Carbs, Lasagne and a touch of Pineapple **GIVEAWAY ENDED**

Congratulations Antonietta! You are the winner of a Leggo’s Hamper! Stay tuned for MANY more giveaways from School of Mum

I’m just going to start with a blunt statement. I am so over ‘carbs’ being a dirty word. They are my favourite thing! Pasta, bread, potatoes. How can all that lovely, filling, wholesome stuff be so horribly bad for you? I mean really. Also, I’m in my 2nd trimester of pregnancy, so they are TRIPLE as awesome to me right now.

Now I know, some people need to limit their carbohydrates for weight/health reasons etc. I’m not shooting that down…but for those that CAN embrace carbs right now for whatever reason…

I was given a range of Leggo’s sauces and bits and extras to try, and it is safe to say, that I was in pregnancy-carb heaven!

The pesto did not last long at all. I ended up using the Basil Pesto in a lot of pasta sauces to give them an extra kick! The Sundried Tomato Pesto went far too well with crackers and vintage cheese. That disappeared almost immediately.

I used the Leggo’s Vine Ripe sauce to make one of my husband and toddler’s favourite dishes. A classic lasagne. What are the good points of lasagne you ask?

* It is filling

* There’s always leftovers

* It’s easy to make

* You can hide so many veggies in there!

* It tastes DELICIOUS

One day, many years ago, I was making a lasagne for my housemate and myself. “Have you ever put pineapple in it?” She said. Apparently, this is how her Dad made it. I was a bit suspicious.  I even thought about making a ‘half n half’ lasagne. But since doing it, I’ve never looked back. My husband gets disappointed when I leave the pineapple out now. So if you’ve never made it with pineapple before, give it a shot using the recipe below. You won’t regret it!


Carbo-riffic Lasagne with Pineapple
Author: School of Mum
Prep time:
Cook time:
Total time:
Serves: 4 with leftovers!
A beautiful, juicy lasagne with hidden veggies and the hidden gem – pineapple!
  • <b> Sauce </b>
  • 700g regular beef mince
  • 1 brown onion
  • 1 diced carrot
  • 200g sliced mushrooms
  • Any other veggies you would like to add!
  • 575g Leggo’s Vine Ripe Pasta Sauce (Tomato and Basil)
  • <b> Béchamel </b>
  • 3 tablespoons butter or margarine
  • 2 cups of flour
  • 3-4 cups of milk
  • pinch of nutmeg
  • pinch of salt
  • <b> For layering </b>
  • 375g fresh lasagne Sheets
  • 225g pineapple pieces (can or fresh)
  • Grated cheese (up to you on the amount!)
  1. <b> How to make the sauce </b>
  2. Heat olive oil in a large pan then add onion and mince meat.
  3. When mince meat is browned, add vegetables and mix together.
  4. Pour in pasta sauce. Lower the heat and leave to simmer for 30 minutes. I like to add water now and then if it thickens too much, to ensure there is plenty of sauce when it is ready.
  5. <b> How to make the béchamel </b>
  6. Melt butter in a medium-sized saucepan
  7. Add flour and keep stirring with a metal spoon until it is slightly browned and crumbly
  8. Add milk and whisk with a fork over low heat. Make sure the milk doesn’t burn at the bottom of the saucepan
  9. If it isn’t thickening, add a tablespoon of flour at a time until thick. Try not to add to much flour or you will end up with a very ‘floury taste’
  10. Add pinch of nutmeg and salt and stir when béchamel is at a thick consistency
  11. <b> How to put it all together </b>
  12. Using a lasagne dish, place lasagne sheets down followed by a few scoops of your sauce. Ensure the lasagne sheets are ‘wet’ with the sauce all over! Add some pineapple on top before adding your next layer of lasagne sheets.
  13. Continue the process until you are 3/4 of the way up your lasagne dish. Then add one final layer of lasagne sheet, followed by the béchamel sauce.
  14. Top generously with grated cheese and place in the oven at 220 degrees.
  15. Cook until cheese is nicely melted and browning (usually about 25 minutes)
  16. Serve with garlic bread and salad.



In celebration of Leggo’s Loves Italian app, School of Mum and Leggo’s are offering a $100 Leggo’s hamper to giveaway!

Simply COMMENT below, stating what your favourite Carb-o-riffic recipe is, to win. To be inspired by Leggo’s range of products when entering, check out their website here.

Remember, the most interesting or creative answers will be chosen! This is a competition based on skill.

Make sure you put an email address down that I can contact you on if you win!

Terms and Conditions

Only Australian residents are eligible.

One entry per prize.

Entries close at midnight on 25th November 2013 and winners will be chosen within 3 days.

Winners will be contacted by email and announced on the blog and Facebook.

Delivery of prize to the winner is the responsibility of the PR company or brand and not School of Mum.

11 thoughts on “Carbs, Lasagne and a touch of Pineapple **GIVEAWAY ENDED**

  • A Creamy Mozzerella Ricotta And Beef Lasagne will be for me, rich in carb’s and so deliciously, oozy cheese and fresh pasta sheets, great fare to all to eat

  • Mine has to Macaroni Cheese with Spinach and Bacon it so Creamy, Naughty and I can pretend its good for me because it has Spinach in it.

  • my oldest wasn’t keen on trying new veges so it was definitely spaghetti bog as a favourite. i used to chop up veges really fine, heaps of cheese and sauce and guess what – she gobbled it down. works with the grandkids too! My hubby absolutely loves my pasta bake tho with a cheesy, creamy sauce and crushed cornflakes and cheese on top…

  • Spinach and ricotta cannelloni, I love stuffing the little tubes and they always looks delicious when served up on a plate!

  • I too am pregnant and can eat lasagne and garlic bread for breakfast, lunch and dinner. But I’m not too skilled on the lasagne making front. So the Leggos spinach, cheese pasta bake is a real life saver for me. So quick and easy to use when your feeling tired and uses minimal ingredients when your low on pantry staples.

  • Vegetable lasagne is a taste treat full of goodies and besides being easy to make is packed full of ingredients grown in our very own garden

  • This lasagne looks great, my pineapple-hating husband won’t agree, I don’t care what he says, that leaves more for me!

  • Yummy!!! This Carbo-riffic Lasagne with Pineapple looks divine and would make my family shine. With hidden veges it looks a real treat for us all to eat!

  • I saw Lindy Milan make an asparagus pasta sauce on tele. one day. It was really easy, but I didn’t really believe it would work,it looked so quick and easy though just had to give it a try. Well WOW, it’s now a firm family favourite, and we wait for the Australian fresh asparagus season to come around every year, and have it at least once a week. From start to finish takes about 15 to 20 minutes,the family love it, includes some ham and baby spinach, just yum.

  • We love a home made gnocchi with amazing garden veggies- from our own back yard. Even better with a pasta sauce made from my dads tomatoes and basil, we oven roast first to lock in the flavor and aroma. The we serve it up with crust bread – fit for any king or queen. A fantastic glass of Tassie Sav Blanc makes the night sing along.

  • A creamy potato bake with corn kernels and Leggo’s Pasta Bake-Creamy Sundried Tomato. Mmm! Makes me feel warm, full and happy just thinking about it.

    For something no-effort and high-carb, my family can’t go past a hot chip baguette!

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