Homestyle Pork & Hidden Veggie Lasagne

Name: Homestyle Pork & Hidden Veggie Lasagne with Cheesy Potato Topping
Total time: 50m
Yield: 2
Ingredients: 250 g Pork Mince; 1 packet Parmesan Cheese; 1 Zucchini; 1 sachet Vegetable Stock Pot; 1 sachet Aussie Spice Blend; 1 Brown Onion; 1 packet Fresh Lasagne Sheets; 1 Carrot; 1 packet Passata

with Cheesy Potato Topping

Recipe Development TeamUpdated on January 21, 2026

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Calories

:

621 kcal

Protein

:

42g protein

Difficulty

:

Easy

High Protein

Allergens:

Milk
Eggs
Gluten
Wheat
May contain traces of allergens
Milk
Soy

Warm up with a plate of classic pork lasagne, complete with fresh lasagne sheets and an easy béchamel sauce, plus hidden veggies to keep it wholesome. It’s the family favourite meal that is so well-loved and for good reason!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

250 g

Pork Mince

1 packet

Parmesan Cheese

(Contains: Milk;)

1

Zucchini

1 sachet

Vegetable Stock Pot

1 sachet

Aussie Spice Blend

1

Brown Onion

1 packet

Fresh Lasagne Sheets

(Contains: Eggs, Gluten, May contain traces of allergens, Milk, Soy, Wheat;)

1

Carrot

1 packet

Passata

Nutritional Values

Energy (kJ)2600 kJ

Calories621 kcal

Fat20.5 g

of which saturates8.4 g

Carbohydrate63.3 g

of which sugars13.9 g

Dietary Fibre9.4 g

Protein42 g

Sodium1370 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Grate carrot and zucchini. • Finely chop brown onion (see ingredients). Little cooks: Under adult supervision, older kids can help grate the carrot.

2

• Heat a large frying pan over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes.

3

• Add carrot, zucchini and onion to the frying pan and cook, tossing, until tender, 7-8 minutes. • Reduce heat to medium, then add Aussie spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the brown sugar, water and half the chicken-style stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with pepper.

4

• While the filling is cooking, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and remaining stock powder and cook, stirring, until thickened, 1-2 minutes. Season with pepper.

5

• Spoon roughly one quarter of the filling into a baking dish, then top with a layer of lasagne sheets. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the bechamel sauce. Sprinkle with Parmesan cheese. • Bake lasagne until golden, 20-25 minutes. Little cooks: Add the finishing touch and sprinkle over the cheese.