Lasagne Bolognese Dinner Recipe

Combine both a classic lasagne dish with tasty bolognese for a filling cheat after a long day at work.

If you have a little extra time on your hands, make your own pasta sauce using canned tomatoes, vegetable stock, and fresh herbs for a delicious meal which works well with a shiraz red wine.

RELATED: Skinny Vegetarian Lasagne Recipe

Serves 8


700g beef mince

11 lasagne sheets

1 tablespoon olive oil

1 onion (chopped)

300g tomato cooking sauce

1 tin canned tomatoes (finely chopped)

1 cup water

300g grated cheese

Salt and pepper

Béchamel sauce

4 cups milk

40g butter

1/4 cup flour

1 tablespoon salt


  1. Heat a pan with olive oil and cook the mince until brown. Add the cooking sauce and stir occasionally. Season with salt, pepper, and herbs.
  2. In another pan add the butter until it begins to bubble up. Remove, then add milk and put it back on the heat. Keep cooking until the sauce begins to boil, then remove again and leave to cool.
  3. Cover the base of one tray with meat sauce and one layer lasagne sheets, then evenly distribute the meat sauce mixture. Keep this going for 2 more layers, then pour the béchamel sauce, and top off with the grated cheese of your choice.
  4. Set your oven to 180ºC (350ºF) and cook for 30-40 minutes or until the cheese begins to brown.

Image via Cook Your Dream

Meat-Free Mondays: Skinny Vegetable Lasagne

Craving a gooey lasagne – but turned off by the high fat and calorie count? This skinny lasagne is just as good as your favourite Italian deli, but without the guilt. The key is to bump up the vegetable count, and replace rich bechamel sauce with a low-fat ricotta and spinach layer. Serve with a big salad.


½ chopped onion

4 cloves garlic

1 tablespoon olive oil

3 cups chopped vegetables such as broccoli, cauliflower, zucchini, eggplants and mushrooms

1 cup low-fat ricotta cheese

1 egg

2 cups baby spinach

2 cups tomato passata

12 lasagne sheets

1 cup shredded mozzarella cheese


1. Preheat oven to 180C. Saute the onion and garlic in the olive oil over medium heat. Add the vegetables and saute until crisp-tender. Set aside.

2. Mix egg into ricotta cheese and stir in fresh spinach. Season with salt and pepper.

3. Pour a little passata in the bottom of a greased lasagne pan. Cover the base with lasagne sheets, then spread 1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat and finish with mozzarella.

4. Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes or until cheese is golden. Serve with salad.