Lasagne pasta bake

To reheat, thaw, then cover with foil and bake for 30-40 minutes (or 20-30 minutes for smaller dishes).

  • 57 mins cooking
  • Serves 4
  • Print


Lasagne pasta bake
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 teaspoon crushed garlic
  • 500 gram premium beef mince
  • 1 jar tomato and basil pasta sauce
  • 1 beef stock pot concentrate
  • 3/4 cup water
  • 250 gram penne pasta
  • 1/2 cup milk
  • 2 tablespoon cheese sauce mix
  • 1/4 cup sour cream
  • 1 teaspoon wholegrain mustard
  • 1/2 cup grated cheese, plus extra for topping if desired
  • sea salt and cracked pepper


Lasagne pasta bake
  • 1
    Preheat the oven to 185°C. Heat the oil in a large frying pan and saute the onion, garlic and beef mince for 5 minutes until browned and fragrant.
  • 2
    Add the pasta sauce, stock pot and water, then simmer for 20 minutes.
  • 3
    Meanwhile, cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente (slightly firm to the bite). Drain.
  • 4
    In a small saucepan, whisk the milk, cheese sauce mix, sour cream and mustard over heat until simmering and thickened, then stir in the grated cheese. Taste and season as required.
  • 5
    Toss pasta with mince sauce, then spoon into a large freezer-proof baking dish or 3 foil containers. Smooth top and pour over cheese sauce, then sprinkle with extra cheese if desired. Bake for 15-20 minutes or until golden and bubbling.


There’s a bit of cheating here with a shop-bought pasta sauce and cheese sauce mix but these are great time-savers when you are in the midst of a big cooking session. This meal can be easily frozen, and in fact tastes even better for it! Then all that’s needed is a salad on the side.

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