Fuss-free lasagne

Fuss-free lasagne

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(18 ratings)

Prep: 50 mins Cook: 1 hr, 40 mins

Easy

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
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Ingredients

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

    Parmesan

    parm-ee-zan

    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
    Onion

    Onion

    un-yun

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1.7l milk

    Milk

    mill-k

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

  • few gratings nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

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.

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Comments, questions and tips

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its2cold4me2
18th Nov, 2010
Kenco - could you add your recipe for the chilli pancake rolls cause they sound lovely. Always looking for new ideas for mince. Thanks.
kennethbarratt
21st Oct, 2010
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
9th Oct, 2010
4.05
Made this for the kids and my partner, they loved it will be doing it again :)
mrdcman
30th Sep, 2010
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
26th Sep, 2010
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
25th Sep, 2010
2.05
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
1st Apr, 2010
5.05
Best lasagne recipe I have ever used

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