Lean Lasagne


1 person made this

About this recipe: A flavourful meat sauce packed with fresh herbs, layered with fresh pasta and a light cheese sauce, will make this version of lasagne a family favourite.

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Serves: 6 

  • 350g (12 oz) lean minced beef (10% fat)
  • 1 large onion, peeled and finely chopped
  • 1 large clove garlic, peeled and crushed
  • 1 Knorr Beef stock cube
  • 600g canned chopped tomatoes
  • 2-3 tablespoons tomato puree
  • Handful of fresh chopped herbs, such as thyme, sage, oregano and rosemary
  • Good pinch freshly ground pepper
  • 1 glass red wine (125ml)
  • 175g (6 oz) lasagne sheets
  • For the bechamel sauce
  • 425ml (3/4 pint) semi-skimmed milk
  • 1 small onion and carrot
  • 1 bayleaf
  • 2 tablespoons Flora Cuisine
  • 25g (1 oz) flour
  • 40g (1 ½ oz) Parmesan cheese, grated

Prep:25min  ›  Cook:1hr10min  ›  Ready in:1hr35min 

  1. Pre-heat oven to moderate 170°C (fan assisted), 350°F, Gas 4.
  2. Place mince, onion and garlic in a pan and fry, stirring until the beef is browned.
  3. Crumble in the Knorr cube and stir in. Add the tomatoes, tomato puree, herbs, pepper and wine. Bring to the boil and simmer 30 minutes, stirring occasionally.
  4. Meanwhile cook the lasagne in boiling salted water for 10-15 minutes, until just soft. Drain and rinse in cold water.
  5. For the sauce, bring the milk to the boil with the onion, carrot and bayleaf. Take off the heat and leave to infuse for 10-15 minutes. Strain the milk and place back in the pan with the Flora Cuisine and flour. Stirring constantly, bring to the boil and simmer for 2-3 minutes until thickened and smooth.
  6. In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.
  7. Cook in pre-heated oven for 30-40 minutes.

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