Hi, Mel here. This is one of my dishes so thought I should do the honours!

Thanks to my dear friend Steph for imparting the secret ingredients! We used to share a flat together in Norwich and whenever she was cooking this, I used to keep "tasting" the meat sauce until there was only half of it left! I couldn't resist!
ServesPrep / Cooking TimeDifficulty
4 1hr 15 minutes 2

You can make this the day before and pop it back in the oven for around 40 minutes (make sure it is hot in the middle before serving)

Great if you are at work and want something instant when you get in.


Cheat away with this recipe and use a large jar or carton of lasagne sauce rather than making your own - cheaper and definitely easier!



500g kg of fresh lean minced beef
1 onion
1 tbsp olive oil
75g mushrooms
1 beef oxo cube
1 tin of tomato condensed soup
2 tbsp of brown sauce
4 good shakes of Worcestershire sauce
1 jar of lasagne white sauce
8 sheets of lasagne (fresh or dried)
150g of mature cheddar
Salt and black pepper


  • Slice and dice the onions and place in a large hot saucepan with a tablespoon of olive oil.
  • Fry until browned.
  • Add the meat, half the quantity at a time, to allow the mince to brown off a little.
  • Mix well with the onions and add salt and black pepper.
  • Add a Knorr beef stockpot over the meat and mix well.
  • Add the brown sauce and Worcestershire sauce and mix well.
  • Stir in the tin of undiluted condensed tomato soup, cover the pan with a lid and leave on a low heat to simmer for about 30 mins.
  • Use a large, reasonably deep lasagne dish so you can get plenty of depth.
  • Put half of the meat sauce into the bottom of the dish and spread around evenly covering the base.
  • Place the sheets of lasagne sideways on (you will use approx 4 for each layer) ensuring that as much as possible of the meat layer is covered.
  • Pour over 1/2 of the jar of the lasagne white sauce and spread evenly to cover all the lasagne sheets.
  • Spoon the remainder of the meat in piles along the middle of the dish and spread evenly, taking care not to disturb the layers beneath too much.
  • Add another layer of lasagne sheets as before, pour the remainder of the sauce down the centre, spread evenly and leave to settle for 10 minutes.
  • Grate the cheese and then sprinkle over the top, covering the whole of the top.
  • Place in the oven at 200°C for approx 30 minutes and the top is browned and bubbling.
  • Serve with a tossed green salad and a slice of garlic bread.
  • Enjoy!!
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