Our Favourite Lasagne Recipe

Serves: 2

Nutritional Information (per serve)

  • Kcal: 449 kcal
  • Carbs: 23.7g
  • Proteins: 33.7g
  • Energy: 1180 kJ
  • Sugar: 19g
  • Fat: 22.7g
  • Saturated fat (g): 10.1g
  • Sodium (mg): 395mg

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  • 200 grams Lean pork mince
  • 250 grams Slendier Lasagne Sheets
  • 1 teaspoon(s) Olive oil
  • 1 Medium carrot finely chopped
  • 2 teaspoon(s) Dry oregano
  • 400 grams 1 Crushed Can of tomato
  • 1 tablespoon(s) Tomato paste
  • 1 Onion finely chopped
  • ¼ cup(s) Finely grated parmesan cheese
  • 4 Sprays of Olive Oil Spray
  • 1 Salt & Pepper to taste
  • 1 Béchamel sauce
  • 1 cup(s) Low fat milk
  • 10 grams Unsalted margarine
  • 1 tablespoon(s) Gluten free Plain flour


  1. Prepare lasagne sheets as per instructions on the pack and set aside
  2. Preheat oven to 180°. Heat oil in a large frying pan over medium heat. Add onion and garlic and cook stirring for 5 minutes or until softened. Add mince meat; stir with a wooden spoon to break up any lumps.
  3. Cook for 5-7 minutes or until meat completely browned. Add chopped carrot, canned tomato and tomato paste brings to boil. Add oregano and stir to combine.Reduce heat to low and allow sauce to simmer for 20 -30 minutes or until sauce thickens. Remove from heat
  4. Melt the butter in a large saucepan over medium heat. Once melted add flour and milk and then cook; stirring for 1-2 minutes or until mixture begins to come away from the side of the pan
  5. Lightly spray a small rectangular ovenproof dish. Spread one –quarter of béchamel sauce over the prepared dish. Arrange lasagne sheet over the sauce. Top with one third or meat mixture and one third of béchamel sauce. Continue layering with remaining lasagne sheets, mince mixture and béchamel, finishing with a layer of béchamel. Sprinkle with parmesan cheese and bake for 40 minutes or until golden brown
  6. Remove from oven and set aside for 10 minutes.

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