The ultimate makeover: Lasagne

The ultimate makeover: Lasagne

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(20 ratings)

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


Serves 6
A lighter version of the family classic that retains its full flavour

Nutrition and extra info

Nutrition: per serving

  • kcal447
  • fat19g
  • saturates9g
  • carbs31g
  • sugars9g
  • fibre0g
  • protein38g
  • salt0.96g
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    For the meat sauce

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 onion, chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 medium carrots, diced



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 3 plump garlic cloves, finely chopped
    • 250g lean rump steak, trimmed of fat, thinly sliced, then very finely chopped
    • 250g lean minced pork



      One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

    • 100ml red wine
    • 2 tbsp tomato purée
    • 400g can plum tomato
    • tsp ground nutmeg, plus a pinch
    • handful basil leaves, torn

    For the layers

    • 300g fresh spinach



      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 250g tub ricotta



      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • 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



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 200g cherry tomato on the vine
    • basil leaves and green salad leaves, to serve


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    3rd Feb, 2009
    happycook, you should change your name. This recipe works and is lovely!
    30th Jan, 2009
    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.
    24th Nov, 2008
    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.
    10th Oct, 2008
    This recipe looks great n Im sure it will taste awesome too,. must try it for my family very sooooooooooooon.
    10th Oct, 2008
    This recipe looks great n Im sure it will taste awesome too,. must try it for my family very sooooooooooooon.
    28th Sep, 2008
    Really good and the ricotta sauce option is dead simple, so much quicker than the bechamel I normally make.
    25th Sep, 2008
    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)
    25th Sep, 2008
    Delicious, the only thing I changed was the Ricotta for half fat creme fraiche.


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