Beef Lasagne


  • 250g beef mince
  • 2 gloves garlic
  • 1 onion
  • 3 carrots
  • 75g butter


  • 75g plain flour
  • 750ml milk
  • 2 cans tinned tomotoes
  • 250g lasagne sheets
  • Salad to serve



  • Preheat oven to 200 degrees (180 degrees fan)
  • To prepare the vegetables, chop the onion finely, and grate the carrots, crush or chop the garlic into small pieces.
  • Brown the mince in a saucepan with a tablespoon of
    oil on a medium heat for around 5 minutes or until the meat is completely brown, set aside in a bowl.
  • Return the pan to a low heat and add the onion and carrot to the saucepan with a tablespoon of oil, gently cook for 10 minutes or until soft.
  • Once soft, add the garlic to the pan and cook for a further two minutes. Then, add the meat and tomatoes and mix everything together, turn the heat down and simmer gently whilst you prepare the white sauce.
  • Whilst this is simmering, melt the butter in a separate pan, add the flour and stir to mix well, once the mixture makes a thick paste, start to pour the milk in, 100ml at a time, whisking as you go to create a smooth white sauce.
  • Once all the milk is added, season with salt and pepper, then simmer for around 10 minutes on a low heat.
  • To assemble, place a quarter of the tomato sauce into a medium baking dish, top with a layer of lasagne sheets, spoon another quarter of the tomato sauce and top with a third of the white sauce.
  • Repeat this twice, with a final layer of lasagne sheets and white sauce over the top to finish.
  • Place into the oven and bake for 25 minutes or until the top is golden brown.
  • Serve hot with salad on the side

78g carbs    |    25g fat   |   25g protein