Kids’ Favourite Lasagne
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Kids’ Favourite Lasagne

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Fuel hungry little mouths with this classic kid's lasagne. You can freeze the leftovers for up to 3 months, making this the perfect go-to meal.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 500g Quality Mark lean beef mince
  • Oil for frying
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • ¼ cup tomato paste
  • 400g can tomatoes
  • ½ cup beef stock
  • 1 teaspoon sugar
  • 1 teaspoon dried mixed herbs
  • 250g pkt instant lasagne sheets
  • 1 cup grated cheese

For the White Sauce

  • 2 tablespoons butter or margarine
  • 2 tablespoonsplain flour
  • 1 cup milk


Place mince in a bowl and mix in a little oil. Heat a large frypan to hot. Brown the mince in 2 batches, breaking up
any lumps with a fork. Set aside.

Add onion and garlic to the frypan, cook until onion is soft. Return mince and add the tomato paste, tomatoes, stock,
sugar and mixed herbs. Bring to the boil, reduce heat and simmer for 20 minutes. Season to taste with salt and pepper.

To make the white sauce, melt the butter or margarine in a saucepan, add the flour and stir until bubbly. Add one
third of the milk and stir continually until the sauce boils and thickens. Repeat this twice until all the milk is added. Keep stirring until the sauce boils. Season to taste.

Preheat the oven to 180ºC. Alternate layers of meat sauce with the lasagne sheets and half the white sauce in a greased lasagne dish, finishing with a layer of white sauce. Sprinkle with the grated cheese. Bake lasagne uncovered
for about 30 minutes or until thoroughly hot. Serve with salad or seasonal vegetables.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 428g
Energy kJ (kcal) 2656 (634)
Protein (g) 45.8
Fat (g) 29.0
Saturated (g)
Carbohydrate (g) 46.0
Sugars (g)
Sodium (mg) 444
Iron (mg) 5.6
Zinc (mg) 7.5
Vitamin B12 (ug) 4.0
Vitamin D (ug) N/A
Selenium (ug) 14.5

This recipe is a rich source of iron, zinc, selenium and vitamin B12 - essential for growing little bodies!
  • To make this dish go further, cook a little extra mince and add a can of baked beans or grated carrot. Cooked / leftover mince dishes can also be frozen.
  • Freeze mince you don’t intend to use immediately. Uncooked mince can be frozen for 2-3 months.

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