6 serves

25 serves

60 serves

Brown onion

1 small

2 large

4 large


1 large

4 large

10 large


2 stalks (130g)




1 large

4 large

10 large

Brown lentils (canned)

1 x 125g can

1 x 400g can

3 x 400g cans

Olive or canola oil

½ tablespoon

2 tablespoons

3 tablespoons

Garlic, crushed

1 clove (5g)

2 cloves (10g)

3 cloves (15g)

Lean beef mince




Reduced salt crushed tomatoes

1 x 800g can

3 x 800g cans

8 x 800g cans

Dried basil

½ teaspoon

1 teaspoon

1½ teaspoons

Dried oregano

½ teaspoon

1 teaspoon

1½ teaspoons

Instant lasagne sheets




Ricotta cheese




Parmesan cheese or grated cheese

¼ cup

1 cup

2½ cups



  1. Finely chop onion, carrot and celery. Grate zucchini. Drain and rinse lentils.
  2. Heat oil in a large frying pan over a medium heat. Add onion, garlic, carrot, celery and zucchini. Cook, stirring for 3 to 4 minutes until onion is tender.
  3. Add mince. Cook, stirring and using a wooden spoon to break up mince, for 5 to 6 minutes until browned.
  4. Add tomatoes, lentils, basil and oregano to pan. Reduce heat to medium–low. Cook covered, stirring occasionally, for at least 30 minutes or until the sauce has thickened slightly.
  5. While the sauce is cooking, preheat oven to 200°C.
  6. Place a small spread of meat sauce on the base of a large baking dish.
  7. Place lasagne sheets over the sauce in a single layer.
  8. Add a second layer of meat sauce and half the ricotta cheese.
  9. Continue layering lasagne sheets and meat sauce, repeating until the dish is almost full. Finish with a layer of meat sauce.
  10. Top with remaining ricotta cheese and sprinkle with parmesan or grated cheese.
  11. Bake in oven for approximately 45 minutes to 1 hour, until cooked through and top is golden.


Each serve provides

  • 1 children’s serve of meat/alternatives* (beef)
  • 2 children’s serves of vegetables**
  • 1 children’s serve of milk/alternatives*** (cheese)
  • 1 children’s serve of grains**** (lasagne sheets)


Allergy modifications

  • For a milk protein free option, lasagne can be made without ricotta and parmesan cheese.
  • For a wheat/gluten free option, gluten free lasagna sheets can be used.
  • For an egg free option, ensure pasta sheets are egg free.
  • For a nut free option, ensure crushed garlic does not contain any nut products (if using commercial crushed garlic).



  • If you have enough red meat on your menu but need an extra pork or poultry dish, try substituting beef mince for chicken or pork mince.


* One children’s serve of lean meat, poultry, fish or alternatives is equal to half a serve in the Australian Dietary Guidelines.
** One children’s serve of vegetables is equal to one serve in the Australian Dietary Guidelines.
*** One children’s serve of milk, yoghurt, cheese and/or alternatives is equal to just under half a serve in the Australian Dietary Guidelines.
**** One children’s serve of (grain) cereal foods is equal to one serve in the Australian Dietary Guidelines.

Recipe adapted from Get Up and Grow: Cooking for Children with permission of the Australian Government.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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