This beef mince and pumpkin protein dinner bake ticks all the nutritious and delicious boxes for a midweek dinner. Comforting, hearty, and packed with protein, it’s a lighter, brighter take on classic lasagne — without sacrificing flavour. Even better, it can easily be made gluten free by using gluten-free lasagne sheets.
Perfect for family dinners, meal prep, or cosy nights in, this bake delivers all the satisfaction of a traditional lasagne with a healthier twist.
What I Love About This Beef Mince and Pumpkin Protein Dinner Bake
For anyone who loves lasagne (and let’s be honest — who doesn’t?), this recipe is a feel-good, lower-calorie spin on a classic family favourite.
The rich tomato, lentil and beef bolognese is perfectly balanced by the natural sweetness of roasted pumpkin and the creaminess of a better-for-you cheese sauce made with cottage cheese.
The pumpkin adds moisture, ensuring the bake stays luscious and never dries out, while lentils boost fibre and plant protein — making it ideal even for those who like to reduce their meat intake without compromising on flavour.
Tip – Cooking Ahead & Storage
This bake keeps beautifully. Store leftovers in an airtight container in the fridge for up to 3 days, or slice and freeze for up to 1 month for easy future meals.
Key Ingredients in This Beef & Pumpkin Protein Bake
- Butternut pumpkin – Roasted slices reduce overall calories while boosting fibre, potassium and antioxidants like beta-carotene.
- Extra-lean beef mince – High in protein, iron and zinc, while keeping saturated fat low.
- Brown lentils – Add plant protein, fibre and a subtle nuttiness to the bolognese.
- Tomato paste & passata – Deliver deep, rich umami flavour (choose low-sodium passata where possible).
- Cottage cheese – A high-protein, low-fat base for the creamy cheese sauce.
- Nutritional yeast – Adds savoury depth while boosting B-vitamins and overall nutrition.
- Fresh lasagne sheets – Soft, easy to layer and perfect for this bake (gluten-free sheets work too).
- Baby spinach – Adds colour, nutrients and freshness to every layer.
Ingredients
Serves: 6
Lasagne
- 750g butternut pumpkin, peeled, deseeded, thinly sliced
- Olive oil spray
- 2 tsp extra-virgin olive oil
- 1 large brown onion, finely chopped
- 1 large carrot, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 500g extra-lean beef mince
- 2 tbsp no-added-salt tomato paste
- 700g passata
- 400g can no-added-salt brown lentils, rinsed, drained
- 2 fresh lasagne sheets
- 60g baby spinach
- 40g finely grated vintage cheddar
- Extra baby spinach, to serve
Cheese Sauce
- 350g cottage cheese
- 1 egg
- 1 tbsp nutritional yeast
Method
Step 1
Preheat oven to 200°C / 180°C fan forced. Line a large baking tray with baking paper.
Step 2
Arrange pumpkin on tray, lightly spray with oil and roast for 20 minutes or until just tender.
Step 3
Heat olive oil in a large saucepan over medium heat. Add onion and carrot and cook for 5 minutes until softened. Add garlic and oregano and cook for another 2–3 minutes until fragrant.
Step 4
Add beef mince and cook, breaking up lumps, for 5 minutes until browned. Stir in tomato paste and cook for 2 minutes. Add 2 cups passata, bring to the boil, then reduce heat and simmer for 10 minutes. Add lentils and simmer for another 10 minutes until thickened.
Step 5
Blend cottage cheese, egg and nutritional yeast until smooth. Season to taste.
Step 6
Lightly spray a 2L baking dish. Spread ½ cup beef mixture on the base, top with one lasagne sheet, then half the remaining beef mixture. Layer pumpkin slices, cheese sauce and spinach. Repeat with remaining beef and lasagne sheet. Spread remaining passata over the top and sprinkle with cheddar.
Step 7
Bake for 30–35 minutes until golden and bubbling. Rest for 10 minutes before serving.
Step 8
Serve topped with extra baby spinach.
Nutrition (Per Serving)
- Energy: 1649 kJ (394 cal)
- Protein: 34.7g
- Total Fat: 13.5g
- Saturated Fat: 4.8g
- Carbohydrates: 33.4g
- Sugars: 6.2g
- Sodium: 355mg
- Health Score: 9.3 (High)