A real variety of lasagne recipes
Thursday 08 April 2010
Lasagne is a staple dish of the Mediterranean Diet. You've probably heard how good a Med diet is for your heart, skin and general wellbeing, so we've decided to give you a range of lasagne recipes to try your hand at.
When you think of lasagne, you probably think of beef being the meat wrapped within the layers of pasta. However, these recipes, provided by the Dolmio Homemade Lasagne campaign, show how many different types of lasagne there are.
With veg, healthy carbohydrates and protein packed into one meal, lasagne is packed with nutrients. Yum!
Check out these delicious lasagne recipes below. Happy cooking!
Mexican Tortilla Lasagne 
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Approximate cost per portion: £1.85
GDAs
409Kcals – 20%
11.3g sugar - 13%
13.5g Fat - 19%
5.6g Sat Fat – 28%
1.7g Salt – 28%
Ingredients
400g extra lean minced beef
1 small onion, chopped
1 small red and 1 small green pepper, deseeded and chopped
1 red or green chilli, deseeded and finely chopped
400g canned red kidney beans without salt or sugar, rinsed and drained
500g jar Dolmio Tomato Sauce for Lasagne
4 soft flour tortillas
470g jar Dolmio Creamy Sauce for Lasagne
25g mature Cheddar cheese, grated
Serve with a fresh side salad (finely chopped tomatoes, cucumber, red onion and coriander)
Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large frying pan and add the mince a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion, peppers and chilli and cook for a further 2-3 minutes
2. Tip in the kidney beans and the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
3. Put a tortilla into the base of a 20cm (8 inch) round cake tin or baking dish, then spoon in a quarter of the mince mixture. Top with another tortilla and spread a quarter of the Dolmio Creamy Sauce for Lasagne over it. Repeat the layers 3 more times, then sprinkle the grated cheese evenly over the surface
4. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a refreshing salad of peppers, tomatoes, coriander and red onion with squeeze of lime
Cook’s tips: For a vegetarian alternative, use 400g Quorn mince instead of beef. If you want a change from red meat, substitute pork mince or turkey mince for the beef.
Chicken, Leek & Sweet corn Lasagne 
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Approximate cost per portion: £1.83
GDAs
308 Kcals – 15%
8g sugar - 9%
9.3g Fat - 13%
2.9g Sat Fat – 15%
1.3g Salt – 22%
Ingredients
1 tbsp vegetable oil
600g skinless, boneless chicken breasts, chopped into small chunks
1 large leek, sliced
100g frozen sweet corn, thawed
500g jar Dolmio Roasted Onion & Garlic Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
470g jar Dolmio Creamy Sauce for Lasagne
25g grated Mozzarella cheese
Serve with a fresh side salad (chunky cucumber, tomato, red onion and chopped basil)
Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the oil in a large frying pan and add the chicken, stir-frying it over a high heat until seared and browned – about 3-4 minutes. Add the leeks and cook for a further 2-3 minutes
2. Tip in the sweet corn and the Dolmio Roasted Onion & Garlic Sauce for Lasagne, stir and bring to the boil, then remove from the heat
3. Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
4. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a fresh side salad of chunky cucumber, tomato, red onion and chopped basil
Cook’s tips: Add 100g sliced closed cup mushrooms to the mince mixture when you add the sweet corn. Make sure that you choose Lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use)
Lamb & Rosemary Lasagne 
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Approximate cost per portion: £1.41
GDAs
347Kcals – 17%
8g sugar - 9%
17.9g Fat - 26%
7.9g Sat Fat – 40%
1.4g Salt – 23%
Ingredients
500g lean minced lamb
1 onion, finely chopped
150g closed cup mushrooms, sliced
1 tbsp chopped fresh rosemary (or 2 tsp dried)
500g jar Dolmio Tomato Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
470g jar Dolmio Creamy Sauce for Lasagne
25g Cheshire or Cheddar cheese, grated
Serve with steamed green vegetables, such as green beans or peas
Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large frying pan and add the minced lamb a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion, mushrooms and rosemary and cook for a further 3-4 minutes. Tip in the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
2. Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with steamed green vegetables, such as green beans or peas
Cook’s tips: As a change from rosemary, use thyme instead as it also works well with the flavour of lamb. Try to choose lean lamb mince if you can find it.
