Ahead of Time Bake Beef Bolognaise Fry Italian Pasta Pork Vegetables

Lasagne – Easy and Tasty

LAsagna - Easy and Tasty
Written by Guest

When I’m hungry for Italian, there are certain words in a recipe I look for. This has three of them. Lasagne – Easy and Tasty. I use both beef mince and pork mince in this recipe as I love the flavour. however, if you want to use just one then double the quantity – Easy. Normally, I serve this with a few basil leaves on top and a pile of garlic bread – heaven on a plate.

LAsagna - Easy and Tasty

Lasagne – Easy and Tasty

A simple recipe that blows away the confusion that a Lasagne is difficult.
4.79 from 95 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish
Cuisine: Italian
Keyword: Advance, Beef, Cheese, Italian, Lasagna, Mince, Pasta
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6 People
Calories: 535kcal



  • Heat the olive oil in a suitable pan over a low heat.
  • Add the onion, carrot, celery and garlic and gentle fry for about 5 mins until they have softened.
  • Add the beef mince and fry over a medium heat until browned all over.
  • Turn up the heat slightly and add the wine so that the ingredient bubble. Continue until the mixture has reduced.
  • Test for seasoning and add salt and/or pepper until happy.
  • Add the tomato purée, tomatoes, stock, Worcestershire sauce.
  • Turn down the heat until the pan in simmering. Simmer until the fluid has reduced. Should be about 15 min.
  • Test and season again if needed.
  • Preheat the oven to 180C gas 6.
  • Now to the white sauce.
  • In a saucepan over a low heat. melt the butter and then add the flour gradually.
  • Whisk until thoroughly combined and cook on low for a couple of miuntes.
  • Remove from the heat and gradually add the milk whilst continuing to whisk. You should end up with a loose sauce.
  • Test and season.
  • Put back on the heat and whisk until the sauce thickens.
  • To build the lasagna start with a third each of the sauce, then the pasta sheets and then the white sauce. I tend to add a little bit of mozzarella in each layer for extra goeyness.
  • Repeat twice more.
  • Top with the Parmesan and any left over mozzarella.
  • Bake in the pre heated oven for 40-45 mins, until piping hot and bubbling on top.
  • Serve immediately.


Sodium: 531mg | Calcium: 367mg | Vitamin C: 3mg | Vitamin A: 2541IU | Sugar: 7g | Fiber: 1g | Potassium: 583mg | Cholesterol: 110mg | Calories: 535kcal | Saturated Fat: 17g | Fat: 36g | Protein: 28g | Carbohydrates: 18g | Iron: 2mg