Waitrose and Partners
Beef lasagne using Essential Waitrose ingredients


This hearty dish has a wonderful rich flavour and is a great get-ahead recipe. Serve with a simple, fresh side salad.

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  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 30 mins
  • Total time1 hr 45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the meat sauce

  • 1 tbsp Essential Olive Oil
  • 500g Essential British Beef Mince 10% fat
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 tsp oregano (or 1 tbsp fresh, chopped)
  • 400g can Essential Chopped Tomatoes
  • 2 tbsp Essential Tomato Purée
  • 3 tbsp red wine

For the white sauce

  • 700ml Essential Free Range Whole Milk
  • 1 bay leaf
  • 1 pinch freshly grated nutmeg
  • ¼ onion
  • 3 tbsp cornflour
  • 9 sheets dried Essential Lasagne
  • 25g Essential Parmigiano Reggiano DOP, finely grated


  1. To make the meat sauce, heat the oil in a large saucepan, then add the beef and cook for 5 minutes, stirring now and again, until there is no pink meat left. Add the onion and carrot to the pan and soften for 5 minutes.

  2. Stir in the garlic, bay leaf and oregano and cook for 2 minutes until the garlic is aromatic. Turn up the heat a little, then add the tomatoes, tomato purée, red wine, and season. Bring to the boil, reduce to a simmer, cover and cook gently for 30-35 minutes until tender, or 45 minutes if you have more time. If you do cook it a little longer, check that the pan isn’t too dry and add a splash of water if needed.

  3. Meanwhile, make the white sauce. Put all but 3 tbsp of the milk in a pan. Add the bay leaf, nutmeg and onion, season, bring to the boil, then remove from the heat and leave to stand for 15 minutes.

  4. Lift the bay leaf and onion from the pan. In a small bowl, mix the cornflour with the remaining 3 tbsp milk. Whisk into the infused milk and bring to the boil, whisking continuously for 2 minutes, until thickened. Remove from the heat.

  5. Preheat the oven to 190°C, gas mark 5. Take the meat sauce from the heat and check the seasoning. Cover the bottom of a medium-sized ovenproof serving dish or deep baking tin with a thin layer of the beef, followed by a little of the white sauce and a single layer of lasagne sheets. Add another layer of meat, white sauce and pasta, then another layer of meat. This time, top with pasta, and then cover with the remaining white sauce. The number of pasta sheets you use will depend on the size of the dish.

  6. Sprinkle with the grated parmesan. Bake for 45 minutes, or until the pasta is tender in the middle, and the top is bubbling and golden on top. Serve immediately with a salad or green vegetables.

Cook’s tip

This can be made ahead to the end of step 5, cooled, covered and then refrigerated overnight. Add more time to the final baking, until piping hot in the middle. Cover loosely with foil towards the end of cooking if the top browns before the middle is ready.



Typical values per serving when made using specific products in recipe


1,861kJ/ 443kcals



Saturated Fat












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