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Easy Stove Top Lasagne

Dinners & Sides


ServesPrep. Time
630 mins

This healthy recipe is the perfect dinner-time meal for the whole family! Packed with Vitamins A and C and easy to portion control. Simply serve with some steamed vegetables or salad for extra nutrients.


  • 500g extra lean beef mince
  • 1 brown onion
  • 1 zucchini
  • 1 carrot
  • 1 capsicum
  • 2 cloves garlic, crushed
  • 2 cups Passata
  • 1 can diced tomatoes
  • 2 tbsp. dried Italian herbs (alternatively you could use a mixture of dried basil, oregano, rosemary)
  • Himalayan pink salt and pepper to taste
  • 6 x fresh lasagne sheets
  • 1 cup mushrooms, finely sliced
  • 1 ½ cups beef bone broth or salt-reduced beef stock
  • 5 tbsp. light ricotta
  • 100g mozzarella


  • Fresh basil to serve 


  1. Finely chop brown onion, zucchini, carrot and capsicum.
  2. Heat a non-stick, oven-safe casserole-style pot over medium heat with 1-2 tsp olive oil.
  3. Add the onion and garlic and sauté until the onion starts to soften.
  4. Add in the beef mince, and allow to brown whilst stirring and breaking it up. Once almost cooked, stir in the canned tomatoes, passata, broth, dried herbs and vegetables and bring to a boil.
  5. Tear lasagne sheets into long strips and add to casserole pot
  6. Reduce heat to a simmer. Pop the lid on and allow to simmer, stirring regularly.
  7. Once the pasta sheets have softened and the sauce has thickened, add the dollops of ricotta around the top then add the cheese.


Bake in the oven for 15 minutes at 180 degrees Celsius until golden.