Beef Lasagne

This beef lasagne is high in protein and lower in calories than it's full fat alternative!
This tastes like such a treat but can be easily fit into your calories!

Nutrition Facts

Servings 2


Amount Per Serving
Calories 552
% Daily Value *
Total Fat 16.5g26%
Total Carbohydrate 66.4g23%
Dietary Fiber 6.5g26%
Protein 37.6g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields2 ServingsCategoryDinner

For The Pasta
 100 g plain flour
 1 medium egg
For The Beef & Tomato Sauce
 100 g lean beef mince
 300 g chopped tomatoes
 1 beef stock cube
 1 tsp oregano
 1 tsp basil
 3 garlic cloves - minced
 1 tsp black pepper
 0.50 tsp salt
 1 onion - finely chopped
 200 g mushrooms - finely chopped
For The Cheese Sauce
 30 g low fat butter/spread
 15 g plain flour
 1 tsp garlic powder
 200 ml skimmed milk
 20 g low fat grated cheddar
To Top
 20 g low fat grated cheddar

For The Pasta
1

Placing the flour into a large bowl and create a well in the centre.

Crack the egg into the well and begin to gently whisk it, slowly incorporating the flour as you go.

Once the dough has come together, remove from the bowl and place onto a clean dry surface.

Need the dough until smooth (approximately 10 minutes), then wrap in clingfilm and set aside for 30 minutes to rest.

For The Beef & Tomato Sauce
2

Heat a non-stick pan over a medium heat and add the mince. Once the mince has browned slightly, add in the mushrooms and onions and cook down.

In a blender, add the tomatoes an seasoning and blend until smooth.

Add the tomato sauce to the mince and vegetables, along with 200 mls of water.
Mix well and reduce the heat to a simmer for 15 minutes or until the sauce has thickened.

For The Cheese Sauce
3

In a pot, melt the butter and whisk in the flour and garlic powder. This will form your roux. Continue to mix for 1 minute and then add in the 200 mls of milk, continuously whisking to remove any lumps.

Once the sauce is smooth and slightly thickened, add in the cheese and mix until melted.

4

Once the dough has rested for 30 minutes, it's time to roll it out.

Place the dough on a dry, slightly floured surface and begin to roll it into a rectangle.

This process can be time-consuming but you keep rolling and rotating until the dough is thin enough that you can almost see through it (technical, I know!).

Once this has been achieved, cut the dough into rectangles and set aside.

To Layer
5

Smooth a spoonful of the tomato sauce onto the bottom of your dish.
I used a small casserole dish (4cm x 13cm x 9cm)

Then add a layer of pasta sheets, followed by a layer of the tomato sauce mixture.

Then add a layer of pasta sheets, followed by a layer of the cheese sauce.

Continue with this order until you have filled your dish, ending with a cheese layer on top.

6

Preheat the oven to 175C.

Once heated, place the lasagne into the centre and bake for 35 minutes.

After the 35 minutes, remove from the oven and top with the grated cheese.

Return to the oven and bake until the cheese and melted and is slightly crispy.

Serve with a side salad and enjoy!

Ingredients

For The Pasta
 100 g plain flour
 1 medium egg
For The Beef & Tomato Sauce
 100 g lean beef mince
 300 g chopped tomatoes
 1 beef stock cube
 1 tsp oregano
 1 tsp basil
 3 garlic cloves - minced
 1 tsp black pepper
 0.50 tsp salt
 1 onion - finely chopped
 200 g mushrooms - finely chopped
For The Cheese Sauce
 30 g low fat butter/spread
 15 g plain flour
 1 tsp garlic powder
 200 ml skimmed milk
 20 g low fat grated cheddar
To Top
 20 g low fat grated cheddar

Directions

For The Pasta
1

Placing the flour into a large bowl and create a well in the centre.

Crack the egg into the well and begin to gently whisk it, slowly incorporating the flour as you go.

Once the dough has come together, remove from the bowl and place onto a clean dry surface.

Need the dough until smooth (approximately 10 minutes), then wrap in clingfilm and set aside for 30 minutes to rest.

For The Beef & Tomato Sauce
2

Heat a non-stick pan over a medium heat and add the mince. Once the mince has browned slightly, add in the mushrooms and onions and cook down.

In a blender, add the tomatoes an seasoning and blend until smooth.

Add the tomato sauce to the mince and vegetables, along with 200 mls of water.
Mix well and reduce the heat to a simmer for 15 minutes or until the sauce has thickened.

For The Cheese Sauce
3

In a pot, melt the butter and whisk in the flour and garlic powder. This will form your roux. Continue to mix for 1 minute and then add in the 200 mls of milk, continuously whisking to remove any lumps.

Once the sauce is smooth and slightly thickened, add in the cheese and mix until melted.

4

Once the dough has rested for 30 minutes, it's time to roll it out.

Place the dough on a dry, slightly floured surface and begin to roll it into a rectangle.

This process can be time-consuming but you keep rolling and rotating until the dough is thin enough that you can almost see through it (technical, I know!).

Once this has been achieved, cut the dough into rectangles and set aside.

To Layer
5

Smooth a spoonful of the tomato sauce onto the bottom of your dish.
I used a small casserole dish (4cm x 13cm x 9cm)

Then add a layer of pasta sheets, followed by a layer of the tomato sauce mixture.

Then add a layer of pasta sheets, followed by a layer of the cheese sauce.

Continue with this order until you have filled your dish, ending with a cheese layer on top.

6

Preheat the oven to 175C.

Once heated, place the lasagne into the centre and bake for 35 minutes.

After the 35 minutes, remove from the oven and top with the grated cheese.

Return to the oven and bake until the cheese and melted and is slightly crispy.

Serve with a side salad and enjoy!

Beef Lasagne

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