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Beef And Pumpkin Lasagna

Weight Watchers: 9pp per serve (1 slice out of 9 slices)
Servings: 9
Calories: 314kcal
Author: Karina - Cafe Delites



  • 1 tablespoon olive oil
  • 3 garlic cloves , minced OR 3 teaspoons minced garlic
  • 1 onion , roughly chopped
  • 1 carrot , diced
  • 1 red capsicum/bell pepper , diced
  • 1 kg | 2lbs lean ground beef mince
  • 1/4 cup freshly chopped parsley
  • 1 700 g | 24oz bottle Passata
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon Vegeta or any other vegetable stock powder
  • 4 cups pumpkin , peeled, deseeded and finely sliced (1/2 cm - 1/8-inch slices)
  • 6 wholemeal/spelt or whole grain lasagna sheets
  • 1 cup (250g | 9oz) fat free ricotta cheese
  • 4 cups 500g | 17oz grated light Mozzarella


  • 4 tablespoons light/reduced fat butter of choice (or margarine)
  • 3 tablespoons flour (whole wheat/wholemeal or light spelt)
  • 2 cups skim milk (or almond milk)
  • Pinch of salt



  • Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
  • Add the carrots and capsicums/peppers, pan frying until soft; add the beef, and cook stirring while breaking up the meat until browned. Stir through parsley, Passata, tomato paste, sugar and stock powder. Season with salt to taste; remove from heat and set aside.


  • Melt the butter in a medium sized saucepan on low heat. Add the flour and whisk it the butter until lump free and smooth. Add a small amount of milk at a time (about 1/4 cup each time), whisking until smooth and combined between each interval. (Add 1/4 cup more than the suggested 2 cups to reach your desired consistency if you need too). Stir through salt to taste.

To assemble lasagna:

  • Spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
  • Spoon about 1 1/ 2 cups of the beef sauce around the base of the pan.
  • Layer with 3 sheets on top and about 1½ cup of meat sauce over the sheets. Arrange pumpkin slices over the meat sauce; spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
  • Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining pumpkin slices and ricotta. Spoon the Béchamel over the ricotta and top with the mozzarella cheese.
  • Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.


Calories: 314kcal | Carbohydrates: 30.4g | Protein: 25.3g | Fat: 12.4g | Fiber: 3.2g