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Low-fat Lasagne

Homemade lasagne with lots of goodness in the meat sauce.

  • 6 servings


  • 1 Largely Chopped Yellow Onion (Approximately 100g)
  • 4 Carrots In Very Small Cubes
  • 2 Celery Stems In Very Small Cubes (Approximately 100g)
  • 70 g Tomato Paste
  • 400 g Chopped Tomatoes
  • 200 g Chicken Stock
  • 400 g Beef Mince (About 12% Fat)
  • 1 tbsp Dried Oregano
  • Coarse Salt
  • Freshly Ground Pepper
  • 12 Dried Whole Wheat Lasagne Sheets

Bechamel Sauce

  • 10 g Butter
  • 2½ tbsp Wheat Flour
  • 500 ml Skimmed Milk
  • tsp Coarse Salt
  • Freshly Ground Pepper
  • Fine Nutmeg


  • 40 g Mozzarella
  • 1 tbsp Grated Cheese
  • 1 tsp Dried Oregano


Step 1

Mix onions, carrots, celery, chopped tomatoes, stock and tomato paste together. Add the meat and stir until it is crumbled.

Step 2

Season with oregano, salt and pepper. Cook the sauce for approximately ½ hour without a lid.

Step 3

Melt the butter in the bechamel sauce in a pan. Stir in the flour. Add milk a little at a time while whisking. Cook the sauce for approximately 2 minutes - gently stirring. Season with salt, pepper and nutmeg.

Step 4

Layer the meat sauce, bechamel sauce and lasagne sheets in a greased lasagne dish or any ovenproof dish. Sprinkle with grated cheese and oregano.

Step 5

Bake the lasagne in the middle of the oven for ½ hour at 200 °.