If you like, you can make the tomato sauce (without mince) a day ahead. Store in an airtight container in the fridge and reheat in a pan until piping hot, then complete recipe.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 50 mins
Cal/Serv:
374
Ingredients
2Tbsp.
vegetable oil, plus extra to grease
200g
5% fat beef mince
1
onion, finely sliced
2
carrots, finely chopped
2
garlic cloves, crushed
200g
button mushrooms, roughly chopped
2g
tins chopped tomatoes
600ml
beef stock
1tsp.
dried thyme
1/2tsp.
dried chilli flakes
6
fresh lasagne sheets, roughly 15 x 20cm each
50g
mature cheddar grated
Directions
1 Heat 1tbsp oil in a large pan over medium-high heat and cook mince, stirring to break up the meat, until browned all over. Remove to a plate. 2 Add remaining oil to pan, lower heat and cook onion and carrots for 10-15min, until softened. Stir in garlic and mushrooms and cook for 5min, until mushrooms are tender. Stir in tomatoes, stock, thyme, chilli and plenty of seasoning. Bring to the boil and bubble vigorously for 10min, until slightly reduced. 3 Preheat oven to 200°C (180°C fan) mark 6. Decant 2⁄3 of the sauce into a 2 litre round ovenproof dish, leaving the remaining sauce in the pan. Stir beef into remaining sauce, bring to the boil and simmer for 15min, until beef is tender. Check seasoning; cool for 10min. 4 Fill a medium roasting tin halfway with hot water and cover a chopping board with clingfilm. Lightly grease the top of the clingfilm. Working with 2 lasagne sheets at a time, soak in the hot water for 1min, until pliable. Lift out with tongs and place on the greased clingfilm. Spoon 1⁄6 of the mince mixture on to each sheet and spread to cover. Roll each up from a short edge, then slice into 3 rolls. Arrange rolls in the sauce, cut side up. Repeat process with remaining sheets and filling (making sure water is hot for the soaking). 5 Cover dish with foil and cook in oven for 25min. Remove foil, sprinkle over the cheese and return to the oven for 10min, until golden and bubbling. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
