Low-fat Lasagne

Low-fat Lasagne

Homemade lasagne with lots of goodness in the meat sauce.


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 °.


Largely Chopped yellow onion (Approximately 100g)
Carrots In Very Small Cubes
Celery Stems In Very Small Cubes (Approximately 100g)
Tomato paste
70 g
Chopped tomatoes
400 g
Chicken stock
200 g
Beef mince (About 12% Fat)
400 g
Dried oregano
1 tbsp
Coarse salt
Freshly peppers
Dried Whole Wheat lasagne sheets
Bechamel Sauce
10 g
Wheat flour
2½ tbsp
Skimmed milk
500 ml
Coarse salt
Freshly peppers
Fine nutmeg
40 g
Grated cheese
1 tbsp
Dried oregano
1 tsp