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

Easy Beef Lasagne

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 17 votes
Print Pin
Course: Dinner
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 serves
Calories: 341kcal

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

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
Ingredients Info:
  • 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.
 
More Recipe 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.
Best cheeses to use: mozzarella cheese is what gives this lasagne it's oozy, gooey cheesiness without the need for a homemade bechamel sauce. Adding a little parmesan to the top gives is a traditional Italian flavour.
Adding vegetables: you can add grated carrot and zucchini or baby spinach to the tomato beef sauce if you like.
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 2 days.
Freezing: freeze leftover lasagne in an airtight container for up to 3 months. Allow to defrost in the fridge or microwave before reheating.

Nutrition

Calories: 341kcal | Carbohydrates: 15g | Protein: 22g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 630mg | Potassium: 727mg | Fiber: 3g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 12.5mg | Calcium: 259mg | Iron: 3.3mg