Beef & Veg Lasagne (serves 6-8)

One of my favourite dishes is my dad’s famous lasagne. Many have tried and failed to get it right. 

This recipe is my own take on beef lasagne. It is nowhere near as good as my dad’s and I would never divulge his secret recipe even if I knew it -you’ll have to buy his cook book when it comes out!

I have added some vegetables for extra nourishment and flavour, you can add whatever vegetables you like or even use a different type of mince.

Here’s the recipe:



  • 750g mince beef
  • 2 Tbs olive oil
  • 1 onion sliced/diced
  • 4 cloves garlic, finely sliced/diced
  • 1 carrot, grated,
  • 1 tomato, diced
  • 1/2 capsicum, diced
  • 1 1/2 cups tomato sauce
  • 1 tin of diced tomatoes
  • Salt and pepper to season


  • 75g butter
  • 2/3 cup of flour
  • 2/3 cup of grated tasty cheese
  • 1/2 cup grated mozzarella cheese
  • 1L milk (you can use skim milk)
  • Salt and pepper to season


  • Packet lasagne pasta sheets
  • Water
  • Salt



1. Heat oil in a large pan and fry off garlic and onion. Add beef and cook on high until browned. Drain out some of the oil.

2. Add tin of diced tomatoes, tomato sauce and vegetables and cook on medium for about 5 minutes.

Tip: vegetables such as leek and zucchini also work well. For a more Mexican twist, add a tin of mixed beans.

3. Season with some salt and pepper. Set aside.


4. In a new pan, melt butter over medium heat.

5. Add onions and stir. Then add flour and stir until smooth.

6. Reduce stove to medium heat and pour in milk, stirring quickly until the mixture is smooth.

7. Add grated cheese and stir until melted.

8. Season with some salt and pepper.


9. Boil lasagne sheets in salted water until they are half-cooked. Spread out on a plate to cool.

Tip: make sure the lasagne sheets don’t touch when spread out on the plate to avoid them getting stuck together.


10. Line the bottom of an oven-proof dish with the pasta sheets. Pour a layer of the meat sauce on top, then cover with a layer of white sauce. Add another layer of pasta then repeat until the sauces are finished.

11. Finish with a layer of white sauce and top with the mozzarella cheese.

12. Bake in an oven at 180C for about 15 -20 minutes or until cheese is golden.

Serve with salad and enjoy!


One thought on “Beef & Veg Lasagne (serves 6-8)

  1. I love putting veggies in my meat sauce. I think it breaks up all the meat, plus veggies are good for you. Always love a good lasagne and yours looks great 🙂


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