Easiest ever lasagne

Easiest ever lasagne

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(14 ratings)

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Cooking time

Prep: 1 hr, 5 mins - 1 hr, 15 mins

Skill level

Easy

Servings

Serves 6

Lesley Waters shows how easy it is for kids to try their hand in the kitchen

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
612
protein
35g
carbs
27g
fat
41g
saturates
23g
fibre
3g
sugar
3g
salt
1.52g

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 (though you don’t use it all)
  • fresh chives, optional

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Method

  1. Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
  2. Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
  3. While you’re waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it’s sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
  4. Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce – about 2-3 spoonfuls.
  5. Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
  6. Pour what’s left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there’s none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.

Recipe from Good Food magazine, May 2002

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Comments

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naomi-rose's picture
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Brilliant recipe. We all loved it! I added some tomato passata (would use chopped tomatoes in a carton/ can if didn't have any) and water, with stock cubes, as I found that this recipe alone is quite dry! I didn't have the money for two dishes of mushrooms so used one, and I added some yellow pepper as we had one in the fridge. With these various alterations I thought it was gorgeous, and as a pretty rubbish chef (aged 22) I ended up feeling quite proud. I highly recommend giving this one a go!

Oh and tomato ketchup is something I simply couldn't bring myself to put in a dinner, but tomato puree and passata worked well. Vegetable sauce wise I went to co-op and bought a jar of Loyd Grosman's tomato roasted garlic sauce (I think, or tomato and basil...) for about a £1. Was lovely!

janinecollins4's picture
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I've made this time and again and it's a winner! Whole family loves it and it's a great way to hide veggies, I add grated courgettes to the mushrooms and they're oblivious!

hottychef's picture
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I made this recipe as i had cream left over, didn't use the mushrooms and used a tin of ratatoulle instead for the veg, reall enjoyed it as a family

limitlessunstopable's picture
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I tried this recipe and lasagne was a hit with the family. It was so much easier than traditional method. However I did omit the mushrooms. Quick, easy and tastes great.

jweg1210's picture
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2 Nine year olds used this recipe to cook dinner for their parents - they did brilliantly, and it tasted great. I'd definitely use this recipe again - particularly the cream/egg/cheese bechamel substitution.
They followed this with a pile of gingerbread cookies and strawberries, bowls of melted milk and white chocolate, and little bowls of chopped nuts, sprinkles, etc.

real-gothic's picture

try using condensed tomato soup instead of ketchup ! :-)

hanszinderfaan's picture
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Made this today, it was lovely. I cut the ingredients down to a more suitable size for two but eggs do not come in half sizes! The result was that the top rose up like a souffle. The only change I would make next time is to get a slightly larger dish. The overall result though was good as having risen quite high it browned beautifully. I would recommend this as an easy to make and very satisfying dish.

anisah786's picture

Thank you for this recipe this is very easy to make and is probably the best lasagne i have ever made...And it smelled really good too!
Thank You

edytapazera's picture
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I have tried this recipe a number of times and the lasagne is always great. Quick and easy.

pewter's picture
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This was good.Bit of a faff though ! Glad I made at weekend and not mid-week after work.We don't really do full cream in this house therefore creme fraiche.

charliecroft's picture
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My family loved this recipe, it was indeed very tasty and easy to put together, the ketchup really adds something to the taste which my daughter loved - excellent recipe that i will definately prepare again!

ten10ten's picture

made this today using fresh pasta it was fun to make and my family really enjoyed it i shall definately be making this again.

baltar's picture
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Oops - forgot to rate the recipe :o)

baltar's picture
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I tried this recipe & it was delicious. My only complaint is step 4. of the Method where it says "Lay the lasagne in a dish and cover with boiling water.Leave for 5 minutes". When I did this, the lasagna sheets stuck together despite the fact that I'd added oil to the boiling water! All the sheets were ruined so I had to chuck them away & start from scratch! Luckily I had another spare packet of lasagna sheets. Given the size of my dish, and to avoid the lasagna sheets sticking again, I had to soak 4 sheets at a time. Due to this, the recipe took alot longer to prepare than I'd hoped. Having said that, soaking the sheets did make a big difference to the texture of the pasta & really improved it.

ilovefood2's picture

This is the ultimate lasagne recipe ever! I have served this to serveral friends and each one has asked for the recipe. Fabulous.

petergander's picture

I can't beleive there's not a 'regular', i.e. traditional/non-veggie or non-'quick-fix' lasagne on this site! Looks like I'll have to look elsewhere ;(

amyoung's picture
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Oh, I meant to add: I only used one packet of 250g mushrooms (as opposed to the two indicated in the recipe, and I sliced them myself!) and found that to be perfectly adequate.

amyoung's picture
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I was a bit sceptical about this recipe initially but eager for a few shortcuts having two young children I tried it out. It was actually great! I used a Little Dish fresh pasta sauce, which contains no added salt (ref. the young children) and that was a success. I was dubious about the cream/cheese sauce before it was cooked but once it was difficult to distinguish from a real bechamel. I'd definitely cook this again. My husband enjoyed it too.

dagavel's picture

I cannot believe that you are listing ready sliced mushrooms! the nutritional value must be zilch...

pennymiller's picture

Im afraid im not that keen on the sound of this one im
a big fan of lasagne and like the traditional one thats time
consuming to. but worth the wate although ive not tried this
yet .

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