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“Wholesome low fat version packed with fresh vegetables.”
1hr 30mins

Ingredients Nutrition


  1. Blend the basil leaves through to the parmesan cheese in a food processor until smooth then set aside.
  2. Heat 1 tablespoon of oil in a pot or large deep pan. Add onion and cook for about five minutes.
  3. Add garlic and mince meat. Cook until browned. Remove any excess fat.
  4. Add the zucchini, mushroom, red bell pepper and carrot.
  5. Remove any juice from the vegetables. This can be saved as broth for other recipes. Cook down for about 5-10 minutes.
  6. While the vegetables are cooking, combine the herbs, mustard, vinegar, Worcestershire and wine. Microwave for 15 seconds.
  7. Add herb mixture, canned tomatoes and tomato soup. Simmer for a further 5 minutes.
  8. In a lasagne dish, spread a thin layer of meat sauce on the bottom of the dish. cut 1-2 lasagne sheets to cover the bottom of the dish. Spread a 2 cm layer of ricotta pesto over the lasagne sheet. Sprinkle a 4-5 cm layer of sauce. Sprinkle about 2 cm of mozzarella cheese. Repeat until there is no more space. Finish by covering with a lasagne sheet.
  9. Cover with aluminium foil. The lasagne can either be refrigerated overnight or cooked immediately. Cook at 180C for 35 minutes. Remove the foil then cook for a further 10 minutes. If it has been refrigerated overnight, at a further 10 minutes to the initial cooking time.

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