This recipe works in combination with: Vegetable Frittata.

A classic beef lasagne served with a simple side salad.


  • 250g of minced beef
  • 1 small onion (approx 110g), finely chopped
  • 1 small carrot (approx 95g), chopped
  • 1 little gem lettuce, leaves torn
  • 1 large tomato (approx 115g), cut into 8 wedges
  • 125g of cheddar cheese
  • 1/2 of a half cucumber portion, sliced
  • 400g of value tinned chopped tomatoes
  • 285ml of milk
  • 4 value lasagne sheets
  • 3 1/2 tbsp vegetable oil
  • 30g of plain white flour
  • 2 tbsp margarine/butter
  • 2 tsp vinegar
  • 1 garlic clove, finely chopped
  • 1 tbsp dried mixed herbs
  • 1 tbsp tomato puree
  • 200ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp grated Parmesan
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 70 mins
  • Oven temp: 180c
  • Price per person: £2.24
  • Store cupboard: Basic
  • Calories per serving: 1416
  • 5-a-day per serving: 5
  • Print Recipe
Lasagne photo

1100 cooks think so


  1. Preheat the oven. To make the beef ragu, heat 1 tbsp oil in a large saucepan and fry the mince over a high heat for 4-5 minutes, or until browned. Remove and set aside. Add more oil to the pan, if necessary, and cook the onion and chopped garlic for 4-5 minutes, or until the onion is soft. Add the carrot and cook for 3-4 minutes, or until tender. Return the mince to the pan and stir in the stock, chopped tomatoes, tomato puree and mixed herbs. Gently simmer, covered, for 20 minutes, or until the sauce develops a thicker consistency. Season with salt and pepper.
  2. Meanwhile, to make the white sauce, melt the margarine/butter in another large saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in 60g cheddar cheese and season with salt and pepper.
  3. Soften the lasagne sheets in a large pan of boiling water for 3 minutes. Drain and rub the surfaces with 1/2 tbsp oil to stop them sticking.
  4. Spoon one third of the meat sauce and one third of the white sauce into a greased ovenproof dish and top with a layer of lasagne sheets. Repeat the process until all the white sauce, tomato sauce and lasagne sheets are used up, ending with a topping of white sauce.
  5. Sprinkle the Parmesan cheese and 40g cheddar cheese evenly over the white sauce. Place the lasagne in the oven and cook for 40 minutes.
  6. Meanwhile, to make the salad dressing, mix together the vinegar and 2 tbsp oil. Season with salt and pepper and set aside.
  7. Toss the lettuce leaves, cucumber and tomato wedges with the dressing and serve alongside the lasagne.

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