Reply

  • I love this and will definitely try it. My son will love it.

    Reply

  • This sounds very delicious and kid friendly which is most important

    Reply

  • I’m not a pasta fan myself but my kids love it ! I use most of the time spelt pasta, bean pasta or buckwheat pasta and the amount of veggies that I put in is always bigger then the amount of pasta. I often add also lentils and eggs in the sauce so the protein level is higher.

    Reply

  • Thank you for this recipe! I think this will go down well with my toddler who is pasta mad!


    • You’re welcome! It’s always great to have something new to try when they get hung up on their favourites :-)

    Reply

  • Great recipe – I’d swap the margarine for butter and the reduced fat cheese for full fat though.

    Reply

  • This looks like a twist on either my lasagne or shepherd’s pie. Love it as a new option, though.

    Reply

  • I love the idea that several ingredients are salt reduced. I am unsure why the recipe requires Flora margarine as opposed to butter.

    Reply

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