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Rich beef lasagne

Serves: 6 people
Prep time:



  • 1 tbs olive oil
  • 1 large brown onion, finely diced
  • 2 garlic cloves, crushed
  • 1 kg beef mince
  • 1L Campbell’s Real Stock – Beef
  • 2 tbs fresh oregano, chopped
  • 400 g can diced tomatoes
  • 2 tbs tomato paste
  • 50 g butter
  • 50 g plain flour
  • 1/2 cup grated mozzarella
  • 200 g instant dried lasagne sheets
  • 1 cup grated cheddar cheese


  1. Preheat oven to 180ᵒC.
  2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 mins or until soft.
  3. Add beef mince and cook for 10 mins or until brown. Add 500 ml Campbells Real Stock – Beef (keep remaining stock for sauce), oregano, diced tomatoes and tomato paste. Cook uncovered for 15 minutes.
  4. Meanwhile in another small to medium sized saucepan, melt the butter over medium heat, remove from heat and whisk in the flour. Return to heat and slowly add the remaining 500 ml of stock, a little at a time, stirring continually to avoid lumps forming. Bring to the boil, add mozzarella and stir until thickened. Remove from heat.
  5. Spread 1 ½ cups of meat sauce over the base of a 2 ½ litre baking dish, top with stock sauce, then lasagne sheets, breaking to fit if necessary. Then repeat; meat sauce, stock sauce, lasagne sheets, continue this process then top with grated cheddar and bake for 30-35 minutes.

Serve with garden salad.