• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 1 celery stick, diced
  • 500g pack 5% fat beef mince
  • 1 tbsp tomato purée
  • 2 x 390g cartons chopped tomatoes
  • 350ml skimmed milk
  • 1 tbsp cornflour
  • 250g lighter soft cheese
  • 75g lighter mature Cheddar, grated
  • 9 fresh egg lasagne sheets


  1. 1

    Heat the oil in a large pan and fry the onion, carrot and celery for 8-10 minutes, until golden and tender. Season, add the mince and cook for a further 5-6 minutes until browned all over.

  2. 2

    Stir in the tomato purée and chopped tomatoes. Rinse the tomato cartons out with a good splash of water and add this to the pan. Bring to the boil then simmer for 10-12 minutes until the sauce has thickened slightly.

  3. 3

    Meanwhile, mix 2 tbsp of the milk with the cornflour into a paste. Pour the remaining milk into a pan, season and bring to a gentle simmer. Stir in the cornflour paste and soft cheese. Cook for 2-3 minutes, stirring frequently, until thickened, then stir in the cheese – reserving a little for the top of the lasagne.

  4. 4

    To assemble, spread a third of the meat sauce over the base of an 18cm baking dish. Top with 3 of the lasagne sheets, then a third of the white sauce. Continue with the rest of the ingredients, before sprinkling over the reserved cheese.

  5. 5

    Bake in a preheated oven at 200°C/fan 180°C/gas mark 6 for 35-40 minutes, until golden and bubbling.

    *When compared to our standard lasagne recipe, this recipe has more than 30% less calories.

Nutritional Details

Each serving provides
  • Energy 1650kj 394kcal 20%
  • Fat 13.4g 19%
  • Saturates 6.3g 32%
  • Sugars 11.9g 13%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 645kj/154kcal

Each serving provides

32.7g carbohydrate 3.4g fibre 34.0g protein

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