Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Lasagne by WW

Lasagne

11
11
11
SmartPoints® value per serving
Total Time
3 hr 20 min
Prep
15 min
Cook
3 hr 5 min
Serves
6
Difficulty
Easy
Who doesn't love lasagne? The aubergine in this healthier version really beefs up the dish, and you can save time by making the meat sauce a couple of days before assembling it.

Ingredients

Aubergine

1 medium

Olive Oil

2 teaspoons

Onion(s)

1 medium, diced

Celery, Raw

2 stick(s), diced

Carrots, raw

2 medium, diced

Extra lean beef mince (5% fat), raw

500 g

Garlic

4 clove(s), chopped

Filippo Berio Sun Dried Tomato Pesto

100 g

Tinned Tomatoes

1 can(s), large

Low Fat Spread

1 tablespoons

Plain White Flour

1 tablespoons, level

Skimmed Milk

300 ml

Half Fat Cheddar Cheese

60 g, grated

Lasagne sheet, dry

9 sheet(s)

Parmesan Cheese

1 tablespoons, grated

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Wrap the aubergine in kitchen foil and bake for 1 hour 30 minutes until soft. Chop into 1cm cubes, then set aside.
  2. Heat the olive oil in a large pan then add the onion, celery and carrots and cook for 15 minutes until just softened. Add the mince and garlic and cook for 5 minutes, breaking up any lumps with a wooden spoon. Add the aubergine, pesto, tomatoes and a tin of water to the pan and simmer for 30 minutes.
  3. Reduce the oven to 190°C, fan 170°C, gas mark 5. Whisk together the spread, flour and milk in a small pan over a medium heat until bubbling. Simmer for 5 minutes, then stir in two-thirds of the Cheddar and season to taste.
  4. Spoon a third of the meat sauce into an ovenproof dish, top with 3 pasta sheets then a third of the cheese sauce. Repeat with the remaining sauces and pasta. Scatter over the parmesan and remaining Cheddar; bake for 45-50 minutes, until golden and bubbling.

You might like