Rich Beef Lasagne

Serves: 6
Preparation Time: 15
Cooking Time: 55


  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1 kg beef mince
  • 1L (4 cups) Campbell’s Real Stock - Beef
  • 2 tbsp dried oregano
  • 1 x 400 g can diced tomatoes
  • 2 tbsp tomato paste
  • 40 g butter
  • 40 g plain flour
  • 9 (130g) instant dried lasagne sheets
  • 1 cup mozzarella
  • 1 cup cheddar 


  1. Preheat oven to 180ᵒC.

  2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until soft.

  3. Increase heat to high. Brown beef mince in batches. Return all mince to the pan and stir in 500ml Campbell’s Real Stock, then reduce heat to medium and cook uncovered for 10 minutes.

  4. Add oregano, tomatoes and tomato paste and cook uncovered for a further 5 minutes.

  5. Meanwhile in another medium sized saucepan, melt the butter over medium heat. Remove from heat and stir in flour. Return to heat and cook for 2 minutes, stirring occasionally. Remove from heat and slowly add in the remaining stock, ensuring that the stock is fully incorporated with each addition. Once all the stock has been absorbed, bring to the boil and remove from heat.

  6. Spread 1 ½ cups of meat sauce over the base of a medium sized baking tray, then top with a little bit of cheese, then add the lasagne sheets, breaking to fit if necessary. Then repeat; meat sauce, cheese, white sauce, lasagna sheets. Continue this process finishing with white sauce then top with cheese.

  7. Bake for 35 minutes. Serve with a fresh garden salad. 


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