This low-cost healthy lasagne, is a healthier version of the classic Italian family favourite. Ready in under one hour, this recipe makes 4 – 6 portions, each one being only 351 calories per slice, plus it doesn’t cost much to make. Bellissimo!
Now who doesn’t love lasagne? Following on from my tuna macaroni bake recipe, on the low-cost food theme, I present to you my low-cost healthy lasagne! And if you’re vegetarian, no problems I also have a Veggie Lasagne recipe too.
An extremely versatile dish for entertaining, feeding your family and easily frozen too. I’ve been making this exact low-cost healthy lasagne recipe for about 20 years now and it’s never failed to please.
If you can’t get whole wheat dried lasagne no problems just use your preferred supermarkets own brand. I know I added a little extra to the cost because I prefer to use whole wheat dried lasagne as its healthier being a complex carbohydrate, but the quantities used are so little it really won’t matter too much. Or make your own, as in my tagliatelle with home made pesto recipe.
I can’t remember ever buying a shop made lasagne. Even when I’m out at an Italian restaurant I’ll not bother choosing lasagne as it’s nice to have something different that perhaps I haven’t made yet.
This reminds me to say that last weekend, Lynne and I were at Battlefield Rest, as I had mentioned in the Chorizo and Lentil Stew recipe post. We had an excellent sharing platter of cold meats for starter. I had gnocchi and chicken strips in rosemary butter for main. Yum!
- 20 g corn flour mixed with 2 tbsp. cold water
- 300 ml skimmed milk
- 40 g low fat grated cheddar cheese
- 1 large onion peeled and diced
- 200 g button mushrooms sliced
- 420 g lean minced beef
- 1 tbsp corn flour
- 1 tbsp tomato puree
- ½ tsp salt
- ½ tsp freshly ground pepper
- 2 tbsp freshly chopped basil
- 1 can chopped peeled tomatoes
- 150 ml water
- 7 dried sheets of whole wheat lasagne
- 80 g low fat grated cheddar cheese
- Pre-heat oven to 180Fan
- Put the skimmed milk in a saucepan and add the corn flour water mixture.
- Turn on the heat low and use a balloon whisk to create a white sauce.
- Gradually add the grated cheese continually whisking to make it a creamy cheese sauce.
- Place to the side.
- Heat a large saucepan then add the minced beef, breaking it down with a wooden spatula.
- Once the minced beef has browned remove it from the pan but leave the fat in the pan.
- Add the diced onion and sliced mushrooms and sauté in the beef fat until soft.
- Add the minced beef back to the pan, and then stir in the flour, tomato puree, salt, pepper, chopped basil, tomatoes and the water.
- Stir the mixture thoroughly then bring the pan to the boil and turn down the heat to a simmer for 8 – 10 minutes.
- Pour half of the Bolognese sauce into a shallow ovenproof dish and then top with half of the lasagne sheets. Repeat this process with the other half of sauce and lasagne sheets.
- Heat and whisk the cheese sauce just so it has a pouring consistency if it has been allowed to cool then pour it over the top of the lasagne layers and sprinkle it with the grated cheese.
- Bake in the oven for 20 – 25 minutes until the cheese is brown and bubbly.
- Allow to cool before serving and then serve with a green salad.
A simple suggested green salad to go with this low-cost healthy lasagne might be an inexpensive pre-prepared bag of lettuce leaves of your choice with some sliced quartered cucumber mixed in and 3 – 4 chopped spring onions. Plain and simple this doesn’t take away the meaty taste of the lasagne!
I hope you enjoy this as much as we do. 🙂
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