Easiest Ever Lasagne Recipe

Introduction

This easiest ever lasagne combines rich minced beef, flavorful mushrooms, and a creamy cheese sauce for a comforting, crowd-pleasing meal. With simple steps and straightforward ingredients, it’s perfect for a satisfying dinner any night of the week.

Ingredients

• 500g good quality lean minced beef
• 2 garlic cloves, crushed
• 2 tsp dried oregano or dried mixed herbs
• 2 x 250g packets ready-sliced white mushrooms
• 300-350g tub roasted vegetable sauce
• 3 really good squirts of tomato ketchup
• 1 large egg
• 284ml carton double cream
• 175g extra-mature cheddar
• 9-12 sheets of fresh lasagne
• A whole nutmeg (you don’t use it all)
• Fresh chives, optional

Instructions

1. Step 1: Heat a large non-stick frying pan until hot. Add about half the mince and fry over medium heat for 4-5 minutes until browned, breaking up any lumps with a wooden spoon. Transfer browned mince to a bowl.
2. Step 2: Add the remaining raw mince to the pan along with crushed garlic and oregano. Fry as before until browned. Return all the mince to the pan and mix together.
3. Step 3: Stir in the mushrooms, roasted vegetable sauce, and tomato ketchup. Season with salt and pepper if desired. Bring to the boil over high heat, then reduce to a gentle bubble. Cover and cook for 30-35 minutes, stirring every 10 minutes, until the sauce thickens and the mushrooms shrink.
4. Step 4: Meanwhile, beat the egg in a large bowl. Add the double cream and two-thirds of the grated cheddar. Season with black pepper and mix well to combine.
5. Step 5: Preheat the oven to 180°C (gas mark 4, fan 160°C). Place lasagne sheets in a dish and cover with boiling water. Let sit for 5 minutes to soften.
6. Step 6: In an ovenproof dish (about 28-30cm x 22-23cm, 7.5cm deep), spread a couple of spoonfuls of the meat sauce on the bottom. Layer 3-4 softened lasagne sheets over it, overlapping if needed. Drizzle 2-3 spoonfuls of the cheese sauce on top.
7. Step 7: Spoon half the remaining meat sauce over the lasagne sheets and spread evenly. Cover with another 3-4 sheets, then add the rest of the meat sauce, spreading it out again.
8. Step 8: Top with a final layer of 3-4 sheets. Pour over the remaining cheese sauce and gently tilt the dish so the sauce reaches the edges. Push down the corners of the pasta so none stick out.
9. Step 9: Sprinkle the remaining grated cheese evenly over the top. Grate about half a teaspoon of nutmeg over everything.
10. Step 10: Bake for 30 minutes or until bubbling and golden on top. Let the lasagne stand for 5 minutes before serving. Optionally, decorate with fresh chives cut into shapes or letters.

Tips & Variations

• For an extra special touch, snip fresh chives into different lengths to spell out a message like ‘MUM’ on top before serving.
• Swap out the roasted vegetable sauce for your favorite pasta sauce if preferred.
• Use spinach or other leafy greens in place of mushrooms for a different twist.
• For a richer lasagne, add a little grated Parmesan to the cheese sauce.

Storage

Store leftover lasagne in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C until warmed through, or microwave in short bursts stirring occasionally. You can also freeze portions for up to 2 months; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lasagne sheets instead of fresh?

Yes, but you’ll need to cook the dried sheets according to package instructions before layering, or use a sauce with enough moisture to soften them during baking.

Is there a vegetarian version of this recipe?

Absolutely! Replace the minced beef with a mix of chopped mushrooms, lentils, or plant-based mince for a delicious vegetarian alternative.

Easiest Ever Lasagne Recipe

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★★★★★

4.8 from 81 reviews

• Author: Jack
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

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Description

This easiest ever lasagne recipe combines lean minced beef, mushrooms, and a rich roasted vegetable sauce with a creamy cheese topping, layered between fresh lasagne sheets. It’s a straightforward, comforting dish perfect for weeknight dinners that delivers classic Italian flavors with a simple cooking process.

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Ingredients

Scale 1x2x3x

Meat Sauce

• 500g good quality lean minced beef
• 2 garlic cloves, crushed
• 2 tsp dried oregano or dried mixed herbs
• 2 x 250g packets ready-sliced white mushrooms
• 300–350g tub roasted vegetable sauce
• 3 generous squirts of tomato ketchup
• Salt and black pepper, to taste

Cheese Sauce

• 1 large egg
• 284ml carton double cream
• 175g extra-mature cheddar, grated
• Freshly ground black pepper

Additional Ingredients

• 9–12 sheets of fresh lasagne
• Whole nutmeg (freshly grated, approximately ½ teaspoon)
• Fresh chives, optional (for garnish)

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Instructions

1. Brown the Meat: Heat a large non-stick frying pan over medium heat. Add half the minced beef and cook for 4-5 minutes, breaking up lumps with a wooden spoon until browned. Remove browned mince to a bowl. Repeat with remaining raw mince, adding garlic and oregano, cooking until browned. Return all mince to the pan and combine well.
2. Cook the Sauce: Add sliced mushrooms, roasted vegetable sauce, and tomato ketchup to the pan. Season with salt and black pepper. Bring to the boil over medium-high heat, then reduce to a gentle simmer. Cover and simmer for 30-35 minutes, stirring every 10 minutes until mushrooms shrink and sauce thickens.
3. Prepare the Cheese Sauce: In a large bowl, beat the egg until combined. Pour in the cream, add two-thirds of the grated cheddar, and season with freshly ground black pepper. Whisk thoroughly to create a smooth, creamy cheese mixture.
4. Prepare the Lasagne Sheets: Place the fresh lasagne sheets in a dish and cover with boiling water. Let soak for 5 minutes to soften, then drain and separate carefully using tongs.
5. Assemble the Lasagne: Preheat the oven to 180°C (350°F) conventional, gas mark 4, or 160°C fan. In a 28-30cm by 22-23cm ovenproof dish about 7.5cm deep, spread a couple of spoonfuls of meat sauce over the base. Layer 3-4 lasagne sheets over the sauce, slightly overlapping.
6. Add Cheese Sauce and Meat: Drizzle 2-3 spoonfuls of the cheese sauce over the lasagne sheets. Spoon over half the remaining meat sauce, spreading it evenly to the edges. Cover with another 3-4 lasagne sheets, then spread the remaining meat sauce over them.
7. Final Layer and Topping: Cover with the last 3-4 sheets of lasagne. Pour the remaining cheese sauce evenly over the top, tilting the dish so it covers edges and corners, fully coating pasta sheets. Grate the remaining cheddar cheese over the surface and finish with about ½ teaspoon of freshly grated nutmeg.
8. Bake the Lasagne: Bake in the preheated oven for 30 minutes or until the lasagne is bubbling and golden on top.
9. Rest and Serve: Allow the lasagne to rest for 5 minutes after baking. Optionally, decorate the top with fresh chives cut into shapes or letters. Cut into 6 portions and serve with a fresh salad.

Notes

• You can personalize the garnish by spelling names or messages using fresh chives on top.
• Fresh lasagne sheets need to be soaked in hot water before layering to ensure soft texture after baking.
• Use extra-mature cheddar for a sharp, flavorful cheese sauce.
• The nutmeg adds a subtle warmth and depth to the cheese topping, don’t skip it.
• Season the meat sauce to taste with salt and pepper, but be careful as the cheese and ketchup add saltiness already.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: lasagne, easy lasagne recipe, beef lasagne, baked pasta, Italian dinner, creamy cheese sauce, mushroom lasagne