Veggie Packed Lasagna

Name: Veggie Packed Lasagna
Yield: 4-6
Ingredients: Splash of olive oil; 1 brown onion, finely diced; 3 garlic cloves, crushed; 500g beef mince; 1 carrot, grated; 1 zucchini, grated; 1 celery stick, grated; 2 tbsp tomato paste; 2 x 400g cans crushed tomatoes; 1 tsp dried oregano; Salt and pepper, to taste; 1 eggplant, sliced lengthways (around 5mm thick); 1 large zucchini, sliced lengthways (around 5mm thick); 1/4 Kent pumpkin, peeled and thinly sliced; Olive oil spray; 6 instant lasagna sheets; 500g ricotta; 1 cup grated mozzarella; 1 cup grated parmesan

Sunday meal prep, sorted! This is my Veggie Pack Lasagna and honestly, it's one of my favourite ways to get extra veggies into the kids. There's pumpkin, zucchini and eggplant through the layers, PLUS extra veggies hidden in the sauce, so the kids have no idea how many veggies they're actually eating... which is always a win in my book! I build it straight into my new Sistema Brilliance glass container, which can go straight into the oven (or even the air fryer!). Once it's cool, just clip the lid back on and pop it in the fridge. No transferring into another container, because me and dishes do not get along!

By Leah Itsines3 October 2026

Serves

4-6

Prep

30 minutes

Cook

1 hour 30 minutes

Total

2 hours

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ingredients

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Hidden veggie bolognese

Layers

method

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In a large pan, add a splash of olive oil and heat over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft.
Add the mince and break into small pieces. Cook for 5-6 minutes until browned. Add the grated carrot, zucchini and celery and cook for another 3 minutes.
Stir through the tomato paste for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper and simmer for 20-30 minutes until nice and thick.
Meanwhile, spray the eggplant, zucchini and pumpkin slices with olive oil and cook on a hot griddle pan for 2-3 minutes each side, until you get those nice char lines and they're just tender.
Preheat the oven to 180°C (fan forced). Mix the mozzarella and parmesan together in a bowl.
Time to layer! In your new Sistema Brilliance glass container, I first go sauce, then lasagna sheets, then ricotta for that extra creaminess. Top with the eggplant and a handful of cheese.
Repeat with more sauce, lasagna sheets, ricotta, then the pumpkin and another handful of cheese.
Add another layer of sauce and lay the zucchini on top. Finish with the remaining sauce and lots of parmesan and mozzarella on top.
Cover with foil and bake for around 40 minutes, then take the foil off and bake for another 15-20 minutes until cheesy and golden.
Once it's cool, all you have to do is clip the lid straight back on and pop it in the fridge. Dinner done and leftovers sorted!

Leah's notes

Short on time? Use already made bolognese! I always make my bolognese in bulk and freeze it for things like this. It makes Sunday meal prep SO much quicker. You'll need around 4 cups.

You can choose whichever veggies you like here. Sweet potato, capsicum or mushrooms all work great.

Keeps in the fridge for up to 4 days. Reheat in the oven, microwave or air fryer.

I used the new 1.9L Sistema Brilliance glass container, which is oven, microwave and air fryer safe.