• Ingredients:
  • 1 quantity of SixFixed Bolognese Sauce
  • ,b>For the cheese sauce:
  • 1 litre skimmed milk
  • 75g sauce flour
  • 2 tsp mustard powder
  • 2 bay leaves
  • 1/4 nutmeg, freshly grated
  • Freshly ground black pepper
  • 100g reduced fat extra mature cheddar cheese, grated
  • 30g parmesan, freshly grated, plus a little extra for sprinkling
  • To assemble:
  • 350g (approx) wholemeal lasagne sheets
  • To serve:
  • Rocket, watercress & baby spinach salad
  • Balsamic vinegar

Do you love lasagne but wish it was healthier? This version has been SixFixed so that it is lower in fat as well as adding to your vegetable and wholegrain intake. Try it, I bet your family will love it!


Preheat your oven to 180 degrees.

Make the Bolognese sauce. Follow the link to find the recipe.

To make the cheese sauce,pour the milk into a large saucepan. Add the sauce flour & mustard powder to the milk in one go and whisk thoroughly until the milk is smooth again. Add the bay leaves, nutmeg and black pepper. Place the pan over a medium heat and bring the milk to a simmer, stirring regularly. When thickened (you want the consistency of double cream – the sauce will continue to thicken once you add the cheese). Take the pan off the heat and remove the bay leaves. Stir in the grated cheeses.

To assemble, here’s my husband’s failsafe method:

You need a large, deep ovenproof dish (ours measures 30cm x 28cm x 6cm). Add 2 spoonfuls of the Bolognese sauce to the base of the dish and spread for form a thinbut complete layer. Top the sauce with 1/3 of the pasta, followed by 1/3 of the cheese sauce. Then add 1/2 the remaining meat sauce, 1/3 more pasta and 1/3 more cheese sauce. Finally top with the remaining meat sauce, pasta and cheese sauce.

Bake in the preheated oven for about 40 minutes, until bubbling and browned. Serve with the salad and extra parmesan to sprinkle over.


Any leftover portions will freeze very well. To serve, defrost thoroughly. Place in an ovenproof dish or tin. Pour approx 200ml hot beef stock or hot water mixed with 1tsp tomato puree. Cover with foil and bake in a preheated oven for about 40 minutes. Alternatively microwave according to your oven instructions for a no-effort, superquick healthy meal.