Lasagne with a luxury twist

    1 hour

    A luxurious lasagne that's full of flavour, this one's made with three different meats and three different cheeses.


    Nottinghamshire, England, UK
    16 people made this

    Serves: 6 

    • 500g extra lean beef mince
    • 1 onion, diced
    • 2 garlic cloves, diced
    • 1 beef stock cube
    • 1 (400g) tin chopped tomatoes
    • 2 tablespoons Italian seasoning
    • 1 handful fresh basil leaves
    • 200g mixed Italian meats (pepperoni, salami, chorizo)
    • 500g fresh lasagne sheets
    • 1 tub mini mozzarella balls
    • 50g Cheddar cheese, grated
    • 20g Parmesan cheese, grated
    • For the cheese sauce
    • 600ml milk
    • 40g butter
    • 40g plain flour
    • 50g Cheddar cheese, grated
    • 1 pinch ground nutmeg
    • salt and black pepper

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Brown the mince with the onion and garlic. Crush the beef stock cube and stir into the mince. Add the tin of tomatoes with the seasoning and handful of torn basil leaves. Leave to simmer for 20 minutes.
    2. Whilst the mince is simmering make the cheese sauce: Add the milk, butter and flour into a saucepan and heat gently whilst continuously whisking. Whisk until the mixture is smooth and glossy, then add the cheese and a pinch of nutmeg with salt and pepper. Allow the cheese to melt and leave to one side.
    3. Take an deep oven dish and spread bottom with a layer of mince. Place a layer of Italian meat on top of the mince, then cover with a layer of lasagne sheets.
    4. Smooth a layer of cheese sauce over the pasta - go right to the edge to ensure the pasta cooks and goes soft in texture. Continue repeating layers, ending with cheese sauce.
    5. On the final layer of cheese sauce place balls of mozzarella cheese around the top (not too close to the edge), then top with grated Cheddar and Parmesan.
    6. Finish with seasoning of black pepper, salt and more Italian seasoning, if liked.
    7. Bake in a preheated 200 C / Gas 6 oven for 30 minutes, or until top is browned and pasta is cooked through. Let rest for 10 minutes before slicing and serving.


    Serve with homemade garlic bread, wedges. Can be frozen if made with fresh mince.

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