Skinny lasagne

    1 hour 10 min

    Lower on fat than regular lasagne without skimping on taste - even my fussy 6 year old loves this! Probably my fave skinny recipe! Just by substituting a few ingredients you can make a very unhealthy dish far easier on the waistline. This is my very own recipe so please let me know what you think!


    Gloucestershire, England, UK
    9 people made this

    Serves: 6 

    • 1 packet fresh lasagne sheets
    • 100g low fat grated cheese
    • White sauce
    • 75g low fat butter
    • 3 tablespoons plain flour
    • 500ml skimmed milk
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic granules
    • 1 bay leaf
    • salt and black pepper, to taste
    • 50g low fat grated cheese
    • Red sauce
    • 1 tin chopped tomatoes with garlic
    • 4 tablespoons tomato puree
    • 1 1/2 tablespoons red wine
    • 1 teaspoon caster sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic granules
    • 1/2 teaspoon onion granules
    • 1 1/2 tablespoons chopped fresh basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried mixed herbs
    • 200g soya or Quorn® mince

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

      For the white sauce:

    1. First make the white sauce. Melt the butter in a pan. Remove from the heat, add the flour and mix into a paste.
    2. Gradually add 1 1/2 tablespoons of milk at a time to the flour and butter mixture, mixing constantly with a whisk to ensure smoothness. Once you have added 100ml the mixture should be quite smooth so you can now add 50ml at a time making sure you carry on whisking in between.
    3. Add 1/4 teaspoon onion granules, 1/4 teaspoon garlic granules, 1 bay leaf and salt and pepper to taste. Pop back onto the hob and simmer gently for 2 minutes stirring regularly
    4. Add 50g of the cheese and carry on stirring until sauce is hot and cheese is melted. Turn off the heat and set aside. Remember to stir occasionally to avoid lumps and a skin forming. Don’t forget to remove the bay leaf before you use the sauce.
    5. For the red sauce:

    6. In another pan add the chopped tomatoes, tomato puree, red wine, sugar, salt, pepper, garlic granules, onion granules, basil, dried oregano and dried mixed herbs. Stir to combine. Turn on the heat and add the vegetarian mince. Heat until the mince is cooked stirring frequently to avoid burning and sticking, about 10 to 15 minutes.
    7. To assemble:

    8. In your ovenproof dish start with a thin layer of the red sauce.
    9. Top with lasagne sheets (2 per layer were enough for me).
    10. Top the sheets with white sauce.
    11. Carry on building the layers in this manner until you reach the top or run out of mixture. I managed 3 layers. Finish the final layer by sprinkling the rest of the cheese over the top.
    12. Pop in the oven heated to 180 C / Gas 4 and bake for 20to 30 minutes.
    13. Serve hot with plenty of salad!


    If you are a meat eater I have found adding a tablespoon of beef gravy granules (reduced salt of course!) to the red sauce gives it a slightly meatier flavour. Enjoy and let me know what you think :D

    See it on my blog

    See this recipe on my blog

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