1 onion, finely chopped
2 garlic cloves, crushed or finely chopped
350g extra lean minced beef
225g button mushrooms, sliced
1 x 400g can chopped tomatoes
280ml/10fl oz beef stock
Dried herbs Oregano, basil etc
A dash of Worcestershire sauce
Salt and freshly ground black pepper
Lasagne Sheets
Grated Parmesan
Grated cheddar (optional)

For the white sauce
1 – 1 1/2 tubs of Quark
2-3 tbsp VLF Fromage Frais
pinch of nutmeg
2 eggs


Spray a pan with low calorie cooking spray and cook the onion and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.

Stir in the mushrooms and cook for 1 minute. Add the chopped tomatoes, stock, Worcestershire sauce and herbs. Season lightly and bring to the boil. Reduce the heat and simmer for about 15 minutes until reduced and thickened. Check the seasoning.

Variations: Could add veg (Slimming World usually recommends carrots and celery) or mushrooms; use meat substitute (eg Quorn) to make it vegetarian; could add bacon/pancetta for extra flavour (which should be added with the onions/before the mince). Thats a basic Bolognese sauce!

Once the bolognese sauce is cooked (or simmering, if you can keep an eye on it at the same time!) start making the white sauce.

Place the quark into a large mixing bowl and beat until relatively smooth.
Add the fromage frais to the quark and mix well. In a separate dish, beat two eggs. Add the eggs to the cheesy mix and stir well. Add a pinch or two of nutmeg to the whole thing and mix.

Take an oven-proof dish and place a layer of the meat sauce, Cover with lasagne sheets

Cover the lasagne sheets with the cheese sauce (the sauce is much gloopier than cheese sauce would usually be, so you need to be pretty careful when spreading it over the pasta sheets – it’s also worth noting that it’s kind of important to make sure all the pasta is absolutely covered so you don’t end up with cardboard like pasta!)

Pour/smooth another layer of the bolognese sauce on top of that and cover with lasagne sheets.

Cover with one last layer of cheese sauce (again, I can’t stress enough how important it is to cover absolutely all of the pasta, so you don’t end up with burnt, cardboard-y pasta corners!)

Top with grated parmesan (weigh it for absolute certainty), and grated cheddar if you wish.

Bake in the oven at about Gas Mark 6 for 40 minutes (adjusting according to the size, ie if it’s huge it might take longer but if it’s individual size it might take more like 30 minutes).

Enjoy !


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