I love this recipe because it makes two generous lasagnes at once—one for dinner and one for the freezer—without any extra effort. The slow-simmered bolognese becomes thick and savory, the cheese sauce turns silky and rich, and the combination of vegetables, herbs, and mince gives the dish incredible depth. It’s the kind of recipe I rely on for gatherings, busy weeks, or whenever I crave classic comfort food.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Tbsp olive oil 2 onions, finely diced 2 carrots, finely diced 3 celery sticks, finely diced 1 Tbsp crushed garlic 1 kg beef mince 500g lamb mince 1⁄4 cup tomato paste 2 Tbsp Italian dried herbs 1 tsp sugar 1⁄2 head cauliflower, finely diced 1 jar tomato passata, 680g 1 cup beef stock, 250ml
To assemble: 250g lasagne sheets 200g grated cheese, for topping
Directions
I start by heating the olive oil in a large frying pan or casserole dish over medium heat. I add the onions, carrots, and celery, stirring for about 5 minutes until softened. I stir in the garlic, then add the mince and break it up with a wooden spoon. I cook for about 10 minutes until the meat has browned.
I add the tomato paste, Italian herbs, and sugar, then stir in the finely diced cauliflower, passata, and beef stock. I let the mixture simmer on low heat for 30 minutes, stirring every 5 minutes until the liquid reduces and the sauce thickens. I season the mixture with salt and pepper to taste.
For the cheese sauce, I melt the butter in a large saucepan on low heat. I add the flour and stir for about a minute to cook it. I slowly add the milk, stirring between each addition to keep the sauce smooth. Once all the milk is incorporated, I let it simmer until thickened. I remove it from the heat, stir in the mustard and cheese, and season well with salt and pepper.
To assemble, I preheat the oven to 180°C fan bake and grease a large casserole dish. I spread a layer of bolognese on the bottom, top it with lasagne sheets, then cover with a thick layer of cheese sauce. I repeat the layers—bolognese, pasta, cheese sauce—and finish with extra grated cheese on top.
This recipe makes two lasagnes. I bake one for 40–50 minutes until golden and bubbling, then let it rest for 15 minutes before slicing. The second lasagne goes into the freezer uncooked after cooling and covering.
Servings and Timing
Makes 2 large lasagnes. Prep time: 1 hour 10 minutes Cook time: 50 minutes Total time: 2 hours
Variations
I sometimes add mushrooms or spinach to the bolognese for extra vegetables. For deeper flavor, I add a splash of Worcestershire sauce or a pinch of chili flakes. I also like using a combination of cheeses such as cheddar and mozzarella in the sauce. When I want a lighter version, I replace part of the mince with lentils.
Storage/Reheating
The second lasagne freezes well for up to 3 months. I bake it directly from frozen, keeping it covered for most of the cook time, then uncovering it at the end to brown.
Leftover baked lasagne keeps in the refrigerator for 3 days. I reheat slices in the microwave or rewarm the whole dish in the oven, covered with foil to prevent drying.
FAQs
Can I make only one lasagne?
Yes, I simply halve all the ingredients.
Can I assemble it in advance?
Yes, I assemble it up to a day ahead and store it covered in the refrigerator.
Do I have to use dried herbs?
No, fresh herbs like basil or oregano are great additions.
Why add cauliflower?
I like how it blends into the sauce and adds extra body and nutrients.
Can I use fresh lasagne sheets?
Yes, they work perfectly and may cook a bit faster.
Why let the lasagne rest?
Resting helps the layers set so it slices cleanly.
Can I add more cheese?
Absolutely—extra cheese makes the top even more golden and delicious.
Can I use a different mustard?
Yes, Dijon adds a smooth, classic flavor.
Can this be made gluten-free?
Yes, I use gluten-free lasagne sheets and gluten-free flour for the cheese sauce.
What if the sauce is too thin?
I simmer it a bit longer until it thickens to my liking.
Conclusion
I love making Vanya’s Lasagne because it’s hearty, rich, and absolutely comforting. With its deep bolognese layers, creamy cheese sauce, and perfectly baked top, it’s a delicious big-batch meal that feeds a crowd and fills the freezer with ease. It’s a recipe I return to every time I want a truly satisfying homemade lasagne.
A hearty, big-batch lasagne made with a rich beef-and-lamb bolognese, a silky cheese sauce, and perfectly layered pasta—ideal for feeding a crowd or stocking the freezer.
Ingredients
1 Tbsp olive oil
2 onions, finely diced
2 carrots, finely diced
3 celery sticks, finely diced
1 Tbsp crushed garlic
1 kg beef mince
500 g lamb mince
1/4 cup tomato paste
2 Tbsp Italian dried herbs
1 tsp sugar
1/2 head cauliflower, finely diced
680 g jar tomato passata
1 cup beef stock (250 ml)
Cheese Sauce
100 g butter
100 g flour
1 L milk
2 tsp wholegrain mustard
2 cups grated cheese (200 g)
To Assemble
250 g lasagne sheets
200 g grated cheese (for topping)
Instructions
Heat olive oil in a large pan over medium heat. Add onions, carrots, and celery; sauté 5 minutes until softened.
Add garlic, then add beef and lamb mince. Cook 10 minutes, breaking up meat, until browned.
Stir in tomato paste, Italian herbs, sugar, cauliflower, passata, and beef stock. Simmer on low for 30 minutes, stirring every 5 minutes, until thickened. Season with salt and pepper.
For the cheese sauce: melt butter in a saucepan. Stir in flour and cook 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened, then remove from heat and stir in mustard, cheese, salt, and pepper.
Preheat oven to 180°C fan bake. Grease two large casserole dishes.
Assemble each lasagne: spread bolognese on the bottom, add lasagne sheets, then a layer of cheese sauce. Repeat layers and finish with grated cheese.
Bake one lasagne for 40–50 minutes until golden and bubbling. Rest 15 minutes before slicing.
Cool the second lasagne, cover, and freeze unbaked.
Notes
Add mushrooms or spinach to the bolognese for extra vegetables.
Use cheddar and mozzarella for a richer cheese sauce.
Add chili flakes or Worcestershire sauce for deeper flavor.
Replace some mince with lentils for a lighter version.
