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Beef lasagne

Serves   6-8
Prep time: 20 mins
Cooking time: 1 hrs 20 mins

Classic beef lasagne baked in an oven dish is exactly what you need this winter. It’s rich, warming and layered with tons of flavour from the homemade cheese sauce to the mince covered in a rich herby tomato sauce. Serve with grilled seasonal veggies or a side salad.

Beef Lasagne

Ingredients

Method

Ingredients

  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 750g beef mince
  • ¼ cup tomato paste
  • 2 cans (400g) chopped tomatoes
  • 2 tsp dried mixed herbs
  • 75g butter
  • ½ cup flour
  • 3 cups milk
  • 2 cups grated cheese (we used tasty)
  • 1 pack (400g) fresh lasagne sheets

Method

  1. Bring a drizzle of oil to medium-high heat in a large saucepan. Sauté the onion and garlic for a few minutes or until beginning to soften.
  2. Add beef mince and cook for 4-5 minutes or until browned. Stir through tomato paste, mixed herbs and chopped tomatoes. Season with salt and pepper and cook for 30-35 minutes or until reduced. Preheat your oven to 180°C fan bake.
  3. To make the cheese sauce, melt the butter over medium-high heat in a large saucepan. Stir in the flour to make a paste. Gradually add the milk while whisking, then cook until the mixture thickens. Stir through one and a half cups of cheese. Season with salt and pepper to taste.
  4. Assemble the lasagne in a large oven dish by spooning a thin layer of cheese sauce on the base of the dish. Place a layer of lasagne on top, followed by one third of the mince mixture and a quarter of the cheese mixture. Repeat the layers, ending with the final lasagne layer and the remaining cheese sauce.
  5. Sprinkle the remaining cheese over the top and bake for 30 minutes or until the lasagne is bubbling and golden brown. Allow to rest for 5-10 minutes before slicing and serving.

Tips:

  • Add 150g diced mushrooms, a finely diced carrot and a finely diced celery stick in with the onion for extra veggies. Garnish with fresh parsley to finish.
  • Got leftovers? Simply pop the lid on your oven dish once cooled and vacuum seal with a vacuum pump for freshness before placing it in the fridge or freezer for later. To reheat, release the valve, remove the lid and place the dish into the oven as you preheat to ensure it gradually adapts to the heat.