Low-cost healthy lasagne is a healthier version of the classic Italian family favourite. Easy to make and ready in under one hour this recipe makes 4 – 6 portions at only 351 calories per slice.
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!
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.
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Other Lasagne Variations You Might Also Like
- Easy homemade Quorn lasagne is delicious. This vegetarian Quorn mince recipe serves up to six people. Making it a great meat free meal for entertaining.
- Green lentil lasagne is a delicious meat free vegetarian lentil lasagne recipe. With a mozzarella filling which compliments the nutty flavour of the lentils. And a tasty rich melted cheese bechamel sauce topping. This lentil lasagne is amazing!
- This is the ultimate veggie lasagne! Stuffed full of healthy vegetables. This easy veggie lasagne makes 6 portions so it’s perfect recipe for your dinner party.
Low-cost Healthy Lasagne Recipe
A simple green salad will go with this low-cost healthy lasagne.
An inexpensive pre-prepared bag of lettuce leaves of your choice with some sliced quartered cucumber mixed in and 3 – 4 chopped spring onions. Nice and simple!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 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 180C Fan
- 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.
*If you can't get whole wheat lasagne sheets just use regular dried lasagne sheets. It won't change the calorific content of the dish much.