Easiest ever lasagne

Easiest ever lasagne

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(16 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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19th Apr, 2015
I used to make Lasagna from scratch, it took forever. I made this lasagna tonight and I can honestly say it is much better than the one I used to slave over for half a day. Everyone in my family agrees it was delicious. I will definitely be making this on a regular basis. Thanks for a great recipe. ☺️
28th Feb, 2015
I made this tonight with my 9 year old, she really enjoyed it (plus ate mince which she won't normally), and it was delicious :-), thank you
24th Jun, 2014
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!
8th Jan, 2013
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!
30th Aug, 2012
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
21st Dec, 2011
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.
22nd Nov, 2011
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.
3rd Oct, 2011
try using condensed tomato soup instead of ketchup ! :-)
Hanszinderfaan's picture
28th Sep, 2011
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.
7th Jun, 2011
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


3rd May, 2019
Where is the recipe for the roasted veg sauce or where can I buy it from?
goodfoodteam's picture
4th May, 2019
Thanks for your question. You can find roasted or chargrilled vegetable sauces in the Italian section in the supermarket, either fresh or in jars - both will work well. It's also fine to replace this with any tomato-based pasta sauce.
4th May, 2019
That's really helpful thank you!
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