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Beef Lasagna

A good, homemade lasagne is such a warm, hearty dinner. Egg lasagne sheets are a little bit more expensive but taste better and I think they’re worth it. This dish is brilliant for freezing, so you could also double the portions and freeze some for another day.



450g of good quality steak mince

1 x 400g tin of chopped tomatoes

500g of tomato passata

4 garlic cloves, chopped

1 medium onion

1 tbsp dried oregano

1-2 large carrots

1 bell pepper

4 smoked rashers, chopped (optional)

1 -2 good sized kale leaves

1 beef stock cube

1/4 tsp black pepper

2 tbsp rapeseed oil

100g grated cheddar cheese

12 cherry tomatoes (optional)


400ml milk

20g butter or margarine

20g plain flour

100g grated cheddar cheese

1 vegetable stock cube



Chop the onion, pepper, garlic, carrots and kale into really small pieces, set to one side.


Heat the oil in the pan then fry the mince and rashers. Break it up so it is free from lumps


When the mince is brown add the chopped vegetables and cook for 2 – 3 minutes.


Add the tin of chopped tomatoes, passata, oregano and stock cube. Stir well then turn the heat right down and simmer for 15 minutes.


Pre-heat your oven to 180°C, or gas mark 4.
In the meantime, melt the butter in the microwave then add the flour and mix really well so they are combined to make a roux.


In the meantime, melt the butter in the microwave then add the flour and mix really well so they are combined to make a roux.


Heat the milk in the pot until it is almost boiling then add the cheese and the stock cube and stir well for about 1 minute.


Add half the roux and whisk until it is combined, it will thicken the sauce. If it isn’t thick enough, add more.


Remove both the meat sauce and cheese sauce from the heat and get a dish for your lasagne.


Spread a layer of the meat sauce on the bottom of the dish.


Add a layer of the lasagne sheets. Try not to overlap them as they may not cook through and don’t be afraid to break a few sheets to make them fit.


Keep doing this until you have used all the mince and are left with a layer of lasagne sheets on top.


Pour the cheese sauce on top with the rest of the cheese. If using the cherry tomatoes, place them on top now.


Place onto a baking tray to catch any drips (and save you having to clean your oven) and bake for 20 – 25 minutes.


Remove from the oven and either serve immediately or allow to cool if you plan on freezing it.


Once cool it is really easy to cut and portion. Wrap each portion in cling film then freeze for up to 1 month.


You can microwave it from frozen if the cling film is microwave safe, start on defrost then finish on high.

    • Geraldine Considine
    • 13th February 2017

    Going to try at weekend — as love lasagna — and as it says u can freeze as well — thanks Liam

    • Michelle Myers
    • 13th February 2017

    Hi Liam, if I leave out the Kale could I cook the mince & sauce in the slow cooker?

      • Liam Boland - BiaMaith Chef
      • 13th February 2017

      You can, make sure to get it to the simmer stage before adding to the slow cooker and cooking on low for 3 hours or high for 1.

    • Michelle Myers
    • 13th February 2017

    Thanks Liam.

    • Triona
    • 26th February 2017

    Just cooked this and doubled the ingredients so one dish for dinner today and one dish heading off to college.
    Nicest home made lasagna ever. Thanks..

    • maryd75
    • 21st March 2017

    Nicest lasagne ever

    • Maureen Curley
    • 22nd March 2017

    Nicest lasagne I’ve ever cooked and so simple to make.

    • amkly
    • 23rd March 2017

    Hi Liam, just wondering when adding the stock cubes in both the meat sauce and the cheese sauce are they just crumbled in dry or are they dissolved in water first and if so how much?

    1. No water needed, add them straight to the sauce. If you need to dissolve them in water I will say it in a recipe.

    • Marian
    • 27th July 2018

    Can’t wait to try this, love a good lasagne thank you

    • Celia Ryan
    • 23rd September 2018

    Going to try this for tomorrow’s dinner. Seems delicious

    • NA Morgan
    • 15th January 2019

    This sounds great, will definitely make this

    • Pauline Conway
    • 24th September 2019

    Made this today . Highly recommend, you wont b sorry

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