A quick and easy beef lasagne that's extra cheesy and ready to eat in just 1 hour! And best of all, a time saver, as there's absolutely no need to make a bechamel sauce! The perfect midweek family dinner.
When it comes to classic family favourite dinners, there's no doubt that lasagne is right up there... along with creamy carbonara, chicken, bacon and rice casserole, tuna pasta bake and fried rice!
This is the ultimate 'cosy food' - perfect for filling up hungry tummies after a busy day.
And best of all, there's no need to spend hours slaving over a delicious lasagne; my quick and easy beef lasagne is ready in just 1 hour!
Why You're Going To Love This Recipe
There's a whole lot to love about this cheesy beef lasagne:
- Quick & easy - unlike most lasagne recipes, this one requires just 20 minutes prep time and 40 minutes cooking time, so you can enjoy it any night of the week.
- Family favourite - if you ask kids what their favourite dinners are, it's almost guaranteed that lasagne will be at the top of their list! And who can resist the cheesy, meat and carby-goodness?!
- Freezer-friendly - make a double batch and pop any leftovers in the freezer for up to 3 months. Lasagne is one of those dishes that reheats beautifully (some would argue that reheated lasagne is even better than when it's straight out of the oven!)
- Cheat's version - my easy beef lasagne is full of oozy and gooey cheese... without the need to make a bechamel sauce! This saves you so much time and effort, without losing any flavour!
What You Need
This easy beef lasagne is made using a handful of basic ingredients (many of which you will already have at home):
Note: scroll to the printable recipe card at the bottom for ingredient quantities and a detailed method.
- onion & garlic - use a finely diced brown (or yellow) onion. You can use either store-bought minced garlic or mince your own garlic cloves.
- beef mince - also referred to as ground beef or ground beef mince.
- tomato paste - this gives the sauce a rich flavour.
- tinned tomatoes - choose diced or crushed tomatoes.
- beef stock - use a liquid beef stock or make your own by mixing 1 teaspoon of beef stock powder through every 1 cup of water.
- dried italian herbs - I like to use parsley and oregano.
- cheeses - mozzarella is the secret to this oozy, cheesy beef lasagne! Grated parmesan on top also gives that lovely special flavour hit that you just have to have with a pasta dish!
- lasagne sheets - I like to use fresh lasagne sheets rather than dried lasagne sheets as they cook much quicker and stay softer and more moist.
Step By Step Instructions
It takes just 20 minutes and a few simple steps to prepare my easy beef lasagne.
Note: scroll to the printable recipe card at the bottom for ingredient quantities and a detailed method.
Step 1 - Sauté
Add the diced onion and minced garlic to a large frying pan.
Sauté the onion and garlic until soft and translucent.
Step 2 - Add The Beef
Add the beef mince, breaking up the clumps with a spoon.
Cook until the mince is browned.
Step 3 - Cook The Sauce
Add the tomato paste, tomatoes, beef stock, Italian herbs and salt and pepper.
Bring to a boil and then simmer (stirring occasionally) for 15 - 20 minutes.
Step 4 - Assemble
Assemble the lasagne by adding a layer of sauce to the bottom of the prepared baking dish.
Top with fresh lasagne sheets and then shredded mozzarella cheese.
Repeat the layers until you have used all of the sauce and lasagne sheets.
Finish with a layer of mozzarella cheese and add a sprinkle of grated parmesan over the top.
Step 5 - Bake
Bake in a preheated oven for 30-40 minutes or until cooked through and the cheese has melted and turned golden on top.
Tip: If you notice the cheese over-browning too much, add a loose sheet of foil over the top or move to a lower shelf in the oven.
Serving Suggestions
You can serve this easy beef lasagne on its own or add one of these delicious sides:
- Walnut, Pear & Parmesan Salad (my fave!) - a fresh and light salad
- Homemade Soft Bread Rolls - these soft and fluffy white rolls are amazing served warm from the oven
- Panzanella - a classic tomato salad
- Pumpkin, Spinach and Feta Salad - this tasty salad perfectly complements the cheesy lasagne.
Expert Tips
Of course! While this lasagne is super cheesy already, you can add a bechamel sauce if you like (this will add to the prep time though).
Mozzarella cheese is what gives this beef lasagne it's oozy, gooey cheesiness without the need for a homemade bechamel sauce. And adding a little grated parmesan to the top gives it a traditional Italian flavour.
Yes, absolutely! Add grated vegetables like carrot or zucchini or even a handful of baby spinach to the sauce when cooking.
Yes! Some would argue that lasagne is even better once it's reheated. You can reheat lasagne in a low oven or in the microwave.
