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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Calories: 320kcal
Author: Matt Cooney


  • 600g 5% lean mince (or Quorn mince for vegetarian)
  • 9 lasagne pasta sheets (about 180g)
  • 1 finely chopped onion
  • 2 cloves finely chopped garlic
  • 1 chopped red pepper
  • 200g chopped courgette
  • 8 halved cherry tomoatoes
  • 8 sliced mushrooms
  • 2 tins chopped tomato
  • 1 tbsp tomato puree
  • stock pot (or stock cube)
  • dried herbs
  • fresh basil
  • salt & pepper
  • 300ml skimmed milk
  • 15g cornflour
  • 250g extra light cream cheese
  • 75g grated cheddar
  • parmesan
  • 1 kcal spray


  • Heat a wok on medium and spray with one kcal spray.
  • Add in the garlic and onion and sweat for two minutes.
  • Add in the courgette and pepper cooking for two minutes.
  • Add in the mince and cook until brown.
  • Add in the mushrooms and cherry tomatoes.
  • Add in the tins of chopped tomatoes and tomato puree.
  • Fill a tin with water and pour it in.
  • Add in a stock pot or stock cube.
  • Season to taste with dried herbs, fresh basil, salt and pepper.
  • Simmer for ten minutes to reduce slightly.
  • Meanwhile bring the milk to a simmer in a separate saucepan.
  • Mix the cornflour in a cup with a drop of milk and add in to the milk stirring until it starts to thicken.
  • Season with salt and pepper.
  • Add in the cream cheese and stir until it has melted.
  • Stir in 25g of grated cheddar cheese and leave aside.
  • To assemble lasagne, add 1/3 of the mince mixture to a lasagne dish.
  • Top with three lasagne sheets.
  • Pour 1/3 of the cheese sauce on top.
  • Repeat these steps again twice.
  • Top the lasagne with 50g of grated cheddar and 50g of parmesan cheese.
  • Bake in a preheated oven at 200 degrees Celsius for 35 minutes until golden and bubbling at the edges.
  • Serve with a side of veg or salad.


Calories: 320kcal | Carbohydrates: 28g | Protein: 31g | Fat: 9g