Easy Beef Lasagne

a baking dish of lasagne, with a tea towel wrapped around it, with a serving being lifted out

A quick and easy beef lasagne that's extra cheesy and ready to eat in just 1 hour! With no need to make a bechamel sauce, it is the perfect midweek family dinner!

5 from 109 votes

Print Pin

Course: Dinner

Cuisine: Italian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: serves

Calories: 341kcal

Author: Lucy - Bake Play Smile

Equipment

Stove-top or Thermomix
Oven

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 not dried

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

RECIPE NOTES & TIPS

Conventional oven: if your oven is not fan-forced, increase the temperature by 10-20 degrees and keep a close eye on the lasagne while cooking to ensure it is not browning too much.

Use the Right Cheese – For that perfect melty, gooey texture, use a mix of mozzarella and parmesan. Mozzarella gives you that stretchy, cheesy goodness, while parmesan adds a little extra flavour.
Let the Meat Sauce Simmer – Make sure your beef sauce has plenty of time to cook and thicken, so it doesn’t make your lasagne soggy. A good 15-20 minutes of simmering allows the flavours to develop and the sauce to reduce to the perfect consistency.
Layer It Right – Start with a thin layer of sauce at the bottom of your dish to prevent sticking, then alternate layers of sauce, pasta sheets, and cheese. Finish with a generous topping of cheese for a crispy, golden top.
Don’t Skip the Resting Time – After your lasagne comes out of the oven, let it rest for about 15 minutes. This allows the layers to set and makes it easier to slice without losing all that cheesy goodness.
Use a Rich Tomato Sauce – The base sauce should be packed with flavour. Adding garlic, onion and herbs will really bring the taste of the sauce to life.
Add Extra Veggies – Sneak in some finely grated carrots, zucchini, or spinach to boost the nutrition and flavour without altering the taste too much. It’s an easy way to add hidden veggies the kids will love!
Reheating: you can reheat lasagne in a low oven or in the microwave.
Storing: store any leftover lasagne in an airtight container in the fridge for up to 3-4 days.
Freezing: You can freeze leftover lasagna in an airtight container for up to 3 months. Allow it to defrost in the fridge or microwave before reheating.

Nutrition