Easy Lasagne!

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I have a dilemma in my family.  Both Little Miss and Little Sir absolutely adore pasta.  They would eat it morning, noon and night if I’d let them – preferably plain with sweetcorn and maybe a sprinkling of cheese.

On the other side is their Daddy.  He does not like pasta! Full stop.  Something to do with the texture, which I can’t honestly say I understand but considering how much I hate the texture of mushrooms I can at least empathise.

On the third hand (!) there stands me.  I’m not a huge pasta fan, but I absolutely adore lasagne.  Actually, correction, I adore MY lasagne.  I would never choose to have it in a restaurant, and I’m not keen when visiting friends who make it – I dislike the bechamal sauce with a passion.  Slimy, gooey and just plain tasteless.  However, many moons ago my mum showed me how to make the perfect lasagne for my tastes and it has been a staple of my cooking ever since.  The best thing is – everyone in the family loves it!  Paul loves ‘the top’ as he regularly states and the kids love the pasta sheets and piping hot beef.  I love everything about it, and have been known to take it cold for lunch and to heat it up for breakfast the next morning!

If you fancy having a bash at making it, it takes next to no time and can be on the table in under an hour!


500g minced beef (I tend to use the less than 5% fat type)                                                                   Tin of chopped tomatoes                                                                                                                                 300ml of passata                                                                                                                                                 1 small onion                                                                                                                                                       1 pepper (red if you want to try to hide it, otherwise any colour you fancy)                                   A drizzle of oil                                                                                                                                                     A pinch of cinnamon                                                                                                                                         2 handfuls of grated cheese                                                                                                                             Dried lasagne sheets                                                                                                                                         Bisto cheese sauce granules (made up as per the instructions)


  1. Heat the oven to 200 degrees centigrade.
  2. Chop the onion and the peppers into bite sized pieces and fry  in a drizzle of oil over a medium heat until there is a little colour on them.
  3. Add the minced beef and cook through, occasionally stirring.
  4. Add the chopped tomatoes, passata and pince of cinnamon, combine well and allow to simmer for 5 minutes.
  5. Layer the mince and lasagne sheets in an oven proof dish, starting with the mince and finishing with a layer of lasagne sheets.
  6. Make up the cheese sauce as on the packet, and pour over the top of the lasagne, ensuring some of it runs down the inside of the dish.
  7. Sprinkle the grated cheese over the top and pop in the oven for about 30 minutes until the cheese is bubbling and a knife easily slides through the middle of the lasagne.

I tend to serve it with a lovely green salad but it’s just as nice on it’s own!



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