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Ellen's Beef & Vegetable Lasagne


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Rate this recipe 3.3/5 (113 Votes)


  • 1lb of Beef Mince
  • 2 Rashers
  • 1 Onion finely chopped
  • 1 clove garlic crushed
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 4oz Mushrooms
  • 1 Medium carrot
  • 2 Tins of Tomatoes
  • 2 Tbl of tomator puree
  • 1 vegetable stock cube
  • 1/4 pt of water
  • 2 teasp basil
  • 1 tabs Olive Oil
  • 7 Lasagne Sheets
  • 1 oz of cheddar cheese
  • Sauce:
  • 1 oz butter
  • 1 oz flour
  • 1 pt of milk
  • 1 oz cheddar cheese


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Heat olive oil in deep pan, fry chopped rashers, onion, garlic for 1 to 2 mins approx. Fry mince until brown. Stir in chopped peppers, mushrooms & carrots. Add the tomatoes, basil and tomatoe puree together with stock cube dissolved in 1/4 pt of water. Simmer for 10 mins

Step 2

Make up cheese sauce. Melt butter and add flour. Gradually whisk in milk and grated cheese. Bring to boil stirring all the time. Remove from heat. Season with salt and pepper. Pour half of meat sauce into a pie dish. Cover with a layer of lasagne. Spread cheese mixture over lasagne. Repeat again and sprinkle top with grated cheddar cheese. Cook at 180 degrees for 30 mins approx until golden borwn

Step 3

Serve with garlic bread/steamed potatoes and tossed green salad.


Large jar of bolognaise sauce can be used intead of tins of tomatoes/puree.
Cheese sauce can be made using 1 packet of cheese sauce toegether with 1 heaped tbl spoon of cornflour and whisk in between 3/4 and 1 pint of milk until pouring consistency reached.
Lasagne sheets can be softened by pouring boiling water over them before layering them in dis. This dish freezes well.

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