This lasagne recipe is an absolute classic! Lovely layers of beef ragù, pasta and a veg-packed sauce make a deliciously satisfying dinner
Beef Lasagne: A Delicious and Healthy Recipe for Your Next Meal!”
- 1 hour 35 minutes
- Serves 4
Ingredients:
- Low-calorie cooking spray
- 500g lean beef mince (5% fat or less)
- 1 large onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 150g closed-cup mushrooms, sliced
- 3 large garlic cloves, crushed
- 227g can chopped tomatoes
- 500g passata
- 4 tbsp tomato purée
- 1 beef stock cube, crumbled
- 2 tbsp Worcestershire sauce
- 1 heaped tsp dried oregano
- Small pack fresh basil, finely chopped
- 12-14 dried lasagne sheets, briefly dipped in cold water
- For the sauce:
- 200g peeled and deseeded butternut squash, roughly chopped
- 200g peeled floury potatoes, roughly chopped
- 1 vegetable stock cube, crumbled
- 120g plain quark
- 1 large egg yolk
- ½ tsp mustard powder
Instructions:
- Spray a large non-stick frying pan with a little low-calorie cooking spray and place over a medium heat.
- Fry the beef for 8-10 minutes or until browned, then drain off any fat and transfer to a plate. Keep warm.
- Add the onion, carrot, celery, mushrooms and 3 tsp water to the pan and cook for 10 minutes, adding a little more water if anything starts to stick.
- Return the beef to the pan and add the garlic, chopped tomatoes, passata, tomato purée, beef stock cube, Worcestershire sauce, oregano, half the basil and 300ml boiling water.
- Bring to a gentle boil and simmer for 10 minutes or until thickened. Season to taste.
- Meanwhile, make the sauce. Put the squash, potatoes, vegetable stock cube and 450ml boiling water in a medium saucepan over a high heat.
- Bring to the boil, cover and simmer for 15 minutes or until tender.
- Remove from the heat and, without draining, add the remaining sauce ingredients.
- Whizz until smooth with a stick blender, add the remaining basil and season to taste.
- Preheat your oven to 200°C/fan 180°C/gas 6 and spray a 30cm x 20cm ovenproof dish with a little low-calorie cooking spray.
- Spoon one-third of the beef mixture into the bottom of the ovenproof dish and cover with lasagne sheets, snapping them to fill any gaps.
- Repeat these layers twice more, finishing with a layer of lasagne sheets that covers the beef completely.
- Pour over the sauce, pushing the sheets into the sauce a little, and bake for 35-40 minutes or until the lasagne is cooked through.
- Delicious served with salad.