• Difficulty Easy


Why not bake a couple of batches in advance and freeze ready for those evenings when cooking time is short?

Serves 6

Cooking time: 1 hour and 30 minutes


Meat sauce

Olive oil spray*

1 brown onion, finely chopped

2 garlic cloves, crushed

2 tbs no added salt tomato paste

600g lean beef mince*

100g button mushrooms, diced

800g no added salt can diced tomatoes

2 tsp dried oregano leaves

1 tsp caster sugar

1/2 cup water

Freshly ground black pepper, to season


White sauce

2 tbs Tick approved margarine spread

2 tbs plain flour

2 tsp cornflour

2 cups low fat milk*

Pinch ground nutmeg

180g instant lasagne sheets

60g grated reduced fat cheddar or mozzarella cheese*

Salad or steamed vegetables, to serve


  1. Meat sauce: Lightly spray a large saucepan with oil, add the onion and garlic and cook over medium heat, stirring often for 5 minutes until soft. Add tomato paste and cook for 2 minutes.
  2. Increase heat to high, add the mince and cook, stirring with a wooden spoon to break it up for 5 minutes or until the mince changes colour. Stir in the mushrooms, tomatoes, oregano, sugar and water. Season with pepper and bring to the boil.
  3. Reduce heat to medium-low, cover and cook, stirring occasionally, for 20 minutes. Remove the lid and simmer, uncovered, a further 10-15 minutes until sauce has thickened slightly. Taste and season with more pepper if needed.
  4. White sauce: Melt the spread in a medium saucepan over medium heat. Add the flours and cook, stirring, for 1 minute. Remove the pan from the heat, gradually add the milk, 1/2 cup at a time, whisking constantly until all been added. Return to heat and cook, stirring constantly for about 5 minutes until sauce has thickened. Remove from the heat, stir in the nutmeg.
  5. Preheat oven to 180°C fan-forced. Lightly grease a 6cm-deep, 18cm x 24cm (base) ovenproof dish with olive oil spray. Spoon about 1/2 cup of the meat sauce over base of greased dish. Cover with a single layer of lasagne sheets, trimming to fit if necessary. Top with half the remaining meat sauce, then drizzle over about 1/3 cup of the white sauce . Top with a layer of lasagne, remaining meat sauce and 1/3 cup of white sauce. Top with a final layer of lasagne then spoon over the remaining white sauce to cover the pasta.
  6. Cover with a sheet baking paper then foil. Place onto a tray and bake for 30 minutes. Remove baking paper and foil, sprinkle over the cheese and bake for a further 15-20 minutes or until the pasta is tender when tested with a skewer.
  7. Cut into pieces and serve with salad or steamed vegetables.

Recipe and image provided courtesy of the Heart Foundation’s Mums United. Helping Australian families take small, easy steps towards a healthier lifestyle and a healthy weight.

  • Lasagna is one of the favourites of my kids ! I make it vegetarian with lots of veggies and most of the time skip the white sauce all together and replace it with a thin layer of reduced fat grated cheese/cauliflower


  • Always love a good lasagna, thank you.


  • sounds so good, love that you can freeze it. Would lose the nutmeg though , as my son is allergic to nuts and reacts to nutmeg


  • I do like to collect different lasagne recipes and try them. I do have some favourite lasagne recipes.


  • We love lasagne in our house … thanks


  • thanks for sharing this


  • Great recipe! Thanks for sharing!


  • I’m not a fan of margarine…I’m still not sure why this product gets a Heart Foundation tick.

    I agree with some of the other mums about “beefing” up the veggie content in the meat sauce. I use 500 grams beef mince, and finely grate 1 large carrot and zucchini to add to the mix once it’s brown. I also add about ¾ cup of rinsed, dried red lentils, which helps plump out the meat mix, but it’s not very noticeable amongst all the sauce and lasagne sheets. When adding the dried red lentils, just add an extra cup of salt-reduced stock or water, as it soaks up a lot of the liquids, and you need extra liquid in lasagne sauce so it absorbs into the lasagne sheets while in the oven.

    • When I am not happy about a certain ingredient; I just substitute it. Still a terrific lasagna recipe.


  • Great recipe – thanks for sharing!


  • lasagne freezes really well. ive usually got a couple in the freezer


  • I love it because it’s healthier.


  • This is a positively yummy recipe very similar to mine except I ease up on the garlic because it can upset my stomach unfortunately!


  • Sorry but on the occasions we have lasagna, I am happy with Coles brand, we like the flavour and hey I don’t have to prepare it. Also healthy to me is not just low fat, I really look at the sugar content, as sugar is the baddie here.
    Thanks for sharing though.


  • I can’t work out what makes this ‘healthier’. I would add way more vegetables into the meat. You can easily add in spinach, brocolli, carrot, zucchini all diced up.


  • Always after recipes that make family favourites that bit healthier! Will be giving this a try very soon it looks delicious! Thanks for sharing!


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