Beef lasagne

Nothings beats a classic beef lasagne; dish this family favourite up tonight for a dinner that will have everyone coming back for seconds.

  • 20 mins preparation
  • 1 hr 35 mins cooking
  • Serves 8
  • Print


  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1/4 cup tomato paste
  • 750 gram beef mince
  • 2 (400 g) cans diced tomatoes
  • 1/2 cup dry red wine
  • 1 teaspoon white sugar
  • 250 gram packet instant lasagna sheets
  • 2 quantities bechamel sauce
  • 2 medium tomatoes, thinly sliced
  • 3/4 cup grated mozzarella cheese
  • green salad, to serve


  • 1
    Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease a 2 1/2-litre casserole dish.
  • 2
    Heat oil in a heavy-based saucepan on medium. Saute onion and garlic for 2-3 minutes, until tender. Stir in tomato paste. Increase heat to high. Add mince and brown well for 4-5 minutes.
  • 3
    Stir in tomatoes, wine and sugar. Bring to boil, then reduce heat to low. Simmer, uncovered, for 25-30 minutes, until thickened. Season to taste.
  • 4
    Arrange a layer of lasagna over base of dish, breaking to fit. Cover with a 1/3 of meat sauce then 1/3 of bechamel sauce. Repeat. layers twice, finishing with bechamel. Top with tomato and cheese.
  • 5
    Bake, uncovered, for 45-50 minutes, until golden and bubbling. Serve hot with green salad leaves.

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