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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the Lasagne: Bake in the preheated oven for 30 minutes or until the lasagne is bubbling and golden on top.
- 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
