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Beef Lasagne - 387cal p/s

S: 18st10lb C: 15st8lb G: 14st0lb BMI: 35.2 Loss: 3st2lb(16.79%)
Serves: 6
Cooking Time: 60 mins
Preparation Time: 30 mins
Fat per serving: 7.5g
Calories per serving: 387 kcal
Suitable for vegetarians: No
Contains nuts: No
Suitable for freezing: Yes


2 large red onions, finely diced
2 garlic cloves, crushed
350g extra lean minced beef
1 x 400g can chopped tomatoes
1 x 500g jar tomato passata
2 tsp dried mixed Italian herbs
1 tsp vegetable stock powder
225g (no pre-cook) lasagne sheets
For the Topping:
600ml (1 pint) skimmed milk
2 tsp English mustard powder
1-2 tbsp cornflour
30g Rosemary Conley Mature Cheese, grated
Salt and freshly ground black pepper


1. Preheat the oven to 180C, 350F, Gas Mark 4. Preheat a large non-stick frying pan.
2. Dry-fry the onion and garlic in the frying pan until soft. Stir in the mince and cook until browned. Add the remaining ingredients, except the lasagne sheets, and simmer gently for 20 minutes while you make the topping.
3. To make the topping, heat the milk in a saucepan with the mustard powder. Dilute the cornflour with a little cold milk and whisk into the hot milk. Season with salt and black pepper.
4, Spoon a thin layer of the beef sauce into an oven-proof dish. Cover with a layer of lasagne sheets (don't overlap the sheets as they will expand during cooking). Continue layering the sauce and pasta.
5. Finally, cover with the white sauce and sprinkle with cheese.
6. Bake in the oven for 35-40 minutes until brown. Serve with a small mixed leaf salad tossed in oil-free dressing.
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