Nourishing Postpartum Lasagnes

Here’s a nutrient packed and easy-to-follow Postpartum Lasagna Recipe that makes THREE hearty lasagnas—perfect for prepping ahead to nourish new mums with protein, collagen, veggies, and comfort during recovery.

This lasagna is nutrient-dense, freezer-friendly, and comforting. It’s packed with iron-rich meats, healing bone broth, calcium from cheese and milk, and a rainbow of vegetables to support recovery and lactation.

Ingredients:

Vegetables

* 2 onions, chopped
* 3 carrots, chopped
* 1 zucchini, chopped
* 3 celery sticks, chopped
* 2 Portobello mushrooms, chopped
* 2 large handfuls of spinach
* *Optional: 1–2 cloves garlic (omit if baby is sensitive)*
* *Optional: Add any other veg like capsicum 

Meat

* 500g minced beef
* 500g minced pork

Pantry

* 2 jars of passata
* 800g tin crushed tomatoes
* 2 tbsp tomato paste
* 2 cups bone broth
* Dash of olive oil or rice bran oil

Herbs & Seasoning

* 4 bay leaves
* Dried or fresh basil, thyme, oregano (to taste)
* Salt & pepper

Pasta

* 2 packs fresh lasagna sheets (egg-based for extra protein)

Cheese Layer

* 300g mozzarella ball, sliced or shredded
* 375g ricotta
* Grated parmesan (to taste)

Béchamel (White Sauce)

* 50g butter
* ½ cup plain flour
* 500ml milk
* Salt & pepper
* *Optional: garlic powder for extra flavour*

Method

1. Preheat the oven to 160°C
2. Make the Meat & Veggie Sauce

1. In a large pan, heat oil over medium heat.
2. Add chopped onion, carrot, celery, zucchini, mushrooms. Cook for about 10 minutes until softened.
3. Add minced beef and pork. Cook until browned and well broken up.
4. Stir in passata, crushed tomatoes, tomato paste, bone broth, bay leaves, herbs, salt and pepper.
5. Simmer uncovered on low heat for 30 minutes, stirring occasionally, until thickened and reduced.
6. In the final 5 minutes, stir in spinach to wilt.

2. Make the Béchamel (White Sauce)

1. In a separate saucepan, melt butter over medium-low heat.
2. Whisk in flour to form a paste (this is called a roux). Cook for 1–2 minutes to remove the raw flour taste.
3. Gradually add milk, whisking constantly to avoid lumps.
4. Continue to stir until thickened and smooth—about 5–7 minutes.
5. Season with salt, pepper, and optional garlic powder. Set aside.

2. Assemble the Lasagnas

Use 3 medium-sized aluminium trays for easy storage and cleanup.

Layer in this order:

1. Thin layer of meat sauce
2. Lasagna sheet
3. Spoonfuls of béchamel
4. Dollops of ricotta (it melts and spreads easily)
5. Sprinkle of parmesan
6. Repeat with meat sauce → pasta → béchamel → ricotta → parmesan
7. Finish with pasta, then top with remaining béchamel, mozzarella slices, and parmesan.

4. Bake

1. Cover each tray with foil.
2. Bake at 160°C (320°F) for 30 minutes.
3. Remove foil and bake for an additional 15–20 minutes, until golden and bubbling.

5. Cool & Freeze

* Let lasagnas cool completely.
* Cover tightly with foil or a lid.
* Label and freeze.
* To reheat, thaw in the fridge overnight and bake covered at 160°C for 25–30 minutes until warmed through.

Tips for Postpartum Mamas

* Pair with a simple salad or steamed greens.
* Eat one now, freeze two for later.
* Consider portioning into single-serve trays if space is tight or meals are just for one.