Fuss-free lasagne

Fuss-free lasagne

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(15 ratings)

By

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Cooking time

Prep: 50 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Makes 2 lasagnes, one to serve 4 and one to serve 6

Take advantage of the special offers available on mince and batch-cook this sure-fire family winner

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
847
protein
43g
carbs
65g
fat
48g
saturates
25g
fibre
5g
sugar
17g
salt
1.58g

Ingredients

  • 250g mozzarella, drained and grated
  • 18-20 no cook lasagne sheets
  • 85g block parmesan, grated

For the meat sauce

  • 3 tbsp olive oil
  • 4 onions, finely chopped
  • 8 garlic cloves, crushed
  • 1 tbsp dried mixed herbs
  • 2 bay leaves
  • 1kg minced beef
  • 4 x 400g/14oz cans chopped tomatoes
  • 4 tbsp ketchup
  • small glass red wine (optional)

For the white sauce

  • 200g butter
  • 140g flour
  • 1.7l milk
  • few gratings nutmeg

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Method

  1. Make the meat sauce: heat the oil in a large saucepan and gently cook the onions for 10 mins until golden. Add the garlic, herbs and bay, then cook 2 mins more. Heat a large frying pan. Crumble in a quarter of the beef, cook until brown, then add to the onions. Continue to fry the beef in batches and add to the onions until all the meat is used up. Tip the tomatoes and ketchup in with the onions and beef. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan. Season and bring to a simmer. Gently cook for 30 mins until thick and saucy, then set aside.
  2. Meanwhile, make the white sauce. Tip everything into a pan, season, then bring to a simmer, whisking continuously. Don’t worry if it’s lumpy – if you whisk enough the sauce will come together. Simmer for 5 mins, whisking, until smooth and thickened, then remove from the heat. If not using straight away, cover with cling film and set aside.
  3. Make sure you divide everything up so that you can make two lasagnes. Place a thin layer of meat sauce in an ovenproof baking dish, drizzle with a little white sauce and scatter with a little mozzarella. Cover with a layer of lasagne sheets, then top with more of both sauces, more mozzarella and more lasagne sheets. Repeat once more, then cover the top layer of lasagne in just white sauce. Finally scatter over some Parmesan. The lasagnes can now be chilled in the fridge for a day ready to be cooked, or frozen for up to 3 months – see tips, below.
  4. To cook, heat oven to 200C/180C fan/ gas 6. Cook for 35-40 mins until brown on the top and crisp around the edges. Leave to settle for 10 mins before cutting into squares and serving with a green salad and some garlic bread, if you like.

Recipe from Good Food magazine, March 2010

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Comments

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mandylp1's picture
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This recipe is amazing and so straightforward. Didn't take too long at all and made two average size oval dishes plus plenty of meat sauce leftover ready to freeze for bolognaise! The white sauce was lumpier than I'd have liked but I just sieved it and was great. I also added some mushrooms but otherwise followed it to the letter and really is tasty. Will be the recipe I use from now on!!

katietrapp's picture
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Thought this was lovely. I used chilli tomato ketchup for extra flavour. Worth the effort.

diamond_sky's picture

Really yummy. Used goats cheese instead of parmesan & mozzarella & added half a tsp of dijon mustard to the white sauce.

amyraz's picture
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Definitely not the best lasagne recipe I've ever used. There are others on this website that are much better. The white sauce came to nothing when cooked for me, and it was a bit sloppy.

webbje's picture
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I loved this recipe and enjoyed cooking it very much.
I added 400grams of mushrooms which I baked and left to drain before adding them to the sauce. Personally I would add some extra mozzarella and some chilli pepper (missed the kick).
Instead of making 2 separate lasagne's I made 1 really big one (A3 paper size).

menapian's picture
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It never really gets going. First mouthful and you think 'hmm .. ok..' then you say 'where's this going?'. It goes somewhere .. but never arrives.

smoyse's picture
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This was delicious. Total GARFIELD when it comes to lasagne. I managed to find individual sized dishes that are exactly the same size as a sheet. so I made 5 which were four layers thick using this receipe. I find it's best if your in a hurry, defrost in microwave for 4-5 mins and then cook in the oven for 20 minutes on Gas 7. They stay moist and look amazing.

kelbuchanan82's picture
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Delicious, i loved this lasagne but did take i long time to prepare

kennethbarratt's picture

CHILLI PANCAKES

5lbs Mince Beef
2 Large onions diced
1 Red Pepper seeded and diced
1 Green Pepper seeded and diced
4 cloves Garlic minced
1 level tsp Chilli flakes
2 tbsp Cumin
4 tbsp Lee-en-perins sauce
2 tin Kidney beans
2 Jars large Dolmio sauce or equivilant
1 Tin chopped tomatoes
1 level tbsp Black pepper
2 level tbsp salt to taste
2 cups of water or as needed
Cayenne to taste

Total cooking time about 60 minutes
leave to go cold and then fill the pancakes.
Put on a flat tray and freeze.
Use as required, just defrost, put in microwave and cook for 1-2 minutes.
Serve with salad.

Also try puree Apple and Sultanas and Cinnamon. Just mix the ingredients together and into pancakes. Freeze the same way and cook the same as the Chilli
Serve with Creme fresh.

halima's picture

This looks amazing!! I would defenetily try to make this.
Spelt Definitely wrong.

its2cold4me2's picture

Kenco - could you add your recipe for the chilli pancake rolls cause they sound lovely. Always looking for new ideas for mince. Thanks.

kennethbarratt's picture

Try doing it with layers of pancakes instead of lasagne its as good if not better as lasagne sometimes sticks together when cooking. You will still have them asking for more. Also try doing this with Chilli, making Chilli pancake rolls and freezing for that late night supper. Once defrosted pop into Microwave for 2 1/2mins.

joannamuckle's picture
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Made this for the kids and my partner, they loved it will be doing it again :)

mrdcman's picture

Dea,

In answer to your question, the idea is really to do up to and including Step 3. You then let the ready to bake lasagne cool down and pop it in the freezer. Remember to take from the freezer to the fridge the night before you complete Step 4 so that it's not still frozen inside.

Alternatively, you COULD do everything (i.e. including Step 4) and then allow it to cool to room temperature before freezing it. You would then have it handy to be defrosted and simply microwaved if you were wanting something handy for a quick meal. However, I don't believe it is anywhere near as nice after being in the microwave. The oven cooking gives it a lovely warm, comforting texture, whereas reheating it in the microwave will leave it warm, but wet and floppy.

deamaj's picture

can someone help, im a poor uneducated student. Do you cook the lasagna first and then freeze it, ready to reheat in the oven for later? or do you assemble it and then put it in the freezer, to cook for another day? thanks !

carrieh2's picture
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I did follow this recipe but apart from the mozarella and wine which bumped the price up considerably, it's 'my' recipe. I don't normally use ketchup though and probably wouldn't again, unless it's cheaper than tinned tomatoes. This made 2 lasagnes and one went into the freezer.

fridaygirl's picture
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Best lasagne recipe I have ever used

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