Healthy Lasagne


Serves 2



  • 110g raw lean beef mince
  • 200g tinned chopped tomatoes
  • 1/2 aubergine, sliced into rounds
  • 80g courgette, sliced lengthways
  • ½ small onion diced
  • 1 tsp chilli flakes
  • 1 tbsp tomato paste
  • 1 garlic cloves, crushed
  • ½ cup (15g) basil leaves chopped
  • 2 tsp ricotta cheese
  • ½ ball (65g) mozzarella, shredded
  • ½ tbsp olive oil
  • Pinch salt

Nutritional Info

Per serving

Calories 295
Protein 25g
Carbohydrates 11g
Sugars 10g

Fibre 4.4g
Fat 15g


1. Pre heat oven to 200degrees
2. Heat the olive oil in a frying pan and sauté the garlic and onion
3. Add the beef mince, chilli flakes and tomato paste and cook until mince has browned
4. Add the chopped tomatoes, garlic and basil, then simmer on low heat for 10
5. Start the first layer of the lasagne by layering the egg plant on the bottom of a deep
6. Scoop half of the mince mixture over the top, then layer the zucchini over the mince
7. Pour the remaining mince mixture over the zucchini
8. Create another layer with the eggplant and then finish by spreading ricotta cheese
and mozzarella over the top
9. Place the tray into the over for 40minutes or until the cheese is golden brown on top
10. Slice and serve with salad