This recipe is enough for a big lasagne so halve ingredients for a smaller lasagne or divide into 2 separate dishes and freeze one, ready for next time!
- Dash olive oil
- 2 onions, finely chopped
- 450g (15oz) lean minced beef (or lamb, pork, turkey)
- 250g (8oz) finely chopped vegetables (e.g. carrot, pepper, mushrooms, courgette)
- 4-6 cloves garlic, crushed
- 1 heaped teaspoon dried oregano and 1 of dried basil
- 2 good pinches pepper (1 for the sauce)
- 1 400g (14oz) tin chopped tomatoes
- 1 pint milk (568ml)
- 1½ tablespoons cornflour
- 50g (2oz) cheddar, grated + 20g (½oz) cheese to top
- 300g (10oz) lasagne
- Add oil to a large pan, cook the onions until lightly browned then add the minced beef (or other mince if you prefer) and cook 3-4 minutes, stirring regularly until cooked through and breaking up any clumps with the back of a spoon.
- Now add the mixed vegetables, garlic, herbs, pepper and tomatoes. Mix well, turn down the heat, cover and simmer gently for 15 minutes.
- Meanwhile, dissolve the cornflour and a pinch of pepper into a dash of milk. Heat the rest of the milk in a pan, when nearly boiling turn down the heat, stir in the cornflour mixture and carry on stirring until it has thickened, then stir in 50g (2oz) cheese.
- In a lightly oiled ovenproof dish (around 5-6cm/ 2½ in deep) spread a spoon of the meat sauce then add a layer of lasagne, top with a layer of the filling and a little cheese sauce, then another layer of lasagne, making 3-4 layers in all, ending with a final layer of lasagne, spread with the last of the cheese sauce and sprinkle with the remaining cheese.
- Bake 180ºC/Gas 6/ 400ºF for 45 minutes until the top is golden brown.
Chef’s tip from Lyndon
Allow to rest for 10-15minutes before serving as this enables the lasagne to set and makes it easier to cut. This dish is delicious for lunch the next day. Store in an airtight container or wrap, and place in the fridge. Heat thoroughly before serving.
Add any cooked or raw vegetables you have e.g. celery, tomatoes and peppers. Add diced ham; use any cheese or odds and ends of different cheeses
Use any minced meat such as pork, lamb or turkey, or swap meat for sliced mushrooms. Add a layer of cooked drained spinach for extra colour and texture.
Add fresh basil, chilli, rosemary or smoked bacon; or add Dijon mustard to cheese sauce. Add tomato paste, Worcestershire or soy sauce, or wild mushrooms
For best results, cool down quickly (ideally within an hour), divide into portions, place in an airtight container, label and then pop in the freezer. Defrost in the fridge, ideally overnight, and use within 24 hours after defrosting. Reheat in microwave or covered in foil in the oven, heating thoroughly until piping hot.
Vegetarian and vegan options
Add a can of green or puy lentils and a can of mixed beans instead of minced beef. Or try replacing the mince with a mince substitute. Use dairy-free cheese and rice or soya milk for the sauce.
Can be made with gluten-free pasta and lactose-free cheese and milk. If avoiding tomatoes add some stock instead and thicken with gluten-free gravy mix.