• Italian Tomato Sauce:
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 2-3 cloves garlic, crushed
  • 2 x 400g cans Wattie's Tomatoes Chopped in Juice
  • 2 tsp Gregg's Rubbed Sweet Basil
  • 1 tsp Gregg's Rubbed Oregano
  • 2 Tbsp balsamic vinegar
  • 1 tsp sugar
  • ½ tsp salt

  • Filling:
  • 500g lean beef mince
  • 2 cloves garlic, crushed
  • ¼ cup Wattie's Tomato Paste
  • 150g button mushrooms, sliced

  • Cheese Sauce:
  • 3 cups (750mls) milk
  • 1 bayleaf
  • 50g butter
  • 6 Tbsp flour
  • ⅛ tsp Gregg's Ground Nutmeg
  • 1 cup Parmesan, finely grated
  • 6-8 large dried instant lasagne sheets

To make the Italian Tomato Sauce:

  1. Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly.
  2. Add garlic and cook a further minute. Pour over Wattie's Tomatoes Chopped in Juice and add Gregg’s Rubbed Sweet Basil, Gregg’s Rubbed Oregano, balsamic vinegar, sugar and salt. Stir while bringing the sauce to the boil. Reduce heat to a low simmer. Cook for 30 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat. Taste and adjust seasoning adding a little extra salt and black pepper if wished. When cooked, it will make approximately 2 and ½ cups of sauce.

To make the Beef Lasagne:

  1. Heat a dash of oil in a lidded frying pan. Add mince and brown over a high heat. Stir in garlic and Wattie’s Tomato Paste. Add mushrooms.
  2. Pour over prepared Italian Tomato Sauce. Bring to the boil. Reduce heat. Cover. Simmer for 40 minutes, stirring occasionally. Taste and season with salt and black pepper if necessary
  3. While the mince is cooking prepare the cheese sauce.
  4. Heat the milk with the bayleaf until nearly boiling. Allow to stand for 10 minutes to allow the bay flavour to infuse into the milk.

To make the cheese sauce:

  1. Melt the butter in a saucepan. Stir in the flour to make the roux, cooking for 1 minute. Remove the bayleaf from the milk. Gradually whisk the milk into the roux. Continue whisking until the sauce is smooth and comes to the boil. Reduce heat and cook a further minute. Remove from the heat and stir in Gregg’s Ground Nutmeg and all but ½ cup of the grated Parmesan.

To assemble the lasagne:

  1. Preheat oven to 180°C (fan assisted). To assemble the lasagne: Grease a 2 Litre capacity lasagne dish. Place a single layer of pasta on the base. Spread ¾ cup of the prepared cheese sauce over the pasta. Spoon over half the meat sauce, spreading it out to cover the cheese sauce. Top with a layer of pasta. Repeat the layers finishing with a layer of pasta. Pour over the remaining cheese sauce. Sprinkle over the remaining Parmesan. Bake for 35- 40 minutes until golden and pasta cooked. Allow to stand for 10 minutes before cutting and serving. Serve with a crisp salad on the side.

Top Tips

  • Allow cooked lasagne to cool. Cut into squares. Freeze in airtight containers for up to 1 month. Reheat in the microwave or place in an ovenproof container. Cover with foil and reheat in the oven.
  • Alternatively the uncooked lasagne once cold can be wrapped securely in clingfilm and frozen for up to 1 month. Thaw in refrigerator before cooking as per the recipe.

Try These Other Recipes

The Italian Base Sauce is super versatile and can be made ahead of time. The base sauce is perfect for:

**Depending on how you use the sauce - you may want to add a little stock or water.

  • Heat the sauce and pour over grilled sausages, steak or chicken.
  • Brown chicken thighs in a lidded frypan. Pour over sauce. Cover and simmer for 40-45 mins, until chicken thighs are cooked.
  • Brown 400g mince. Pour over sauce. Stir and simmer for 30 minutes - serve over your favourite pasta. Add sliced mushrooms to the browned mince if wished. Crumb fish fillets. Pan fry. Heat sauce, adding a few capers and olives if wished, and serve with the fish.
  • Brown stewing steak in a flameproof casserole. Pour over sauce. Cover. Cook at 160°C for 2½-3 hours until meat is tender.
  • Reduce sauce to a thick paste. Allow to cool and spread over pizza bases before topping with your favourite toppings.

Made With

Chopped Tomatoes in Juice

Vine-ripened in Hawke’s Bay and picked when perfectly ready, these tomatoes are chopped and blended in their own juices to bring you only the best.

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

Rate and Review

3 Ratings

Reviews (3)

Lauren Harris's Review | Rating

This lasagna was a lot of work for lasagna that wasn’t far better than normal lasagna. Also, I used heavy cream along with milk for my cheese sauce. I’m not sure if that was a benefit, because my noodles didn’t soften enough. Perhaps it was too much fat versus water. I also put far more than 1/2 cup on top. I found the recipe to be lacking in the amount of cheese I enjoy in lasagna.

Janie Crown's Review | Rating

I dont like tomatoes can I just use white sauce?

Reply from The Food in a Minute team

Hi Janie Crown

Thanks for your question! You could make a meat sauce without the tomatoes and use beef stock in place of the tomatoes (if possible a little tomato paste just makes for a richer sauce). Layer up with the lasagne and meat sauce adding a thin layer of white sauce. You may have to increase the amount of white sauce. Finish with a white sauce layer and bake as per lasagne. Hope this helps, enjoy! The Food in a Minute team

Glenis Handing's Review | Rating

we all enjoyed beef lasagne i did use 1. 1/4C grated mixed cheese to make sauce i will make weekly