• 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 500 g beef lean steak mince
  • 1 tsp ground cinnamon
  • 390 g chopped tomatoes with basil and oregano
  • 1 tsp Worcestershire sauce
  • 15.5 g fresh coriander, chopped
  • 2 tbsp tomato purée
  • 50 ml red wine, or beef stock
  • 250 g fresh egg lasagne sheets
  • 2 courgettes, sliced into ribbons with a peeler
  • 400 g white sauce for lasagne
  • 50 g mature cheddar, grated
  • 100 g Italian style salad, to serve


  1. 1

    Heat the oil in a frying pan and sauté the onion and garlic for 1 minute. Add the mince and cook for 10 minutes, until brown; add the cinnamon for the final 2 minutes.

  2. 2

    Stir in the tomatoes, Worcestershire sauce, coriander, tomato purée and wine (or beef stock). Simmer for 15-20 minutes, until reduced to a thick, glossy sauce.

  3. 3

    Preheat the oven to 200ºC, fan 180ºC, gas 6. In a large baking dish, spoon a layer of the mince sauce, topped with a layer of lasagne sheets, followed by a layer of courgette and the white sauce. Repeat, finishing with a layer of courgette ribbons and a thin layer of white sauce. Sprinkle with the grated cheddar and bake for 20-25 minutes. Serve with the salad.

Nutritional Details

Each serving provides
  • Energy 1357kj 324kcal 16%
  • Fat 16.8g 24%
  • Saturates 6.6g 33%
  • Sugars 6.3g 7%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

17.5g carbohydrate 3.2g fibre 23.0g protein

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