Serves 4
125g fresh or packet lasagne
500g/1lb lean minced beef or turkey
Red Sauce
1 large onion, chopped finely
25g/1oz mushrooms, chopped finely
1 red pepper, chopped finely
2 carrots, chopped finely
2 celery sticks, chopped finely
425g/14oz tinned chopped tomatoes
1 tsp chopped fresh ½ tsp dried marjoram
1 tsp chopped fresh ½ tsp dried basil
1 clove garlic, crushed
1 tsp tomato puree
Salt and pepper
300ml/ ½ pint stock, meat or vegetable
White Sauce
300 ml/ ½ pint skimmed milk
50g/2 oz cornflour
Salt and pepper
15g/ ½ oz butter
50g/2oz low-fat grated cheese, grated
125g/4oz cottage cheese
  1. Preheat the oven to 170 °C/325 °F/gas mark 3
  2. Take the vegetables for the red sauce and sauté in a heavy based pan in 1 tbsp of water. Add the tinned tomatoes, herbs, garlic, tomato puree, salt and pepper.
  3. Add the meat and stock and stir well. Pour the sauce into an ovenproof dish and place in the oven for 1 hour or until the sauce has thickened.  Alternatively cook in a saucepan on top of the oven on a low/moderate heat for 20 minutes, stirring regularly.
  4. When this is nearly ready, prepare the white sauce. Place 4 tbsp of the milk into a bowl and add the cornflour, salt and pepper to make a smooth paste. Put the remaining milk and the butter into a pan and heat gently before adding the cheese – do not allow boiling.  Pour the warm milk and butter into the cornflour mixture, mix well and return to the pan.  Stir until smooth and thick.
  5. Place a layer of the red sauce containing the meat into the bottom of an ovenproof dish, cover with lasagne and then red sauce again. Follow this with a layer of white sauce, another layer of lasagne and then cover completely with the cottage cheese. Place in the oven and cook for approximately 30 mi
  6. nutes at 150 °C /300 °F/gas mark 2.
Vegetarian Lasagne – replace the meat with 500g/1lb mixed vegetables of your choice, such as mushroom, onions, carrots, peppers (green or red) or courgettes. Prepare as above.