Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 50 mins
Cooking time: 20 mins

Nutritional value per serving


6 lasagne sheets

6 mushrooms

400 g can chopped tomatoes

300 g beef lean mince

1 onion

1 tsp tomato purée

400 ml full fat milk (we recommend Avonmore protein milk)

25 g plain flour

25 g butter*

pinch black pepper

pinch salt

100 g grated cheddar cheese

2 garlic cloves


  1. Heat a saucepan with a little oil and add chopped onion, garlic and mushrooms and saute for a few minutes until they have softened.
  2. Add in the mince with some salt and pepper and cook this for 2-3 minutes with the onion and mushroom mixture.
  3. Add in the chopped tomatoes and the tomato puree and allow this mixture to simmer for 12-15 minutes.

Cheese Sauce

  1. Put the milk in a saucepan and bring to the boil.
  2. Melt the butter slowly in another small saucepan.
  3. Add the flour to the melted butter and mix until combined.
  4. Cook this mixture on a low heat for two minutes.
  5. Gradually whisk in the boiling milk and continue to stir, especially around the edges, until it comes to the boil again.
  6. Add half the grated cheese to the mixture.

Making the Lasagne

  1. Turn the heat right down and cook on a low heat for 10-15 minutes.
  2. Depending on the size of your dish, soak six to eight lasagne sheets in boiling water for 50-60 seconds.
  3. Preheat the oven to 180°C/350°F/Gas Mark 4.
  4. Place some of the meat mixture on the bottom of the baking dish.
  5. Cover with a layer of the soaked lasagne, then cover with some of the cheese sauce.
  6. Repeat this process a second time and then sprinkle the remaining grated cheese on the top.
  7. Bake in the preheated oven for 20 minutes.

Serve and Enjoy.