The Best Lasagne
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The Best Lasagne

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We believe some things in life are worth taking a little time over, and lasagne is definitely one of them. It's one of the world’s most beloved meals, and for good reason; it’s tasty, rich, comforting soul food. This recipe makes a huge lasagne, so it’s great for a crowd – or make two smaller ones and freeze one.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 45 mins Cook: 45 mins
Serves 8-10 Serves 8-10
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 1kg Quality Mark beef mince
  • 2 onions, finely chopped
  • 5 cloves garlic, crushed
  • 1 large carrot, grated
  • 2 sticks celery, finely chopped
  • ½ cup tomato paste
  • 2 cups Campbell’s Real Stock - Beef
  • 1 cup red or white wine (or use stock)
  • 2 x 400g cans chopped tomatoes
  • 2 tablespoons dried oregano
  • 1 tablespoon brown sugar
  • 2 anchovies, very finely chopped (optional)
  • 2 tablespoons balsamic vinegar
  • 2 cups spinach, chopped
  • 400g packet of lasagne sheets

Cheese Sauce

  • 100g butter
  • ½ cup flour
  • 3 ½ cups milk, warmed
  • 1 cup cheddar cheese, grated plus extra for topping
  • 1 tablespoon Dijon mustard


Preheat the oven to 180°C conventional bake.


In your largest frying pan, heat a little oil over a high heat. When the pan is hot, add half the mince, breaking up the big lumps quickly with a wooden spoon. Leave the mince to sizzle until the underside is browned, then stir and brown the other side. Set aside and repeat with the remaining mince.

Discard any excess fat from the pan, replace over a medium heat and add a dash of oil. Add the onions, garlic, carrot and celery, and cook, stirring for about 10 minutes until soft. Add the mince back into the pan with the tomato paste, stock, wine, tomatoes, oregano, sugar, anchovies (if using), and balsamic vinegar. Simmer gently for 25-30 minutes or until reduced to a thick sauce. Add the spinach with 5 minutes to go. Season to taste.

Cheese sauce

Melt butter in a large saucepan over a medium-low heat. Add flour and cook, stirring, for 3-5 minutes (don’t let it brown). Remove from heat and slowly add all the warmed milk in a thin stream, whisking all the time, until smooth. Return to heat and cook, stirring, until thickened. Add the cheese and mustard, stirring until smooth. Season to taste and remove from heat.

To assemble

Grease your largest baking dish (or two small). Add a layer of lasagne sheets to the bottom and spread over a third of the meat sauce followed by a third of the cheese sauce. Repeat until ingredients are used up, finishing with a layer of white sauce. Sprinkle with extra cheese. Cover with tinfoil with a couple of steam holes, and bake for 35 minutes. Remove the foil and cook a further 10 minutes or until the top is golden brown and bubbling (you can grill it at the end to help it along). Transfer to a wooden board and rest for at least 10 minutes before you cut and serve it.

Serve with a fresh crunchy salad and tangy vinaigrette.

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 360g
Energy kJ (kcal) 2329 (556)
Protein (g) 36.9
Fat (g) 23.6
Saturated (g)
Carbohydrate (g) 42.9
Sugars (g)
Sodium (mg) 518
Iron (mg) 6.0
Zinc (mg) 6.0
Vitamin B12 (ug) 3.2
Vitamin D (ug) 0.8
Selenium (ug) 12.4

Containing zinc, iron and selenium, this dish is an all-rounder on the immunity health front.
  • Browning mince first is an important step you shouldn't skip. Not only does it allow you to drain the fat off, browning is where most of the flavour comes from.
  • Beef and lamb mince is a fantastic, affordable way to provide your family with a healthy boost of iron, zinc and protein.
  • Always defrost mince in the fridge - only use the microwave if you plan to cook it immediately.
  • To make life easier, you can use a food processor to chop the onion, garlic, celery and carrot to a fine mince before frying.
  • To make a simple vinaigrette, whisk ¼ cup extra virgin olive oil with 2 tablespoons red or white wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh herbs and salt and pepper.

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