It’s the combination of pasta and buttery bechamel that’s the killer with lasagne. But if you swap them out, you’ve got a dish fit for any training programme.

“Halve the meat content of your usual recipe and swap in spinach and mushrooms,” says Chris Wheeler, chef at luxury hotel Stoke Park in the UK. “Instead of pasta layers, use thin slices of baby marrow; you want to cut them about a centimetre thick.”

So there, the ultimate Italian comfort food made better for you than a Caesar salad.

Lasagne Calories 794 = 3 310 Kilojoules

MH Lasagne Calories 550 = 2 293 Kilojoules

MH Lasagne Recipe

Serves 4 – 6


1 tbsp olive oil

2 celery stalks, thinly sliced

1 onion, finely chopped

1 carrot, grated

2 garlic cloves, minced

250g sliced mushrooms,

500g lean beef or ostrich mince

1 tbsp dried herbs

1 tsp cumin

1 tsp chilli flakes (optional)

2 tbsp tomato paste

2 x 400g cans whole-peeled tomatoes

500g spinach

8 large baby marrows, sliced lengthways

250ml low-fat cheese sauce

200g Ricotta cheese

½ cup of grated Parmesan cheese


Preheat oven to 180°C.

Heat the oil in a large pan over medium heat.

Add the celery, onion, carrot, garlic and mushrooms, then cook, stirring, for 5-6 minutes until softened and lightly golden.

Add mince and the spices and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned.

Add tomato paste and cook, stirring, for 2 minutes until fragrant.

Add tomatoes and simmer, stirring occasionally, for 45 minutes or until thickened.

Season to taste

Lay one-third of the marrows in a single layer over the base of a deep 20cm x 30cm baking dish.

Top with a third of the spinach.

Spoon over half the mince.

Repeat the layers, then finish with a layer of spinach.

Mix the Ricotta cheese and cheese sauce together and spoon evenly over the top

and sprinkle with the Parmesan cheese.

Bake the lasagne covered with foil for 30 minutes, remove the foil and bake for a further 10 minutes or until golden and bubbling.

82% less carbs!