Lasagne recipe

167 ratings Rate
  • Serves 6
  • 25 mins to prepare and 50 mins to cook
  • 430 calories / serving
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Preheat the oven to 180°C. Heat oil in a large saucepan over medium heat. Crumble in beef and brown all over, for about 5 minutes. Add onion, green pepper, mushrooms, garlic and dried herbs; cook for 5 to 10 minutes until vegetables soften.

Add in the wine and reduce by half before stirring in the stock cube, chopped tomatoes, Heinz Tomato Ketchup and worcestershire sauce; bring to the boil.

Reduce heat and simmer for 10 minutes.

To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil.

In a separate saucepan melt the margarine and add the flour. Beat well and cook for two minutes.

Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

Layer the meat sauce, lasagne sheets and béchamel sauce starting with the meat sauce. Repeat layers until the dish is full, finishing with béchamel sauce.

Sprinkle the grated cheese onto the top of the sauce.

Cover with foil and bake for 35 minutes. Remove foil and bake for 15 minutes or until golden, and heated through.

Serve this with broccoli on the side.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and chopped
  • 1/2 green pepper, chopped
  • 200g button mushrooms, quartered
  • 2 cloves of garlic, crushed
  • 1 1/2tsp oregano
  • 1/2tsp thyme leaves
  • 400g lean minced beef
  • 150ml red wine
  • 2 reduced salt beef stock cubes, crumbled
  • 1 can chopped tomatoes
  • 4tbsp Heinz tomato ketchup
  • 1tbsp worcestershire sauce
  • 6 fresh lasagne sheets
  • 100g reduced fat cheddar cheese, grated
  • For the béchamel sauce

  • A pinch freshly grated nutmeg
  • For the béchamel sauce

  • 600ml semi-skimmed milk
  • For the béchamel sauce

  • 30g margarine
  • For the béchamel sauce

  • 45g plain flour
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  • Energy 1797kj 430kcal 21%
  • Fat 22g 31%
  • Saturates 8g 40%
  • Sugars 13g 14%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 28.9g Protein 26.7g Fibre 2.5g


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