Mini Vegie Lasagnes
  • 6 Serves
  • 10 Mins Prep
  • 25 Mins Cook


  • 1 tsp olive oil 1 garlic clove, minced
  • 250g beef mince
  • 1 tbs tomato paste
  • 1 tsp dried oregano
  • olive oil spray
  • 1 beetroot, peeled
  • 1 sweet potato, peeled
  • 3 large squash
  • 1 zucchini
  • 4 eggs
  • 1 cup shredded light tasty cheese


1. Heat a medium frying pan over high heat. Add oil and garlic and cook for 1 minute or until softened. Add mince and cook until brown. Add tomato paste and oregano and cook for a further minute until combined. Remove from heat and set aside.

2. Preheat oven to 180°c. Spray a muffin tray with olive oil.

3. Slice all vegetables into 5mm-thick rounds. Layer each muffin hole with a slice each of beetroot, sweet potato, squash and zucchini.

4. Place eggs in a small jug and whisk. Pour 1 tablespoon egg mixture into each muffin hole then top with 1 tablespoon cooked mince and sprinkle over 1 tablespoon shredded cheese.

5. Cook in oven for 20-30 minutes or until vegetables are cooked through and cheese is golden.

6. Serve mini lasagnes with fresh salad or steamed vegetables.