Go Back
+ servings
Print Recipe

Beef Lasagne

Prep Time45 mins
Cook Time45 mins
Course: Evening Meal
Cuisine: Italian
Keyword: Minced Beef, Pasta
Servings: 4 People
Calories: 502kcal


  • 400 g extra lean minced beef less than 10% fat
  • 1 tablespoon vegetable oil
  • 1 large onion finely chopped
  • 2 celery sticks finely diced
  • 2 peppers deseeded and finely chopped
  • 3 garlic cloves finely chopped
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 3 tablespoons tomato purée
  • 2 x 400g cans chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves
  • Freshly ground black pepper
  • 9 sheets 'no pre-cook' lasagne sheets
  • 568 ml semi-skimmed milk 1 pint
  • 4 tablespoons of corn flour
  • Tiny pinch paprika
  • 80 g extra mature cheddar cheese grated
  • 20 g parmesan cheese grated


  • Prepare all of the vegetable.
  • Preheat the oven to 180C/350F/Gas 4
  • Add the mince to a large non-stick pan and cook on a medium heat until brown all over.
  • When cooked, transfer to a sieve that is placed over a large plate to drain off the fat. Press the mince firmly with a wooden spoon to drain as much of the fat off as possible. Place to one side.
  • Wipe out the pan with clean kitchen towel and return to the hob.
  • Heat the oil on a medium heat then cook the onion, celery, peppers and garlic for around 15 minutes. Stir occasionally until the vegetables are softened and lightly coloured.
  • Return the mince to the pan. Add the thyme, parsley, oregano, tomato purée and cook for a further 5 minutes.
  • Add the chopped tomatoes, balsamic vinegar and bay leaves, then bring to the boil.
  • Reduce the heat and simmer for at least 30 minutes. Season with freshly ground pepper, to own taste preference.
  • Remove the bay leaves from the mince mixture.
  • To make the white sauce; mix the cornflour with 2 tablespoons of the milk in a cup. Add an extra clove of chopped garlic if desired.
  • Add the remainder of the milk and cornflour mixture to a saucepan and heat on a medium heat until the sauce is thick, stirring frequently. It is important to make sure the sauce does not boil over.
  • Place a layer of meat mixture in the lasagne dish (approximately 35cm x 16 cm), just enough to completely cover the bottom. Then place a layer of lasagne sheets on top of the mince mixture, then cover the lasagne sheets with a thin layer of white sauce. Repeat this layering process of mince, lasagne sheets, and white sauce twice more.
  • Mix the cheddar cheese and parmesan together then finish the dish by sprinkling the cheese all over the top.
  • Transfer to the oven and bake for about 45 minutes to 1 hour, until the top is golden-brown and bubbling and the pasta cooked through.
  • To serve, cut out squares of the lasagne and place onto plates. Serve with a large mixed salad. Feel free to add a couple of tablespoon of your favourite low-fat dressing to your salad.


Calories: 502kcal