Easy Lasagne with a Cheat's White Sauce

Easy Lasagne with a Cheat’s White Sauce

Course: Mains
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 4 people
Author: Anna Bloomfield
My Easy Lasagne with a Cheat’s Bechamel is guaranteed to please. It’s easy to make because I use my Quick and Easy Bolognese Sauce and a cheat’s bechamel. If you are gluten free, simply substitute the lasagne sheets for thinly sliced aubergine.
Print Recipe Pin Recipe


  • 1 batch of my Bolognaise Sauce
  • 400 ml milk
  • ¼ tsp of nutmeg
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 3 tablespoons corn flour
  • 9 lasagne sheets or 2 medium sized aubergines thinly sliced (about 2mm thick*)
  • 1 ball mozzarella


  • Firstly make, or defrost and heat, the bolognaise sauce.
  • When the bolognaise sauce is ready, leave it blipping away over a very low heat, stirring occasionally as necessary.

To make the white sauce

  • Place the milk, nutmeg, black pepper and salt into a medium sized pan. Place over a medium heat. Mix the corn flour with the same amount of water and add to the milk mixture. Stir constantly until you have a creamy sauce.

To assemble the lasagne

  • Pre-heat the oven to 190°C (375F).
  • Spoon one third of the bolognaise sauce into a large, rectangular baking dish then spoon over quarter of the white sauce. Cover with three of the lasagne sheets or aubergine slices. Repeat the process twice then cover the last layer of lasagne sheets/aubergine with the remaining white sauce.
  • Drain the mozzarella, tear into small pieces and distribute over the white sauce.
  • Place into the pre-heated oven and bake for 30-40 minutes or until the lasagne is brown and bubbling and the pasta/aubergine is soft.


*Use aubergine for the gluten free/low carb option


Calories: 336kcal (17%) | Carbohydrates: 64g (21%) | Protein: 33g (66%) | Fat: 33g (51%) | Saturated Fat: 11g (55%) | Cholesterol: 90mg (30%) | Sodium: 450mg (19%) | Potassium: 650mg (19%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 405IU (8%) | Vitamin C: 2.3mg (3%) | Calcium: 187mg (19%) | Iron: 3.4mg (19%)

Enjoyed this recipe?Check out all my recipes on Pinterest!