Beef Lasagne

Beef lasagne Beef lasagne

Layers of meaty sauce with cheese and béchamel, topped with more glorious cheese - it's little wonder that lasagne is a real family favourite. The lasagne sheets don't need pre-cooking.

4 people 70 minutes 25 minutes


  • 500 ml Bechamel Sauce
  • 200 ml Beef Stock
  • 1 pinch Black Pepper
  • 1 stick Celery finely chopped
  • 300 g Cheddar Cheese grated
  • 2 cloves Garlic crushed
  • 2 - Garlic Baguettes to serve
  • 6 - Lasagne Sheets
  • 2 tbsp Olive Oil for frying
  • 1 - Onion finely chopped
  • 150 ml Red Wine
  • 1 pinch Salt
  • 1 - SuperValu Carrot finely chopped
  • 1 tsp SuperValu Dried Mixed Herbs chopped
  • 750 g SuperValu Irish Beef Mince
  • 1 bag SuperValu Mixed Baby Salad Leaves to serve
  • 400 ml SuperValu Tomato Passata
  • 20 g SuperValu Tomato Purée


  1. Heat a little oil in a large frying pan over a medium heat. Sauté the onion, carrot, celery and garlic for 3 to 5 minutes, until cooked but not completely soft. Add the minced beef, mix thoroughly and cook until it’s browned.
  2. Stir in the tomato purée, stock and red wine and cook gently, uncovered, for 2 minutes. Add the passata and herbs and cook for 10 to 15 minutes, until most of the liquid has reduced. Season with salt and pepper to taste.
  3. Preheat the oven to 180°C/gas mark 4.
  4. Place a layer of the meat sauce in the bottom of a 25cm x 18cm baking dish. Add a layer of lasagne sheets and a layer of béchamel and sprinkle with some of the grated cheese. Repeat these layers, finishing with béchamel and grated cheese.
  5. Bake in the oven for 35 to 40 minutes, until bubbling hot. Allow to stand for 10 minutes before cutting into slices. Serve with a crisp green salad and garlic bread.
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