Skinny Beef Lasagne

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 465.5
  • Total Fat: 20.9 g
  • Cholesterol: 71.8 mg
  • Sodium: 423.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 24.4 g

View full nutritional breakdown of Skinny Beef Lasagne calories by ingredient


Hairy Bikers - Interesting twist on Italian classic, by some Brits! Hairy Bikers - Interesting twist on Italian classic, by some Brits!
Number of Servings: 6


    2 Large leeks (these are very large, or use 3-4 small/medium ones) about 300g
    1 medium onion
    2 celery sticks, trimmed
    2 small carrots, peeled
    500g lean ground beef
    2 cloves of garlic, peeled and crushed
    2 T plain flour or gluten free flour
    150ml red wine
    400ml beef stock, made with one stock cube
    400g (14 oz) can of chopped tomatoes
    2 T tomato paste/puree
    1 t oregano
    2 bay leaves
    500 ml semi-skimmed milk
    3 T cornflour
    freshly grated nutmeg to taste
    50g extra mature cheddar cheese (can use low fat version if desired)
    25g Parmesan, freshly grated
    3 medium vine tomatoes, sliced
    freshly ground pepper


I would add a bit of cheese between the layers as well; not sauce just a bit of cheese.

Make sure you can find some large leeks for this dish. if not, then get a couple more small ones. Make sure you don't cook the leeks too long, as they will be too soft to handle. I would also recommend mroe leeks to create more of a layered/noodley effect.

You can always add more tomato slices to the top as well! :D

I'd use a low fat cheddar, mature or extra mature. They can be found! but you can also play with your flavour of cheese if you like as well. Brits seem to like their cheddar. A nice Mozzarella might be nice or provalone? :)


1. Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Open out and remove 5 or 6 of the narrow leaves fromt he center of each leek. Thinly slice these inner leaves. Separate the larger leaves - these will be your "noodles". Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots.

2. Put the ground meat in a large non-stick frying pan with sliced sleeks, chopped onion, celery, carrots and garlic. Place over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. you'll need to break up the meat as it cooks. The pan should look fairly dry at this point.

3. Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir the red wine and stock. Add the canned tomatoes, tomato puree and dried oregano, then drop a bay leaf into the ban and bring to a simmer. Season with lots of freshly ground black pepper. Turn down the heat slightly and leave to simmer for 20-30 minutes until rich and thick, stirring occasionally

4. While the mince is cooking, put the onion wedges in a sauce pan with the remaining bay leaf. Mix 3 T of the milk with the cornflour in a small bowl. Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2-3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes.

5. Half fill a large sauces pan with water and bring to a boil. Add the leek "lasagne noodles" and bring the water back to boil. Cook for 5 minutes or until very tender. it is important that the leeks are tender or the lasagne will be tricky to cut. Drain in a colander under running water until cold. Drain on paper towel.

6. Preheat oven to 200C/fan 180C/Gas 6. remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour into the pan with the infused milk.

7. Bring to a simmer and cook for 5 minutes, stirring regularly with a silicon whisk until the sauces is smooth and thick. Season with a good grating of nutmeg to taste and plenty of ground pepper. If the sauce is a little too thick to pour, whisk in a couple more T of milk

8. Spoon a third of the meat mixture into a 2.5L dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with the leeks. Pour the white sauces over the leeks adn top with the sliced tomatoes. Mix the cheddar and Parmesan and sprinkle all over the top. Bake for 30 minutes or until golden brown and bubbly.

Divide into portion with your sharpest knife. Sever with a freshly dressed green salad.

Serving Size: Makes about 6 servings on the dish size

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIAUN.