SW recipe: Best-ever beef lasagne

Serves 6
Syns per serving 3
Ready in 1 hour 50 minutes

250g dried lasagne sheets
20g fresh Parmesan, grated
Spinach and sugar snap pea salad, to serve

For the mince:
500g lean beef mince (5% fat or less)
200g smoked back bacon rashers, visible fat removed and finely chopped
700ml beef stock, made with 2 stock cubes
400g chestnut mushrooms, halved, or cut into quarters if large
2 onions, finely chopped
3 large carrots, finely chopped
4 celery sticks, finely chopped
3 garlic cloves, crushed
4 tbsp tomato purée
2½ tbsp balsamic vinegar
1 bay leaf
1½ tsp dried oregano
2 x 400g cans chopped tomatoes
Small handful fresh basil leaves

For the white sauce:
25g low-fat spread
30g plain flour
Pinch of ground nutmeg
300ml skimmed milk
1 bay leaf


  • 1 Dry-fry the mince in a non-stick frying pan over a medium-high heat until browned all over. Drain off any liquid, then transfer to a large, deep, lidded, flameproof pan.

    2 Add the rest of the mince ingredients, except the basil, to the pan and bring to a simmer over a medium-high heat. Reduce the heat to medium-low and cook for 1 hour, stirring occasionally, until the sauce has reduced. Cover the pan if the sauce starts to get too thick.

    3 Preheat your oven to 200°C/fan 180°C/gas 6. While the mince is cooking, make the white sauce. Melt the low-fat spread in a saucepan over a medium-low heat. Once melted and foaming, add the flour and nutmeg and cook for 2-3 minutes, stirring continuously until it forms a smooth paste.

    4 Reduce the heat to low and gradually add the milk, stirring continuously, until smooth. Add the bay leaf and season well. Allow to bubble over a medium heat, stirring, until you have a smooth, thickened sauce. Discard the bay leaf, cover and set aside.

  • 5 Stir the basil through the mince, discarding the bay leaf. Spoon a third of the mixture into a 30cm x 20cm ovenproof dish, then cover with a single layer of the lasagne sheets. Repeat until you have three layers of mince and lasagne sheets.
  • 6 Pour over the white sauce and, with a spoon, spread evenly to cover all the pasta. Evenly scatter over the Parmesan and bake for 30 minutes until golden and bubbling. Divide between 6 plates and serve with the salad.

Simple swaps

MAKE IT FREE Follow steps 1 and 2. Preheat your oven, then skip steps 3 and 4. Mix together 400g plain quark, 1 crushed garlic clove, 3 egg yolks and some seasoning until smooth. Use in place of the white sauce in step 6. Free

MAKE IT VEGGIE Skip step 1. Add 500g cooked dried puy lentils and 700ml vegetable stock in place of the mince, bacon and beef stock in step 2. Swap the Parmesan for a vegetarian alternative in step 6. Syns per serving 3 .Vegetarian 


Ultimate Slimming Tips!

Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

Slimming Tip 2 – Fill up on Super Slimming Foods 
Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.

Slimming Tip 3 – Plan Plan Plan
Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.

With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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