Simple Beef Lasagne

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Makes 4 individual pies

  • 250g lean beef mince
  • lasagne sheets
  • 1 medium brown onion
  • 1 medium carrot (optional)
  • 400g tinned chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp mixed dried herbs
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • half a teaspoon sugar
  • half a teaspoon balsamic vinegar (optional)
  • grated cheese
  • salt and pepper

For white sauce (béchamel):

  • 500ml milk
  • 40g butter
  • 40g plain flour
  • 2 tbsp parmesan cheese


  1. Start with the béchamel. Put butter into pot, and melt over high heat. Add flour and mix in, cooking for 4-5 mins while stirring often to cook out the flour. Don’t allow the flour to go brown.
  2. Add half the milk and stir continuously. Once absorbed, add remaining milk and use a whisk to stir until smooth. Allow to simmer on low heat to thicken, and season with pepper. Add parmesan cheese and stir through. Set aside.
  3. Finely chop the carrot and onion. Oil a hot pot and add diced onions. Start sweating the onions and then add the carrots. Cook for a further minute.
  4. Stir the garlic into the onions and carrots and add the beef mince to the pot. Begin browning the mince.
  5. Add tomato paste and mix through thoroughly. Season with salt and pepper and add herbs. Once beef has browned, add the tin of chopped tomato and simmer for 3-4 minutes.
  6. Mix in the sugar and balsamic vinegar, simmer for further 2-3 mins then season to taste. Remove from heat.
  7. In a deep oven-proof dish, lay a very thin layer of the mince in the bottom then place a layer of pasta sheets on top. On top of the pasta sheets, spread half of the mince, then add nearly half of the béchamel sauce with a sprinkle of cheese. Cover with pasta sheets, and repeat with remaining mince and most of the béchamel. Finish with a layer of pasta sheets, then the remaining béchamel and a generous sprinkling of cheese.
  8. Cover with tin foil, place into preheated oven at gas mark 5/190°c/375°f and cook for 25 mins, then remove foil and cook for a further 10-15 mins. Serve hot.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.