For the Bolognese

  • 250g beef mince, 5% fat
  • 2 tsp olive oil - or 2 squirts Frylight spray
  • 1 brown onion - diced
  • 2 carrots - diced
  • 2 sticks of celery - diced
  • 2 thyme sprigs - leaves picked
  • 1 sprig of rosemary - leaves picked
  • 1 red pepper
  • 100g mushrooms - chopped
  • 2 cloves garlic - crushed
  • 1 400g can chopped tomatoes
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato puree
  • 2 x can cannellini beans
  • 400g passata

For the béchamel

  • 500mls milk
  • 1 small onion
  • 1 bay leaf
  • 2 cloves
  • 50g margarine
  • 50g plain flour

To assemble

  • 6 oven ready lasagne sheets
  • 100g reduced fat cheddar
  • 200g mixed leaf salad
  • 10g herbs to garnish - chopped parsley or basil, optional


  1. 1

    Heat a non stick frying pan, and add the mince, and fry over a medium heat, stirring to break up any chunks, for approx 8 mins, until browned all over. Set aside and wipe out the pan

  2. 2

    Reduce the heat and spray with a tsp of oil/1 squirt of fryilght, then add the onion, carrot, celery, and red pepper and cook over a gentle heat, until softened, for about 5 mins

  3. 3

    Add the herbs, mushrooms, garlic and cook for a few more minutes, until the mushrooms are browning

  4. 4

    Add the tomatoes, tomato puree, passata, Worcestershire sauce, and cook for about 15-20 mins, stirring occasionally to ensure it is not catching on the base of the pan

  5. 5

    Add the cannellini beans and gently stir thought to combine

  6. 6

    Pre heat the oven to 200 / 180c fan / Gas 6 

  7. 7

    Whilst the meat sauce is cooking, make the bechamel. Bring a pan of milk to the boil, along with the onion studded with the cloves & bay leaf

  8. 8

    Once boiling, remove from the heat, and leave to infuse for 15 mins. Remove the onion, cloves and bay, discard

  9. 9

    Melt the margarine in a pan, add the flour and stir continuously for a couple of minutes, to form a paste, this forms your roux base.

  10. 10

    Over a medium heat, slowly add the milk to the roux, still stirring continuously until the sauce thickens, approx 5-8 mins

  11. 11

    Spoon the meat and bean base over the bottom of the dish, followed by a layer of Lasagne sheets, breaking them to fit if necessary, then add a layer of your white sauce

  12. 12

    Repeat, with another layer of meat/bean base, more Lasagna sheets and white sauce before finishing with a final layer of lasagne sheets

  13. 13

    Pour over the last of the sauce and sprinkle with the cheddar 

  14. 14

    Bake for 25-30 mins, sat on top of a lined baking tray to catch any spills

  15. 15

    Leave to cool for 10 mins before serving. Serve with the green salad  

Nutritional Details

Each serving provides
  • Energy 2855kj 682kcal 34%
  • Fat 15.0g 21%
  • Saturates 5.7g 29%
  • Sugars 20.0g 22%
  • Salt 0.96g 16%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

87.0g carbohydrate 13.3g fibre 43.8g protein Two of your 5 a day

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