The ultimate makeover: Lasagne

The ultimate makeover: Lasagne

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 - 40 mins

Cook time

Cook 1 hr 50 mins

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.

Per serving

447 kcalories, protein 38g, carbohydrate 31g, fat 19 g, saturated fat 9g, fibre 0g, sugar 9g, salt 0.96 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Lynnes

    25 September 2008

    Lynnes commented on this recipe

    Delicious, the only thing I changed was the Ricotta for half fat creme fraiche.

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  • Binder photo Victoria

    25 September 2008

    Victoria commented on this recipe

    This looks simply fantastic - I can't wait to make it for my family. Let's hope it tastes as good as it looks. :o)

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  • Binder photo Elaine

    28 September 2008

    Elaine rated and commented on this recipe

    4 stars

    Really good and the ricotta sauce option is dead simple, so much quicker than the bechamel I normally make.

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  • Binder photo silloo

    10 October 2008

    silloo commented on this recipe

    This recipe looks great n Im sure it will taste awesome too,. must try it for my family very sooooooooooooon.

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  • Binder photo silloo

    10 October 2008

    silloo commented on this recipe

    This recipe looks great n Im sure it will taste awesome too,. must try it for my family very sooooooooooooon.

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  • Binder photo blulou

    24 November 2008

    blulou rated and commented on this recipe

    3 stars

    This seems like such a great version, unfortunately I found it was a little bland. The rump steak adds nothing to the flavour at quite a high cost, so I think next time I'll use the usual mince steak but use less meat and add more veg to keep the calories down. And I think I'll add the parmesan to the ricotta layer to give that a boost. I will definitely do this again, the topping with the cherry tomatoes and cheese is fantastic and its much lighter overall, I think with a couple of changes this will be the ultimate recipe for me.

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  • Binder photo happycook

    30 January 2009

    happycook rated and commented on this recipe

    1 stars

    I was really looking forward to this but when i made it what a disaster! the ricotta sauce totally dried out (even though i used correct heat timing everything!) the texture was horrible! the meat was dry and bland, no taste, very disappointing, nothing like a lasagne is supposed to taste like.

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  • Binder photo lloyd

    03 February 2009

    lloyd commented on this recipe

    happycook, you should change your name. This recipe works and is lovely!

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  • Binder photo happycook

    17 February 2009

    happycook commented on this recipe

    it didnt work for me and my tastes thats all,

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  • Binder photo Wildy

    14 April 2009

    Wildy rated and commented on this recipe

    5 stars

    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!

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  • Binder photo mckelvey

    27 August 2009

    mckelvey commented on this recipe

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

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  • Binder photo Caroline

    30 August 2009

    Caroline commented on this recipe

    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!

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  • Binder photo cazoo

    02 March 2010

    cazoo rated this recipe

    2 stars

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  • Binder photo MrsJRoberts

    11 March 2010

    MrsJRoberts rated this recipe

    5 stars

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  • Binder photo Petit_Josephine

    04 May 2010

    Petit_Josephine rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Deb

    09 July 2010

    Deb commented on this recipe

    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.

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  • Binder photo JOOLES

    11 October 2010

    JOOLES commented on this recipe

    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.

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  • Binder photo Anna

    20 November 2010

    Anna rated and commented on this recipe

    5 stars

    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.

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  • Binder photo mi4ence

    13 January 2012

    mi4ence rated and commented on this recipe

    5 stars

    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!

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  • Binder photo camilla99

    16 January 2012

    camilla99 rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 - 40 mins

Cook time

Cook 1 hr 50 mins

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

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Per serving

447 kcalories, protein 38g, carbohydrate 31g, fat 19 g, saturated fat 9g, fibre 0g, sugar 9g, salt 0.96 g

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