Easiest ever lasagne

Easiest ever lasagne

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(15 ratings)

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


Serves 6
Lesley Waters shows how easy it is for kids to try their hand in the kitchen

Nutrition and extra info

Nutrition: per serving

  • kcal612
  • fat41g
  • saturates23g
  • carbs27g
  • sugars3g
  • fibre3g
  • protein35g
  • salt1.52g
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  • 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



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 300-350g tub roasted vegetable sauce
  • 3 really good squirts of tomato ketchup
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml carton double cream
  • 175g extra-mature cheddar



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 9-12 sheets of fresh lasagne
  • a whole nutmeg (though you don’t use it all)



    One of the most useful of spices for both sweet and savoury

  • fresh chives, optional


  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.

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Comments, questions and tips

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20th Nov, 2010
I have tried this recipe a number of times and the lasagne is always great. Quick and easy.
24th Nov, 2009
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.
24th Jul, 2009
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!
11th May, 2009
made this today using fresh pasta it was fun to make and my family really enjoyed it i shall definately be making this again.
6th Apr, 2009
Oops - forgot to rate the recipe :o)
6th Apr, 2009
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.
13th Feb, 2009
This is the ultimate lasagne recipe ever! I have served this to serveral friends and each one has asked for the recipe. Fabulous.
6th Feb, 2009
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 ;(
1st Oct, 2008
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.
1st Oct, 2008
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.


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