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This is a real family favourite! Such a hearty, comforting dish. Layers of minced beef in a homemade tomato sauce, veggies, an easy bechamel sauce and plenty of cheese!

Easy lasagne recipe, one handed baker, Rachel Hart

Serves 4-6


  • Lasagne sheets
  • 50g grated tasty cheddar cheese
  • 100g grated mozzarella cheese

Meat sauce:

  • 500g beef mince
  • 1 tbsp olive oil
  • 3 cloves garlic , minced
  • 1 onion, chopped
  • 1 1/2 cups fresh spinach leaves, torn
  • 1 capsicum, finely chopped  
  • 1 carrot, grated
  • 170g tomato paste
  • 1 tin diced tomatoes
  • 3/4 cup stock (optional)
  • 2 tsp mixed herbs
  • salt and black pepper, to taste

White sauce:

  • 4 tbsp butter
  • 1/4 cup plain flour
  • 2 1/2 cups milk
  • salt and black pepper, to taste


  1. To make the meat sauce: In a large pan, brown the mince over a medium-high heat, breaking up any pieces with a wooden spoon. When cooked through, spoon into a bowl and set aside.
  2. In the same pan, add the oil, garlic, onion and saute. Then add the spinach and capsicum and continue to cook on medium heat for a couple of minutes until they soften.
  3. Add the tinned tomatoes, tomato paste, grated carrot, herbs and salt and pepper. Stir and allow the sauce to simmer for 20 mins on low heat, stirring occasionally.
  4. (If you like a smooth sauce – remove from heat and blitz in a blender.) Stir the meat back into the sauce.
  5. To make the white sauce: Add the butter to a small saucepan. Melt over medium heat. Once melted, add the flour, stirring constantly for two minutes.
  6. Gradually add in the milk, whisking until smooth. Season with salt and pepper and cook over medium heat, whisking often, for approx. 5 mins.
  7. To assemble lasagne – lightly spray an oven-proof dish with spray oil. Layer pasta sheets, top with meat sauce, then white sauce, and sprinkle over the mixed grated cheese. Repeat these layers two or three times, finishing with a cheese layer.
  8. Cook at 180° for 30 mins or until cheese is bubbling and golden.

Allow the lasagne to sit for 15 minutes before serving (this stops it running all over the plate!)


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Featured on The Cafe, Wednesday 20 May 2020