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+ servings


  • Prep Time
    20 MINS
  • Cook Time
    30 MINS
  • KCals 466
  • Carbs 15G
  • WW Points:
  • 9 Green
  • 8 Blue
  • 8 Purple
6 Servings


For the meat sauce

  • 400 g extra lean 5% fat beef mince
  • 1 carrot peeled and chopped
  • 1 stick celery chopped
  • 1 onion diced
  • 4 large mushrooms sliced
  • 1 courgette diced
  • 1 red pepper deseeded and diced
  • 1 green pepper deseeded and diced
  • 70 g tomato puree
  • 1 tin chopped tomatoes or we used Cirio Pomodorini Cherry Tomatoes
  • 2 Oxo Cubes
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Italian mixed herbs
  • 2 cloves garlic chopped

For the white sauce

  • 500 g fat free natural yogurt
  • 1/2 tsp mustard powder
  • 120 g low fat cheddar grated
  • 2 eggs
  • 6 lasagne sheets


To make the meat sauce

  1. Heat a pan and spray with low calorie cooking spray. Add the onion, celery, carrots and garlic to the pan and cook for a few minutes, until they start to soften.
  2. Add the mince, and cook until it starts to brown.
  3. Add the herbs, and Worcestershire sauce, continue to cook for a few more minutes.
  4. Add courgette and peppers and give the mixture a stir .
  5. Add mushrooms and fry for about 5 minutes.
  6. Stir in the tomato puree, Oxo cubes and tinned tomatoes. Add 200ml water and stir well.

  7. Put the lid on the pan and simmer for 20-30 minutes.

  8. Adjust seasoning if necessary.

  9. Spread a layer of the mince mixture on the bottom of a decent sized oven proof dish, then add a layer of lasagne sheets, then repeat until you reach the top of the dish, ending with a layer of lasagne sheets. Make sure you leave enough room for the sauce.

To make the white sauce

  1. Mix the yogurt, eggs, mustard powder and salt to taste. Beat well to make sure it's mixed smooth.

  2. Pour this sauce over the top of the lasagne sheets, then sprinkle with the grated cheese.
  3. Cook in the oven for 25-30 minutes, on 190-200°C.

  4. Remove from the oven and allow to rest for 5-10 minutes, so it is easier to portion.