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Beef lasagne

Beef lasagne

lasagna dish showcasing a tantalizing blend of savory meat and gooey cheese

6 serves

80 m

50 m


Meat sauce

  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons no added salt tomato paste
  • 600 g lean beef mince
  • 100 g button mushrooms, diced
  • 800 g can no added salt diced tomatoes
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon caster sugar
  • ½ cup water cracked black pepper, to season
  • 180 g instant lasagne sheets
  • 60 g grated reduced fat cheddar or mozzarella cheese

White sauce

  • 2 tablespoons margarine spread
  • 2 tablespoons plain flour
  • 2 teaspoons cornflour
  • 2 cups reduced fat milk
  • Pinch ground nutmeg


Step 1

To make the meat sauce, lightly spray a large saucepan with olive oil, add the onion and garlic and cook over medium heat, stirring often for 5 minutes until soft. Add tomato paste and cook for 2 minutes.

Step 2

Increase heat to high, add the mince and cook, stirring with a wooden spoon to break it up for 5 minutes or until the mince changes colour. Stir in the mushrooms, tomatoes, oregano, sugar and water. Season with pepper and bring to the boil.

Step 3

Reduce heat to medium-low, cover and cook, stirring occasionally, for 20 minutes. Remove the lid and simmer, uncovered, a further 10-15 minutes until sauce has thickened slightly. Taste and season with more pepper if needed.

Step 4

For the white sauce, melt the margarine spread in a medium saucepan over medium heat. Add the flours and cook, stirring, for 1 minute. Remove the pan from the heat, gradually add the milk, ½ cup at a time, whisking constantly until all been added. Return to heat and cook, stirring constantly for about 5 minutes until sauce has thickened. Remove from the heat, stir in the nutmeg.

Step 5

Preheat oven to 200 °C (180 °C fan-forced). Lightly grease a 6 cm x 18 cm x 24 cm ovenproof dish with olive oil spray. Spoon about ½ cup of the meat sauce over base of greased dish. Cover with a single layer of lasagne sheets, trimming to fit if necessary. Top with half the remaining meat sauce, then drizzle over about ⅓ cup of the white sauce . Top with a layer of lasagne, remaining meat sauce and ⅓ cup of white sauce. Top with a final layer of lasagne then spoon over the remaining white sauce to cover the pasta.

Step 6

Cover with a sheet baking paper then foil. Place onto a tray and bake for 30 minutes. Remove baking paper and foil, sprinkle over the cheese and bake for a further 15-20 minutes or until the pasta is tender when tested with a skewer.

Step 7

Cut into pieces and serve with salad or steamed vegetables.

A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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