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1 tbsp olive oil

1 onion, peeled and chopped

½ green pepper, chopped

200g button mushrooms, quartered

2 cloves of garlic, crushed

1½ tsp oregano

½ tsp thyme leaves

400g lean minced beef

150ml red wine

2 reduced salt beef stock cubes, crumbled

1 can chopped tomatoes

4 tbsp Heinz Tomato Ketchup

A few dashes of Lea & Perrins Worcestershire sauce

6 fresh lasagne sheets

100g reduced fat cheese, grated

For the béchamel sauce:

600ml semi-skimmed milk

30g margarine

45g plain flour

A pinch of freshly grated nutmeg

  • Serves: 6
  • Preparation Time: 20-25 minutes
  • Cooking Time: 50 minutes


  1. Preheat the oven to 180°C. Heat oil in a large saucepan over medium heat
  2. Crumble in beef and brown all over, for about 5 minutes
  3. Add onion, green pepper, mushrooms, garlic and dried herbs; cook for 5 to 10 minutes until vegetables soften
  4. Add in the wine and reduce by half before stirring in the stock cube, chopped tomatoes, Heinz Tomato Ketchup and add a few dashes of Lea & Perrins Worcestershire sauce to taste and bring to the boil
  5. Reduce heat and simmer for 10 minutes
  6. To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil
  7. In a separate saucepan melt the margarine and add the flour. Beat well and cook for two minutes.
  8. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually
  9. Layer the meat sauce, lasagne sheets and béchamel sauce starting with the meat sauce. Repeat layers until the dish is full, finishing with béchamel sauce
  10. Sprinkle the grated cheese onto the top of the sauce
  11. Cover with foil and bake for 35 minutes. Remove foil and bake for 15 minutes or until golden, and heated through
  12. Serve with broccoli on the side