Weeknight Beef Lasagne

Freezer Friendly
Weeknight Beef Lasagne
Serves 4–5 Prep Time 10 minutes Cook Time 45–50 minutes Easy As


  • 1 onion, chopped
  • 500g lean beef mince
  • 200g mushrooms, chopped
  • 525g jar HEINZ [SERIOUSLY] GOOD™ Rich Tomato Lasagne Bake
  • 8–10 sheets dried lasagne pasta
  • 500g jar HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake
  • ¼ cup grated Parmesan cheese


  1. Heat a dash of oil in a lidded frying pan over medium heat. Add onion and cook until it starts to soften. Increase the heat and add the mince and brown, breaking up the mince with a fork if necessary.
  2. Add the mushrooms and cook a further minute. Pour over HEINZ [SERIOUSLY] GOOD™ Rich Tomato Lasagne Bake. Bake, stir and bring the sauce to the boil. Reduce the heat to low, cover and simmer for 20 minutes. Remove from the heat.
  3. Preheat oven to 180°C (fan assisted). Grease a 2L lasagne-style ovenproof dish. Place a layer of dried lasagne pasta sheets on the base of the dish to cover.
  4. Spoon over half the mince mixture. Place another layer of lasagne pasta sheets on the mince. Spoon over remaining mince. Top with a final layer of lasagne pasta sheets.
  5. Pour over HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake. Sprinkle over the grated Parmesan cheese. Bake for 25–30 minutes or until the top is golden and pasta is cooked. Serve with a crisp green salad on the side.


  • Placing a layer of pasta on the base of your greased lasagne dish makes it easier to lift out and serve.

Swap it out

  • Replace beef mince with chicken mince.
  • Replace dried lasagne sheets with fresh lasagne sheets, cut to fit the dish. Cook time will still be the same.