The ultimate makeover: Lasagne

The ultimate makeover: Lasagne

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(18 ratings)

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Cooking time

Prep: 35 mins - 40 mins Cook: 1 hr, 50 mins

Skill level

Easy

Servings

Serves 6

A lighter version of the family classic that retains its full flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
447
protein
38g
carbs
31g
fat
19g
saturates
9g
fibre
0g
sugar
9g
salt
0.96g

Ingredients

For the meat sauce

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 medium carrots, diced
  • 3 plump garlic cloves, finely chopped
  • 250g lean rump steaks, trimmed of fat, thinly sliced, then very finely chopped
  • 250g lean minced pork
  • 100ml red wine
  • 2 tbsp tomato purée
  • 400g can plum tomatoes
  • tsp ground nutmeg, plus a pinch
  • handful basil leaves, torn

For the layers

  • 300g fresh spinach
  • 1 egg
  • 250g tub ricotta
  • handful flat-leaf parsley, chopped
  • 6 wide sheets (about 175g/6oz) no pre-cook lasagne
  • 125g ball mozzarella, preferably buffalo, roughly chopped
  • 50g parmesan, coarsely grated
  • 200g cherry tomatoes on the vine
  • basil leaves and green salad leaves, to serve

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Method

  1. Make the meat sauce: heat oil in a large sauté pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purée, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add ½ tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.
  2. While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.
  3. Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.
  4. Bake for 35 mins, then remove foil and bake 5-10 mins more. Leave for a few mins, then scatter with basil and serve with salad.

Recipe from Good Food magazine, October 2008

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Comments

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satutatu's picture

I loved this but hubby didn't enjoy the spinach. Hurrah - more for me!! Not sure the extra effort & ingredients are worth it though.... Kept very well in the fridge overnight & warmed up nicely. Oh, and I'll defo keep using the wholegrain lasagne sheets in my go-to recipe!

wubada's picture
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A very nice alternative to the normal heavy lasagne. Shops didn't have any ricotta cheese in, so i swapped for half fat creme fraiche. Served it with warm garlic bread and a big salad. Will do again!

feebee23's picture
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Yummy !! Going to be regular in my house !! :-)

jolaidlaw's picture
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Delicious. Used steak mince and can green lentils. No pork. Rest as per recipe. Making again as requested by family.

jackandstuart's picture

I agree with petit_josephine. This version will never taste as rich and stodgy as a classic lasagne but what a fabulous healthy version it is. We are a big fan of Angela Nilsen's healthy takes on classics and this one didn't let you down. Even my carb loving husband approved! We will definitely have this again.

amiwalsh's picture
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Brilliant recipe, made it the day before and kept it overnight in the fridge, cooked perfectly the next day. Only change I made due to other comments about dryness was cooking the meat sauce for 45 mins

tincrystal's picture
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Made this as an alternative Sunday lunch and it was absolutely gorgeous. Full of flavour and the additional veg such as the spinach and cherry tomato topping was an excellent way of getting more of your five a day.

amandapepper's picture
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I used 250g of minced beef instead of the rump steaks but everything else as the recipe and this was easy to prepared in advance and delicious. This is the only lasagne I will make from now on.

darrenharris7's picture
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Great dish.... Made 2 for a dinner party... One guest went back for thirds... Light and full of flavour... A definite make!!

Lola_balola's picture
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I was very impressed with this dish as a lower calorie alternative to lasagne. In addition to fresh basil I added some dried herbs and plenty of seasoning. I also added some beef stock and an extra tin of toms. Without these additions I think it could've been rather bland and dry. Will definitely cook it again, thank you.

camilla_99's picture
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Delicious! My boyfriend was apprehensive about the spinach, but it went down really well!

mi4ence's picture
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Perfect and much lighter recipe, especially if you go an extra step and put a whole wheat lasagne sheets... :) more tomatoes as well, that somehow kept it really moist and melting!

anniemanequin's picture
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I thought this was great! I'm not that fond of lasagne with Bechamel, so I thought I'd try this one without.
I (accidentally) made a slight modification and put the sauce directly ontop of the ricotta mix but it worked fine! I'm sure it would be nice the way it says in the recipe though.

jburton's picture

I was wondering, could this be preprepared up to the putting it in the oven stage earlier in the day, and just popping it in the oven when ready.

debiii's picture

I have been forbidden to make this again. The ricotta cheese layer was disgusting and the meat sauce whilst ok was nothing special. Back to Delia I think.

josephina86's picture
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To be honest, yes, it's not as moist/rich as a normal lasagne. But a normal lasagne is full of cheese and milk, so you have to be ready to compromise!

For what's in it, it's pretty damn delicious. If you make sure the meat sauce retains lots of juice (I put extra red wine in, and also some sun dried tomatoes) it stays moist and has loads of flavour. I must admit I used just lean steak mince, no pork. All in all though, it's tasty, very filling, and would definitely make again.

czaloga's picture

This was good! I used 500g beef but did add some chopped bacon and mushrooms. Did it for a dinner party and everyone enjoyed it. Will make again - it is lighter than my other lasagne so this one will now be my lasagne of choice!

mabunting's picture

all of the above comments were interesting and have made me want to try this recipe for myself.

carolinewild's picture
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My family have always said that my mum makes the best lasagne in the world! That was until they tasted mine! I now have to make it at least once a week! They had no idea that this was a lower fat alternative. I add oregano and mixed herbs and plenty of pepper! This is a very tasty dish and the tomatoes on top finish the dish off nicely!

happycook85's picture
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it didnt work for me and my tastes thats all,

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