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Serves: 6

By jojosmaman

(1 Vote) 1


  • 1 medium onion

  • 4 tsp tomato puree

  • 1 tin chopped tomato

  • 1 handful cheese grated

  • 175ml red wine

  • 6 slices streaky bacon or pancetta

  • 500g lean minced beef

  • 2 cloves garlic chopped

  • 1 jar cheese sauce

  • 1 box pasta sheets

  • 2 tbsp basil chopped

  • 1 handful button mushrooms sliced


  1. Gently fry the onion in olive oil until softened, Add the chopped garlic and bacon and cook for a further 2 or 3 mins until the bacon is cooked.
  2. Add the mince and cook until just brown.
  3. Add the wine, tinned tomatoes and tomato puree, season to taste and simmer for about half an hour, stirring occasionally.
  4. Add the mushrooms and basil and set to one side.
  5. Line a casserole dish with a layer of pasta sheets, mine uses three per layer.
  6. Add half of the meat mixture.
  7. Do second layer of pasta sheets, again normally about three sheets.
  8. Put about a third of the cheese sauce on top of this followed by the remaining meat mixture.
  9. The final layer of pasta sheets on the top and the remaining cheese sauce on top of that.
  10. Finish with a generous sprinkling of grated cheese on top and garnished with a couple of slices of tomato for decoration.
  11. Bake in the oven approx 170 (fan) for about half an hour and serve with green salad.

Handy Hint

When and how to freeze: If you're using fresh lasagne sheets (the soft ones), you can freeze before or after baking. If you're using the traditional hard sheets, it's best to bake before freezing. Cover with clingfilm before popping it in the freezer
How long will it last?: Up to three months
How do I cook it?: Put it in the fridge overnight to defrost, then cook as normal

Additional Information

  • Make Ahead

  • Can Freeze

  • italian

  • tomato

  • Pasta

  • Meat

  • beef

  • Nut Free

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  • notmyfirst 15/05/17 09:34

    Really easy to do. First time making lasagne and it was delicious!