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Photo of Beef and lentil lasagne by WW

Beef and lentil lasagne

Total Time
1 hr 15 min
20 min
55 min
With our 'skinny' white sauce, you can put lasagne back on the menu and still wave goodbye to excess weight.


Regular beef mince, raw

500 g, extra lean

Tomato pasta sauce

550 g

Canned tomato crushed with herbs

400 g

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Skim milk

1½ cup(s), (375ml)


1 tbs

Dijon mustard

1 tbs

Fresh lasagne sheets

4 individual, (200g)

Grated parmesan cheese

½ cup(s), (40g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 24cm x 20cm (2L/8-cup capacity) ovenproof dish with oil.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 3–5 minutes or until browned. Add the pasta sauce and tomatoes and cook, stirring occasionally, for 20 minutes or until thickened. Stir in lentils.
  3. Meanwhile, blend ¼ cup (60ml) of the milk with cornflour in a bowl. Bring remaining milk to the boil in a small saucepan. Stir in cornflour mixture. Cook, stirring, for 5 minutes until sauce boils and thickens. Add mustard. Season with salt and freshly ground black pepper.
  4. Place 1 lasagne sheet in the base of the prepared dish and trim to fit. Top with one-third of the beef mixture. Repeat layering with remaining lasagne sheets and beef mixture, finishing with a lasagne sheet.
  5. Spread the white sauce over the lasagne and sprinkle with parmesan. Bake for 30–35 minutes or until pasta is tender and top is golden. Serve.