Each serving contains approximately 560 kcal.


Serves 6

  • 2 onions
  • 2 garlic cloves
  • 3 carrots
  • 3 celery sticks
  • 2 lean bacon rashers
  • 1 tablespoon rapeseed oil
  • 2 teaspoons Italian seasoning
  • 500g lean minced beef
  • 2 tablespoons tomato puree
  • 2 x 400g tin chopped tomatoes
  • 200ml reduced sodium chicken stock (made from ½ a cube)
  • 250g lasagne sheets
  • 400ml natural yoghurt
  • 50g freshly grated Parmesan cheese
  • salt (optional) and freshly ground black pepper
  • dressed side salad, to serve (see separate recipes)


Cut the onions in half, then peel and finely chop. Peel and crush the garlic. Peel and dice the carrots. Trim and dice the celery. Cut the bacon bashers into small dice.

  1. Heat a large saute pan over a medium heat. Add the oil and then tip in the rashers and the Italian seasoning and saute until the rashers are lightly cooked.
  2. Stir the onions, carrots and celery into the rasher mixture and cook for another minute, stirring. Tip in the minced beef and saute for 3-4 minutes until browned, breaking up any lumps with a wooden spoon. Stir in the tomato puree and garlic, then cook for 1 minute.
  3. Stir the tomatoes into the mince and vegetable mixture with the stock and season lightly with salt (optional) and pepper. Bring to a simmer, then cover and reduce the heat and simmer for 45 minutes until well reduced and thickened, stirring occasionally with a wooden spoon.
  4. Preheat the oven to 180°C (350°F), gas mark 4. Spoon one third of the mince mixture into the bottom of an ovenproof dish and cover with a layer of the lasagne sheets. Repeat these layers twice more and finish with a layer of yoghurt and Parmesan. Bake for 20 minutes, then remove the foil and bake for another 35-40 minutes or until the lasagne is cooked through and golden brown. Leave to settle and then cut into 6 portions.
  5. To serve, arrange a portion of lasagne on each plate with the salad alongside to serve.