alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Beef, lentil, cauliflower & ricotta lasagne

Beef, lentil, cauliflower & ricotta lasagne

A healthy recipe for lasagne that is easy, delicious and has all your veggie bases covered.

As promised, here is the recipe for my beef lasagne featuring lentils and a luxuriously creamy cauliflower and ricotta bechamel. Most of us struggle to meet our recommended 5-6 serves of vegetables a day, so why not try and incorporate vegetables into all our meals? Especially meaty meals like lasagne.

You can also easily make this a full vegetarian lasagne by swapping the beef with extra lentils.

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Beef, lentil, cauliflower & ricotta lasagne

Serves 6


  • 1 tbs unsalted butter
  • 1.5 tbs olive oil
  • 3 cloves garlic, diced
  • 1 brown onion, diced
  • 3 sprigs oregano/1 tbs dried oregano
  • 600g lean beef mince
  • ½ cup red wine
  • ½ cup beef stock
  • 2 x 400ml tinned tomatoes or 800ml pasata
  • 1 x 200g tin du puy lentils
  • salt & pepper

Cauliflower & Ricotta Bechamel

  • 1 medium head cauliflower
  • 400g ricotta
  • ¼ cup parmesan
  • 2 tbs olive oil
  • ¼ cup milk
  • Salt & pepper


  • 8-10 fresh lasagne sheets
  • fresh oregano or basil
  • 1-2 tbs parmesan
  • Green salad, on the side


1. In a heavy based saucepan add the butter and olive oil and bring to medium heat. Add the garlic, onion and herbs, Cook, stirring until softened.

2. Add the beef mince and cook until browned. Pour in the red wine and bring to high heat. Once the red wine has reduced add the beef stock and tomatoes. Bring to boil before simmering with the lid on for about 30 minutes. Add the lentils and stir through. Remove from the heat.

3. While the beef is coking, steam the cauliflower until just softened. Combine the cauliflower, ricotta, parmasen, milk and olive oil in a blender or food processor. Blitz until completely smooth. Add salt and pepper to taste.

4. Spoon some of the beef mince into a greased oven tray. Place 1-2 of the lasagne sheets on top. Spoon over more of the beef mince to cover the sheets and then do the same with the cauliflower bechemel. Cover with 1-2 lasagne sheets. Continue layering the mixtures and pasta until you have run out of ingredients. Top with fresh herbs and the remaining parmesan.

5. Cover and place in the oven for 40-45 minutes. Remove the cover and cook for a further 5-10 minutes. Rest on the bench for 10 minutes before cutting. Serve with a side of green salad or peas.

beef and lentil lasagne


I hope you like this recipe, let me know if you try it! 

Do you have a special lasagne twist? Tell me about it in the comments below

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