Cheat’s beef lasagne

Lasagne recipe

Beef lasagne is a firm family favourite on Aussie dinner tables and we’ve got one that’s easy enough to whip up any day of the week. The Italian dish is loved for its layers of super-tasty beef mince in tomato sauce, creamy bechamel and soft lasagne sheets. The traditional lasagne recipe has many variations - from a vegetarian lasagne recipe and a dairy-free version to lasagne using different types of meat, such as chicken, veal and pork - but the three main elements of the dish are the sauce, bechamel and lasagne sheets. This recipe features some clever shortcuts, making it a breeze to prepare. Whether you serve lasagne with a green leafy salad or flavour-packed garlic bread, the dish is a warming winner.

Ingredients for beef lasagne recipe

For this easy mince lasagne recipe, you’ll need 500g of good-quality mince. And as for those clever hacks, a jar of Italian tomato and basil passata will enrich the sauce, while a jar of bechamel is an easy way to add creaminess. You’ll also need lasagne sheets - we used fresh for this recipe but you could also use dried (check the packet instructions to see if they need to be pre-cooked before layering) and shredded pizza cheese to complete this homemade dish the family will love.

How to make this easy lasagne recipe

As with a traditional lasagne recipe, you’ll need to make the meat sauce first. Add the mince to a large frying pan over medium-high heat and cook for 5 minutes, stirring with a wooden spoon to break up any lumps until the mince changes colour. Then add the passata and stir the mixture well to combine. Bring it to the boil then reduce the heat to low. Simmer for 10 minutes or until the meat sauce thickens a little. Once this is cooked, spread one-third of the mixture over the base of an ovenproof dish. You’ll want to do this first so the lasagne sheets are covered with the meat sauce on both sides and don’t stick to the bottom of the dish. Then you can go ahead and place 2 lasagne sheets on top - trim the edges to make them fit, if needed. Then spread one-third of the bechamel sauce and sprinkle with one-third of the cheese. Keep layering, using the remaining ingredients and top the dish with cheese. Bake in a 180°C oven for 35 minutes or until the lasagne is golden brown and cooked through. Set it aside to cool for about 5 minutes and scatter with basil leaves to serve.

Now get cooking

There’s plenty to love about lasagne, so if you’re keen to try more, start with this frypan meatball lasagne which has easy twists you’ll love, including one that saves on the washing up. Give this mushroom bianco lasagne recipe, starring smoked cheddar and ricotta, a go for a tasty meat-free Monday - or any day. A cheat’s white sauce is just one thing to love about Courtney Roulston’s easy zucchini lasagne. Try it tonight and you’ll see what we mean. And if it’s more Italian-style beef mince recipes you’re after, try this easy one-pan bolognaise pasta that’s guaranteed to become a new family favourite. And this beef and green veggie pasta bake is full of standout flavours and healthy greens, perfect for a weeknight dinner.