Lasagne Recipe

Lasagne Recipe


Prep Time ~ 30 mins Cooking Time ~ 90 mins
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tips ~ Substitute red wine for some of the beef stock to givea richer flavour to the meat sauce.


1 tbsp olive oil

2 onions, chopped

1 garlic clove, crushed

500g/1lb 2oz lean minced beef

2 level tbsp tomato puree

2 level tbsp plain flour

1 tbsp Worcestershire sauce

450ml/ ¾ pint beef stock

2 bay leaves

400g can chopped tomatoes

Salt and pepper

1 pack lasagne sheets, either fresh or 'no cook' dried lasagne

For the white sauce:

25g/1oz butter

40g/1 ½ oz plain flour

450ml / ¾ pint milk

25g/1oz parmesan cheese, grated


  • Preheat the oven to 200C, Gas mark 6.
  • To make the meat sauce, heat the oil in a pan and fry the onions and garlic until softened and starting to brown.
  • Add the mince to the pan and cook until the mince is broken up and well browned.
  • Stir in the tomato puree and flour and cook for 1 minute. Add the Worcestershire sauce, stock and bay leaves.
  • Season well, bring to the boil, cover and simmer for 30 minutes.
  • Add the can of chopped tomatoes, stir well and heat through.
  • To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 1 minute.
  • Take off the heat and gradually whisk in the milk. Season well.
  • Cook over a medium heat until thick and smooth
  • Soak 4 fresh lasagne sheets in boiling water for 5 minutes,drain.
  • In a 1.6 litre/2 ¾ pint ovenproof dish, put half the mince mixture. Cover with lasagne sheets to cover the surface, top with half the sauce.
  • Repeat once more, finishing with a layer of white sauce.
  • Sprinkle the parmesan over the top
  • Cook in the preheated oven for 40-45 minutes.