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  • 4

  • 40 Minutes

  • 40 Minutes


  • 2 tbsp olive oil
  • 1 (150g) medium onion, chopped finely
  • 2 x200g HARVEST GOURMET Incredible Mince
  • 1 tbsp dried oregano
  • 400g can crushed tomatoes
  • 1 tbsp corn flour
  • 1 ½ cups (375mL) oat or almond milk
  • Pinch of nutmeg
  • 1 (120g) medium zucchini, sliced thinly lengthways
  • 1 bunch (400g) English spinach, trimmed and washed, chopped coarsely
  • 1 x 250g pkt instant lasagna sheets
  • 1/3 cup (90g) rocket pesto (see recipe below)
  • 1 ¼ cups (150g) grated vegan cheese
  • fresh basil, for serving
  • 2 tbsp pine nuts, for serving

Cooking Instructions:

  • Heat oil in a medium frying pan over low heat. Add onion, cook 2-3 minutes or until fragrant; add HARVEST GOURMET Incredible Mince and fry. Add oregano and tomatoes; simmer 8-10 minutes.
  • Meanwhile, in a medium saucepan, combine corn flour and ¼ cup of milk; mix well, add to pan, with remaining milk. Stir over medium heat until sauce thickens; remove from heat. Stir in nutmeg.
  • Cut the zucchini lengthwise in slices and pan fry or grill with a little oil; set aside. Add the spinach to same pan; cook until just wilted. Allow to drain well and cool.
  • Preheat the oven to 180 ºC/160°C fan forced. Grease an 8 cup (2L) capacity oven proof dish.
  • Spread a thin layer of “mince sauce "over base of prepared dish. Top with a layer of lasagna sheets; top with 1/3 the mince mixture, grilled zucchini and 1/3 of the bechamel followed by a layer of lasagna sheets.
  • Repeat with ½ the remaining mince mixture, wilted spinach, ½ the remaining bechamel and a layer of lasagna sheets.
  • Top with remain mince mixture, bechamel sauce, pesto and grated cheese.
  • Bake approx. 40 minutes until tender and golden brown. Garnish with fresh basil and pine nuts, if desired.

Rocket Pesto:

  • 75 g rocket leaves
  • 1 tbsp pine nuts
  • 20g parmesan cheese
  • 1/3 cup (60mL) olive oil
  • 1 garlic clove
  • salt and pepper, to taste
  • Blend or process all ingredients until just smooth