Store any leftover lasagne in an airtight container in the fridge for up to 2 days.
Freeze leftover beef lasagne in an airtight container for up to 3 months. Allow to defrost in the fridge or microwave before reheating.
Related Recipes
Italian pasta dishes are some of my favourite recipes to cook!
They're simple, taste delicious and the leftovers are just as delicious reheated.
Here are a few of my most popular Italian recipes (as voted by my readers!):
- The Famous TikTok Pasta - this is the recipe that took the world by storm! It's quite literally the easiest, no-fuss pasta recipe EVER! Tomato, feta and basil combine to make a pasta that the whole family will love.
- Spinach & Ricotta Cannelloni - who can resist the creamy spinach filling topped with Italian tomato sauce and cheesy mozzarella?!
- Pumpkin & Spinach Lasagne - creamy pumpkin sauce is perfectly matched with spinach and pasta sheets to make this tasty vegetarian meal. Meat-free Monday's never looked so good.
- Italian Beef Ragu Pasta - the rich and tender slow cooked beef falls apart in your mouth making this pasta the ultimate in winter comfort food.
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Easy Beef Lasagne
Ingredients
- 1 tbs olive oil
- 1 onion finely diced
- 1 clove garlic crushed or 1 tsp minced garlic
- 500 g beef mince
- 65 g (5 tbsp) tomato paste
- 800 g canned tomatoes
- 500 g (2 cups) liquid beef stock
- 2 tsp dried Italian herbs oregano, parsley
- salt and pepper to taste
- 250 g mozzarella cheese shredded
- 50 g parmesan cheese grated
- 375 g packet fresh lasagne sheets
Instructions
Conventional Method
- Heat the olive oil in a saucepan or deep frying pan. Add the diced onion and minced garlic and cook until soft and translucent.
- Add the beef mince, breaking the clumps apart with a spoon, and cook until browned.
- Stir through the tomato paste, canned tomatoes, beef stock and herbs. Season with salt and pepper.
- Bring to the boil and then cover and simmer for 15-20 minutes, stirring occasionally.
- Preheat the oven to 180 degrees celsius (fan-forced).
- Lightly grease a large baking dish.
- Spoon ½ cup of the bolognese sauce into the bottom of the prepared dish.
- Layer with the fresh lasagne sheets and ¼ of the shredded mozzarella cheese.
- Repeat with the meat, lasagne sheets and mozzarella until you have 4 layers, finishing with a mozzarella layer.
- Sprinkle over the grated parmesan cheese.
- Bake in the oven for 30-40 minutes or until cooked through.
- Leave to stand for 5 minutes before serving.
Thermomix Method
- Place the roughly chopped onion and garlic clove for 5 seconds, Speed 7. Scrape down the sides of the bowl.
- Add olive oil and sauté for 2 minutes, 100 degrees, Speed 1.
- Add crushed tomatoes, tomato paste, beef stock, herbs, salt and pepper and cook for 20 minutes, 100 degrees, Speed 1.
- Add mince through the hole of the lid and mix with the aid of spatula. Cook for 8 minutes, 100 degrees, REVERSE, Speed soft.
- Preheat the oven to 180 degrees celsius (fan-forced).
- Lightly grease a large baking dish.
- Spoon ½ cup of the bolognese sauce into the bottom of the prepared dish.
- Layer with the fresh lasagne sheets and ¼ of the shredded mozzarella cheese.
- Repeat with the meat, lasagne sheets and mozzarella until you have 4 layers, finishing with a mozzarella layer.
- Sprinkle over the grated parmesan cheese.
- Bake in the oven for 30-40 minutes or until cooked through.
- Leave to stand for 5 minutes before serving.
Notes
- Onion & garlic - use a finely diced brown (or yellow) onion. You can use either store-bought minced garlic or mince your own garlic cloves.
- Beef mince - also referred to as ground beef or ground beef mince.
- Tomato paste - this gives the sauce a rich flavour.
- Tinned tomatoes - choose diced or crushed tomatoes.
- Beef stock - use a liquid beef stock or make your own by mixing 1 teaspoon of beef stock powder through every 1 cup of water.
- Dried Italian herbs - I like to use parsley and oregano.
- Cheeses - mozzarella is the secret to the oozy cheesy beef lasagne! Grated parmesan on top also gives a lovely flavour.
- Lasagne sheets - I like to use fresh lasagne sheets rather than dried lasagne sheets as they cook much quicker and stay softer and more moist.
Yvonne
Worried as my sauce is sommuch more liquidy with the 2 cups of beef stock than yours looks in photo. Am boiling down
Lucy
Just keep it simmering and it will be fine!