Easiest Ever Lasagne Recipe
Introduction
This easiest ever lasagne is a comforting, flavorful dish perfect for family dinners or casual gatherings. It combines tender minced beef, mushrooms, and roasted vegetable sauce with layers of fresh pasta and a creamy cheese topping for a truly satisfying meal.
Ingredients
- 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
- 300-350g tub roasted vegetable sauce
- 3 really good squirts of tomato ketchup
- 1 large egg
- 284ml carton double cream
- 175g extra-mature cheddar
- 9-12 sheets of fresh lasagne
- A whole nutmeg (you don’t use it all)
- Fresh chives, optional
Instructions
- Step 1: Heat a large non-stick frying pan until hot. Add about half the mince and fry over medium heat for 4-5 minutes until browned, breaking up lumps with a wooden spoon. Transfer the browned mince to a bowl.
- Step 2: Add the remaining raw mince to the pan along with crushed garlic and oregano. Fry as before, then return all the mince to the pan and mix together.
- Step 3: Add mushrooms and roasted vegetable sauce to the pan. Squirt in the ketchup generously. Season with salt and black pepper if desired. Stir well, increase heat to bring to a boil, then reduce heat to simmer gently. Cover and cook for 30-35 minutes, stirring every 10 minutes until mushrooms shrink and sauce thickens.
- Step 4: Meanwhile, beat the egg in a large bowl. Pour in the cream and grate about two-thirds of the cheddar into the bowl. Season with black pepper and beat well to combine. Preheat the oven to 180°C (gas mark 4, fan 160°C).
- Step 5: Place the lasagne sheets in a dish and cover with boiling water for 5 minutes to soften. Prepare an ovenproof dish (about 28-30cm x 22-23cm and 7.5cm deep).
- Step 6: Spread a couple of spoonfuls of meat sauce on the bottom of the ovenproof dish. Lay 3-4 lasagne sheets over the sauce, overlapping if needed, then drizzle 2-3 spoonfuls of the cheese sauce over the pasta.
- Step 7: Spoon half of the remaining meat sauce over the pasta and spread evenly to the edges. Add another 3-4 lasagne sheets, then spoon over the remaining meat sauce, spreading to edges. Cover with the final 3-4 sheets of pasta.
- Step 8: Pour the remaining cheese sauce evenly over the top. Tilt the dish gently so the sauce reaches the edges and press down the pasta corners so none poke out. Grate the remaining cheddar evenly on top, then grate about half a teaspoon of nutmeg over the cheese.
- Step 9: Bake in the preheated oven for 30 minutes or until bubbling and golden. Let the lasagne stand for 5 minutes before serving. Optionally, decorate the top with chopped fresh chives cut into letters or shapes.
Tips & Variations
- Spell out messages like “MUM” on top of the lasagne using fresh chives for a personal touch.
- Use a mix of dried oregano and basil for extra herb flavor.
- Substitute the mushrooms with courgettes or bell peppers if preferred.
- For a vegetarian version, replace minced beef with lentils or chopped mushrooms and use vegetable sauce.
Storage
Store leftover lasagne covered in the refrigerator for up to 3 days. Reheat in an ovenproof dish at 180°C until warmed through or microwave individual portions until hot. You can also freeze the lasagne in portions for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried lasagne sheets instead of fresh?
Yes, dried sheets can be used but adjust the soaking and layering process according to package instructions as dried pasta usually needs more liquid or longer cooking time.
What can I serve with this lasagne?
A fresh green salad, garlic bread, or steamed vegetables complement this rich lasagne beautifully.
Print
Easiest Ever Lasagne Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This easiest ever lasagne recipe combines lean minced beef, mushrooms, and a rich roasted vegetable sauce with layers of fresh lasagne sheets and a creamy, cheesy topping. It’s a comforting, flavorful dish perfect for a family meal, baked until golden and bubbling. The addition of aromatic nutmeg and optional fresh chives adds a special touch to this classic Italian-inspired casserole.
Ingredients
Scale
Meat Sauce Ingredients
- 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
- 300–350g tub roasted vegetable sauce
- 3 really good squirts of tomato ketchup
- Salt and black pepper, to taste
Cheese Sauce Ingredients
- 1 large egg
- 284ml carton double cream
- 175g extra-mature cheddar, grated
- Freshly ground black pepper, to season
Assembly
- 9–12 sheets of fresh lasagne
- A whole nutmeg (use about ½ teaspoon grated for topping)
- Fresh chives, optional, for decoration
Instructions
- Brown the Mince: Heat a large non-stick frying pan until hot. Add about half the minced beef and fry over medium heat for 4-5 minutes, stirring with a wooden spoon and breaking up lumps, until browned. Remove browned mince to a bowl.
- Cook Remaining Mince with Aromatics: Add the rest of the raw minced beef to the pan along with crushed garlic and dried oregano. Fry similarly until browned, then return all the browned mince to the pan and mix together.
- Add Mushrooms and Sauce: Stir in the sliced mushrooms, roasted vegetable sauce, and tomato ketchup. Season with salt and black pepper if desired. Increase heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for 30-35 minutes, stirring every 10 minutes, allowing the mushrooms to release moisture and the sauce to thicken.
- Prepare Cheese Sauce: While the meat sauce cooks, break the egg into a large bowl and whisk to combine yolk and white. Pour in the double cream, then add about two-thirds of the grated cheddar. Season with freshly ground black pepper and beat thoroughly until smooth and mixed.
- Pre-soak Lasagne Sheets: Place the fresh lasagne sheets in a dish and cover with boiling water. Let them soak for 5 minutes to soften and become pliable.
- Assemble the Lasagne: Preheat the oven to 180°C (gas mark 4, fan 160°C). In an ovenproof dish measuring approximately 28-30cm x 22-23cm x 7.5cm, spread a couple of spoonfuls of the meat sauce evenly over the bottom. Lay 3-4 sheets of lasagne over the sauce, slightly overlapping to fit. Drizzle 2-3 spoonfuls of cheese sauce over the pasta.
- Layer Meat and Pasta: Spoon half of the remaining meat sauce evenly over the pasta layer, spreading to the edges. Add another 3-4 sheets of lasagne, then spread the remaining meat sauce over these. Cover with a final 3-4 sheets of lasagne.
- Top with Cheese Sauce and Seasoning: Pour the remaining cheese sauce over the top layer of pasta, jiggling the dish to spread the sauce to the edges and press the pasta corners down so none stick up. Grate the rest of the cheddar cheese evenly on top, then grate about ½ teaspoon of nutmeg over the cheese.
- Bake the Lasagne: Place the lasagne in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbling.
- Rest and Decorate: Remove from oven and allow the lasagne to stand for 5 minutes before serving. Optionally, decorate the top with freshly snipped chives, spelling out a message or simply garnishing.
- Serve: Cut into 6 portions and serve with a fresh green salad for a complete meal.
Notes
- Pre-soaking fresh lasagne sheets in boiling water softens them for better layering and texture.
- Use good quality lean minced beef for a healthier, less greasy dish.
- The nutmeg adds a subtle warmth and depth to the cheesy topping—don’t omit it.
- Fresh chives as a garnish add a fresh oniony flavor and a pretty presentation.
- For a vegetarian alternative, substitute the minced beef with plant-based mince and ensure the sauce is vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: lasagne, easy lasagne recipe, baked pasta, minced beef lasagne, cheesy lasagne, family dinner
