So this Lasagne includes your two sauces, too. If you haven’t got the time, don’t feel bad buying some jars. You’ll need a jar of a tomato pasta bake and a cheesey pasta bake, too.

You can use any mince for this. I prefer chicken mince but with that, you have to be vary careful not to overcook it – as it dries out quickly. Vegetarian mince works nice here, too.


  • 400g mince
  • 2x carrots diced
  • 6 button mushrooms, sliced
  • 2x handfuls of frozen peas
  • Lasagne sheets

Tomato sauce

  • Can of tomatoes
  • Tomato paste
  • Oxo cube
  • salt, pepper and oregano/thyme
  • half a cup of water
  • Dash of bbq sauce
  • Dash of mustard

Cheese sauce

  • 2 cups grated cheese (cheddar/Parmesan)
  • 400ml milk (if too thick, can add dash more when cooking)
  • 25g butter
  • 25g flour
  • salt & pepper


  • Run sink of warm, soapy water.
  • Pre-heat oven to 180 degrees and prep your sauce ingredient amounts.
  • In casserole dish, cover bottom in a layer of lasagne sheets
  • Add oil and seasoning to frying pan (don’t turn on yet)
  • Place a sauce pan on stove (don’t add anything yet)
  • Dice carrots and mushrooms. Add carrots to frying pan.
  • On medium heat, soften carrots and add mushrooms and peas when soft.
  • When soft, crumble in mince and brown it.
  • Add tomato paste, can of tomato and crumble in oxo cube. Stir around
  • Add water if needed and let simmer, with the occasional stir.
  • Add butter to saucepan and melt on low-medium heat.
  • Stir in the flour and keep stirring for 1-2 mins.
  • Take off heat and slowly pour in milk while stirring constantly until smooth
  • Return to heat for about 8 mins let simmer, but stir occasionally
  • Meanwhile, mince should be cooked. take off heat.
  • Add layer of mince over pasta sheets and place another layer of pasta on top.
  • Add another layer of mince and repeat until no more mince left.
  • When your white sauce has simmered, add cheese and stir in until melted
  • Don’t let it boil.
  • Pour cheese sauce over top of lasagne and cook for 40 mins
  • Serve with a salad or on its own – great for left overs.

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