This lasagne is made with beef mince, use Quorn mince for a vegetarian version.


500g Beef or Quorn mince

400g tin of tomatoes

1 stick of celery

1 onion

1 beef or vegetable stock cube

1 tbls tomato puree

2 cloves of garlic

Salt and pepper

pinch of basil

Grated cheddar cheese

Dry lasagne sheets/no pre-boiling


Dry fry the beef or Quorn mince and leave to the side. In a little oil, fry the chopped onion and celery for around 5 minutes. Then add the crushed garlic, fry for a further minute. Add the tin of tomatoes, tomato puree and the beef or vegetable stock cube. At this point, I put in a hand blender and blitz it all together, because I like a smooth sauce, but this is optional for you. Next, put the mince back into the saucepan and add the seasoning and basil and simmer for about 1 hour. The longer the better.

Bechamel Sauce Method:

50g butter

50g flour (self-raising or plain)

400fl milk

1 tbls of cream cheese with garlic and herbs (optional)

Melt the butter gently in a saucepan, and add the flour and milk alternately, always mixing. I use a whisk. Stir until the white sauce has the consistency to coat the back of a spoon.Ā  Take off the heat and strain through a sieve if there are any lumps. Next, add the cream cheese with garlic and herbs, if you choose.


Spoon one layer of the meat/quorn sauce onto the bottom of a square deep dish. Then a layer of lasagne sheets, and then half of the white sauce. Repeat the layers, and add grated cheese on the top.

Bake in the oven for around 40 minutes, gas mark 4 or 180c. Check at 30 minutes.


I am a mother of two children, and have had many experiences in my life that I have been through and had to overcome. I feel it would be beneficial (at least to me, and perhaps you) to share my experiences. Iā€™d love to hear your comments and suggestions. x


  • Sarah

    I really enjoy lasagna. This recipe is quite a bit different from the one I normally make but I am always up for trying something different. I will add this one to my list of recipes to try. Can’t wait to make it, I bet it tastes amazing.

    • Pip

      Apparently, the authentic version uses a mixture of pork and beef mince, which I’ve never tried. We all have our own preferences don’t we. You could let me know how yours is different and I could try it! šŸ™‚

  • M.L. James

    When’s dinner or am I too late? Leftovers, maybe? Happy New Year from across the Atlantic! I hope you and your family had a wonderful Christmas and that 2021 brings you all good things and absolutely no Covid, Covid variants, etc. We need to catch up when you have time. I took time off from blogging, but am giving it another go. Apparently, I still have issues with my site. Some are able to leave comments, but I’m hearing from others that they aren’t. Ugh. One of these days, hopefully sooner than later, I can get the glitches worked out. Until then, I’m just going to keep plugging away! Anyway, I hope all is well. I’m looking forward to hearing more from you over 2021! BTW, I made cherry pie last Sunday and a ton of banana bread. Oh, and stuffed pork tenderloin. It was a whole day of cooking and baking! But your lasagne looks delicious! I’ve never made lasagne with cheddar cheese though. I’ve always used a combo of mozzarella, parmesan and ricotta. I’ve also started adding in a bit of sour cream to the mix. I used to use cream cheese (which is delicious) but I’ve found that the sour cream is what I’m looking for as I’ve tweaked through the years. I’ll have to think about using a little cheddar in the future. Take care, my friend! Mona

    • Pip

      Mona, how lovely to hear from you again! I’m the same as you, blogging has been a bit hit a miss for a while. How is lockdown over there? Yes it would be nice to keep in touch more. I’ll head over to your blog and have a look at your posts. Have a Happy New Year too Mona, xPip

Leave a Reply

Your email address will not be published. Required fields are marked *