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Very lazy lasagne

by - https://thebatchlady.com/r/3107/

This lasagne is the easiest lasagne you will ever make! Double up and fill that freezer!

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


For the mince base

  • Onion (frozen & pre-chopped)
    1 cup
  • Minced beef
    500 g
  • Grated carrot
    2 cups (140 g)

For the tomato sauce

  • Chopped tomatoes
    2 cans
  • Passata
    1 packet (500 g)
  • Tomato puree
    2 tbsp
  • Dried oregano
    3 tsp
  • Garlic (frozen & pre-chopped) or garlic puree
    1 tsp
  • Salt
    1 pinch
  • Pepper
    1 pinch

For the white sauce

  • Butter
    50 g
  • Milk
    600 ml
  • Plain flour
    4 tbsp
  • Cumin
    1 tsp
  • Salt
    1 pinch
  • Pepper
    1 pinch

To assemble you will also need

  • Frozen sliced mushrooms
    2 cups (140 g)
  • Lasagne sheets (dry not fresh)
    1 packet


  1. Method for mince base

    • Soften the onions in a large saucepan with a little oil.
    • Add the minced beef to the pan and cook until browned
      (Once brown drain off any excess fat, into a separate container)
    • Then add the grated carrot and set aside to cool.
  2. Method for the tomato sauce

    • Add all ingredients to large pot and stir until combined, leave to simmer for 15 minutes until thickened.
    • Take of the heat and allow to cool.
  3. Method for the white sauce

    • Measure out the milk into a jug and add all other ingredients to the jug except the butter whisk together.
    • In a saucepan melt the butter, then add a little at a time of the wet mixture to the butter whisking continuously, and stir until the sauce thickens.
  4. Assembling you lasagne

    Now start to layer your lasagne…

    • First mix the tomato sauce mixture with the mince mixture.
    • Then add a thin layer of your beef and tomato mixture to the bottom of the dish.
    • Next layer the frozen mushrooms on top (these should still be frozen as the lasagne is going directly back into the freezer once assembled).
    • Then add a small thin layer of the white sauce, and then add your sheets of whole-wheat pasta.
    • Layer like this until you reach the top of the dish, finishing off with a layer of white sauce.
    • Usually you only get 2-3 layers in each dish. You will need to leave a little room for expansion as the lasagne freezes.
  5. For The freezer

    Label each dish with how many it serves, once all completely cool add the lid and place in freezer

    Ready to Eat?
    When needed simply take out and defrost overnight, then cook at 180c for 30-40 minutes.

    You can cook lasagne from frozen but it usually takes at least double the time to cook.

    I always make 3 lasagnes at a time, as it’s a perfect all round family meal that he oldies and the little ones will all eat. If I make my own white sauce then I will generally make macaroni cheese pasta bake on the same day.


  1. Can you cook this then divide into portions and freeze (when cooled)?

    Then could you reheat the small portion in the microwave?

    1. I use pyrex dishes, they are brilliant. They sell them in most supermarkets and online 🙂

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