Aubergine, Tomato & Parmesan Lasagne 
Serves: 6
Preparation time: 20 minutes
Cooking time: 50 minutes
Approximate cost per portion: £1.15
GDAs
225Kcals – 11%
9.6g sugar - 11%
10.6g Fat - 15%
3.3g Sat Fat – 17%
1.2g Salt – 20%
Ingredients
2 tbsp olive or vegetable oil
1 medium aubergine, finely chopped
1 onion, finely chopped
100g mushrooms, finely chopped
2 large tomatoes, finely chopped
500g jar Dolmio Tomato Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
470g jar Dolmio Creamy Sauce for Lasagne
30g Parmesan cheese, finely grated
Serve with a mixed leaf salad and ciabatta Croutons
Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the oil in a large frying pan and add the aubergine and onion, cooking over a medium heat until softened – about 5 minutes. Add the mushrooms and tomatoes and cook for a further 5 minutes. Tip in the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
2. Tip half the aubergine mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated Parmesan cheese evenly over the surface
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a mixed leaf salad and ciabatta croutons
Cook’s tip: Make sure that you chop the vegetables finely – as if you were making a salsa.
Haddock & Prawn Lasagne 
Serves: 6
Preparation time: 15 minutes
Cooking time: 40 minutes
Approximate cost per portion: £1.51
GDAs
262Kcals – 13%
7.1g sugar - 8%
7.3g Fat - 10%
2.8g Sat Fat – 14%
1.7g Salt – 28%
Ingredients
500g jar Dolmio Tomato Sauce for Lasagne
500g fresh or thawed frozen haddock, skinned and cut into chunks
150g cooked peeled prawns, thawed if frozen
2 tbsp chopped fresh lemon thyme or parsley
470g jar Dolmio Creamy Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
25g Red Leicester or mature Cheddar cheese, grated
Serve with steamed green vegetables, such as broccoli
Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Tip the Dolmio Tomato Sauce for Lasagne into a large non-stick frying pan and add the haddock. Simmer for 4-5 minutes, then add the prawns and herbs, stirring gently to mix. Remove from the heat
2. Tip half the fish mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with vegetable accompaniment such as broccoli
Cook’s tips: Keep economy in mind by choosing cheaper off-cuts of fish from the fresh fish counter rather than using prime fillets. Make sure that you choose Lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use). Use chopped fresh chives or dill instead of thyme or parsley.
Prime Beef & Chestnut Mushroom Lasagne with Mozzarella & Parmesan Crust 
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Approximate cost per portion: £1.49
GDAs
362Kcals – 18%
8.2g sugar - 9%
16.3g Fat - 23%
7.3g Sat Fat – 37%
1.5g Salt – 25%
Ingredients
500g extra lean prime minced beef
1 onion, finely chopped
250g chestnut mushrooms, sliced
500g jar Dolmio Tomato Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
470g jar Dolmio Creamy Sauce for Lasagne
50g ready-grated Mozzarella cheese
25g Parmesan cheese, grated
25g dried breadcrumbs
Serve with Italian style mixed leaves, cherry tomatoes and ciabatta croutons
Directions
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large saucepan and add the minced beef a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion and mushrooms and cook for a further 3-4 minutes. Tip in the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
2. Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers once more. Mix together the Mozzarella cheese, Parmesan and breadcrumbs, then sprinkle them evenly over the surface
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with fresh salad leaves
Cook’s tips: Mozzarella cheese is tricky to grate – that’s why it’s far better to buy it ready-grated. With Parmesan, either buy it ready-grated or finely grate it yourself from a block.