Lasagne recipe

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  • Serves 6
  • 20-25 minutes to prepare and 50 minutes to cook
  • 434 calories / serving
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Lasagne HERO

1. Preheat the oven to 180°C. Heat oil in a large saucepan over medium heat. Crumble in beef and brown all over, about 5 minutes. Add onion, green pepper, mushrooms, garlic and 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.

2. To make the bechamel 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 butter 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.

3. Layer the meat sauce, lasagne sheets and béchamel sauce starting with the meat sauce. Repeat layers until the dish is full, finishing with bechamel sauce. Sprinkle the grated cheese onto the top of the sauce.

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

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.

See more Italian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Argentinian Malbec 150x150Why not pair this classic Italian lasagne with a fragrant, rich Tesco Finest Argentinian Malbec red wine, bursting with blueberry notes and a fruity finish.



  • Ingredients

  • 1tbsp olive oil
  • 400g lean minced beef
  • 1 onion, peeled and chopped
  • 1/2 green pepper, chopped
  • 200g mushrooms, chopped
  • 2 cloves garlic, crushed
  • 1½ tsp dried oregano
  • ½tsp dried thyme leaves
  • 150ml red wine
  • 2 reduced salt beef stock cube, crumbled
  • 1 x 400g can chopped tomatoes
  • 4tbsp Heinz Tomato Ketchup — add more ketchup to taste
  • 1tbsp Worcestershire sauce
  • 9 fresh lasagne sheets
  • 100g cheddar cheese, grated
  • For the Béchamel Sauce

  • 600ml semi-skimmed milk
  • pinch freshly grated nutmeg
  • 30g unsalted butter
  • 45g plain flour
  • Energy 1810kj 434kcal 22%
  • Fat 27g 39%
  • Saturates 14g 70%
  • Sugars 12g 13%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 19.3g Protein 25.8g Fibre 2.7g


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