Beef Lasagne

Beef Lasagne
3.47 from 13 votes
Course: Main Course
Cuisine: Family Favorites
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings (editable): 4
Calories: 1059kcal
Author: Katie @ The Daily Menu


  • 1 tbsp Oil
  • 400 g Beef Mince
  • 1 Onion
  • 2 Garlic Cloves
  • Salt/Pepper
  • 3 Kumara
  • 2 Carrots
  • 1/2 Silverbeet
  • 1 Jar of Passata Sauce
  • 1 tsp Dried Mixed Herbs
  • 2 tsp Beef Stock Powder
  • 200 g Lasagne Sheets
  • 1/2 c Cheese

Cheese Sauce

  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 1/2 c Cheese
  • 1 1/2 c Milk


  • Crush the garlic cloves and slice the onion
  • Add the oil to a large frying pan; add the mince, onion and garlic to the frying pan; season with salt and pepper and brown for 6-8 mins
  • Add the beef stock powder and dried mixed herbs to the mince mixture; stir to coat
  • Peel and grate the kumara and carrots and add to the frying pan
  • Thinly slice the silverbeet and add to the frying pan
  • Add the jar of passata sauce to the frying pan; cover and simmer for 20 mins; stir occasionally and add some water if needed

Cheese Sauce

  • Add the butter to a saucepan and melt; add the flour and cook with the butter for 1-2 mins. Remove the saucepan from the heat and whisk in the milk. Return the saucepan to the heat and bring to the boil; stir constantly until the sauce thickens. Grate 1 1/2c of cheese and add to the sauce; season with salt and pepper
  • Assemble the lasagne by layering the mince and vegetable mixture, lasagne sheets and cheese sauce; repeat until all of the mixture has been used up
  • Grate 1/2c of cheese and sprinkle over the top of the lasagne
  • Bake in the oven for 35-40 mins at 180°C
  • Serve


Serving: 1Serve | Calories: 1059kcal | Carbohydrates: 95g | Protein: 47g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1527mg | Potassium: 1530mg | Fiber: 10g | Sugar: 22g | Vitamin A: 30032IU | Vitamin C: 6mg | Calcium: 607mg | Iron: 4mg | Net Carbohydrates: 76g