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Cook/Prep Time:

60 Minutes


600 Calories


6 Servings


To make the Bolognese

750g 5% beef mince

1 onion, finely chopped

1 pepper, diced

1 carrot, diced or grated if you can’t be bothered (guilty!)

2 tins plum tomatoes

3 cloves of garlic

1 tbsp balsamic vinegar

1 tbsp Worcester sauce

1 beef stock cube

Dried basil and oregano (I don’t measure but it’s probably 0.5tbsp of each maybe a little more)

To make the Bechamel

50g plain flour

50g butter

500ml milk (I used whole as that’s what we get in for the kids)


To Make the Bolognese Fry off onion, garlic, pepper and carrot. I use splashes of water instead of oil just keep topping it up as it dries out

Add mince and break up with spoon, cook until brown

Add everything else, breaking up tomatoes then leave on low-medium for as long as you like it tastes better the longer it’s left. For the Bechamel Melt butter and add in flour. Whisk together and cook off for 2 mins. Slowly add milk stirring each time and bring to the boil, stirring continuously. It takes maybe 3-4 mins. Take off heat when thickened

Assemble with lasagne sheets and top with 100g reduced fat cheddar. I do bolognese, lasagne sheet, bolognese. lasagne sheet, bolognese, lasagne sheet, bechamel and then the cheese. Put in oven on 180 for 30/40 minutes and cheese on top is browned.

I used 240g dried lasagne sheets and that was enough for a big lasagne dish.

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