Fuss-free lasagne

Fuss-free lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 50 mins Cook: 1 hr, 40 mins


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

  • Freezable

Nutrition: per serving

  • kcal847
  • fat48g
  • saturates25g
  • carbs65g
  • sugars17g
  • fibre5g
  • protein43g
  • salt1.58g
Save to My Good Food
Please sign in or register to save recipes.


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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the meat sauce

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1.7l milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • few gratings nutmeg



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Paul Routledge's picture
Paul Routledge
11th Feb, 2020
Ketchup? Maybe some Worcestershire?
8th Apr, 2013
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!!
30th Oct, 2012
Thought this was lovely. I used chilli tomato ketchup for extra flavour. Worth the effort.
5th Apr, 2012
Really yummy. Used goats cheese instead of parmesan & mozzarella & added half a tsp of dijon mustard to the white sauce.
amyraz's picture
17th Nov, 2011
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.
29th Aug, 2011
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
25th Mar, 2011
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.
26th Jan, 2011
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.
21st Dec, 2010
Delicious, i loved this lasagne but did take i long time to prepare
29th Nov, 2010
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?