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Lasagne with a twist

By beccabryant (GoodFood Community)
  • Rating: 3 out of 5.2 ratings
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
A creamy variation of the ususal lasagne!


For the Red Sauce:

  • 500g of Beef Mince
  • 500g of Pork Mince
  • 500g of creamy and bacon pasta bake sauce
  • 400g chopped tomatoes
  • 1-3 tbsp of Paprika (to your taste)
  • 1-3 tbsp of garlic paste (to your taste)
  • 1x corgette
  • 1x onion (red or white)
  • 1x red pepper
  • 125g of closed cup mushrooms

For the white sauce:

  • 75g of savoury white cause mix (usually three packs)

For the pasta:

  • 250g Dried Lasagne sheets.

For the finishing touches:

  • Handful of grated cheddar cheese (you choose the strength to your taste)
  • 200g Leerdammer Cheese or Mozzarella


  • STEP 1
    Heat oven to Gas Mark 6 or 180 degrees.
  • STEP 2
    Place all of the mince (both pork and beef) into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can. I usually use a hand belnder and pulse it until they're finely cut.
  • STEP 3
    Once they are cut and the meat is browned off add them to the pan of meat.
  • STEP 4
    Now add the pasta bake sauce, chopped tomatoes and garlic paste.
  • STEP 5
    I would advise that you add water if the sauce is too thick.
  • STEP 6
    Leave the red sauce mixture to simmer for aproximately 20-30 minutes. You can leave it longer on a low heat if you wish.
  • STEP 7
    When the red sauce mixture is nearly cooked start the white sauce.
  • STEP 8
    To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
  • STEP 9
    To build the lasagne get a large oven proof dish.
  • STEP 10
    Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then red sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish.
  • STEP 11
    Then pour over your white sauce, spreading so it covers the whole top of the lasagne.
  • STEP 12
    Then place the Leerdammer/Mozzarella over the white sauce.
  • STEP 13
    Place the lasagne in the middle of the oven and leave for 30-40 minutes.
  • STEP 14
    Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
  • STEP 15
    Now you are ready to serve!
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    Rating: 3 out of 5.2 ratings
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