A classic easy lasagne recipe that's rich, comforting and perfect for busy weeknights. This quick version uses a creamy crème fraîche white sauce instead of béchamel and layers juicy ragu with lasagne sheets for a fuss-free, family-friendly meal. Freezer-friendly and great for meal prep.
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A Quick Look At The Recipe
✅ Recipe Name: Easy Lasagne Recipe
🕒 Ready In: 45 minutes
👪 Serves: 6
🍽 Calories: 665 per serving
🥣 Main Ingredients: Onion, Garlic, Beef Mince, Bacon, Herbs, Passata, Lasagne Sheets, Crème Fraiche, Parmesan
📖 Dietary Info: Good source of protein, freezer friendly, meal prep
👌 Difficulty: Easy
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First, a little disclaimer! This is definitely not a traditional Italian lasagne recipe (Italian friends, look away now!). But what this easy lasagne recipe lacks in authenticity, it more than makes up for in flavour, simplicity and speed.
This cheat's lasagne has become one of my favourite quick family dinners for busy weeknights when there's no time to stand over the hob for hours.
With its rich meat ragu, creamy white sauce shortcut and layers of pasta, it delivers all the comforting flavours of a classic beef lasagne in a fraction of the time. It's also one of the kids' most requested meals - proper comfort food that never fails to please.
If you enjoy quick and easy minced beef recipes, there are plenty more to try on the blog, including bobotie, savoury mince, and easy cottage pie.
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✔️ Why should you try it?
- Perfect quick dinner for busy families and hectic midweek evenings - on the table in under an hour.
- Uses a creamy cheat's white sauce for extra flavour with minimal effort.
- Proper comfort food with a rich beef ragu and golden, cheesy topping.
- Freezer-friendly and ideal for leftovers, meal prep or batch cooking.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Olive Oil - for cooking the vegetables and mince.
Onion - 1 small white onion, finely chopped. Brown onion, red onion or 2 shallots can be used instead.
Garlic - 2 large garlic cloves, finely chopped. Substitute with 1 teaspoon garlic purée or garlic powder.
Carrot - 1 large carrot, peeled and finely diced to add natural sweetness. Finely chopped mushrooms or grated courgette can be used instead.
Celery - 1 stick, finely chopped to form the flavour base of the ragu. Can be omitted if needed.
Streaky Bacon - 3 rashers, cut into small pieces for extra savoury richness. Pancetta or smoked lardons are good alternatives, or leave out for a lighter version.
Beef Mince (Ground Beef) - 500g lean beef or steak mince. Swap for half beef and half pork mince for a richer flavour, or turkey mince (ground turkey) for a lighter option.
Passata - 400g smooth tomato passata. A tin of chopped tomatoes (blended if preferred) or tomato (marinara) pasta sauce can be used instead.
Dried Herbs and Spices - A mixture of thyme, oregano, rosemary and smoked paprika. Italian mixed herbs can be used as a shortcut.
Marmite - 1 teaspoon to boost the savoury flavour of the ragu. Worcestershire sauce, soy sauce or a crumbled beef stock cube are good substitutes.
Lasagne Sheets (Lasagna Noodles) - 8 fresh lasagne sheets. Dried lasagne sheets can be used without pre-cooking.
Crème Fraîche - 300g full-fat crème fraîche for the cheat's white sauce. Soured cream, mascarpone, cottage cheese, or ricotta cheese can be used instead.
Milk - 2 tablespoons of milk to loosen the sauce. A splash of cream can be used instead.
Parmesan - 100g finely grated Parmesan mixed into the sauce and 150g sprinkled on top before baking. Grana Padano, Pecorino, mature cheddar or a mozzarella and cheddar mix also work well.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Use a mixture of beef and pork mince for a richer, more traditional ragu, or save time by using leftover bolognese from the fridge or freezer.
- Swap the Parmesan topping for a mix of Parmesan and mozzarella for extra meltiness, or use extra mature cheddar for a stronger cheesy flavour.
- Make it vegetarian by replacing the mince with finely chopped mushrooms, lentils, grated courgette and extra carrots for a hearty vegetable lasagne.
- Add a layer of wilted spinach between the lasagne sheets for extra veg, colour and nutrition.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 200°C / 180°C fan/ 400°F/ Gas 6. Heat a little oil in a large frying pan and cook the onion, garlic, carrot and celery over a medium heat for 5 minutes until softened.
Two: Increase the heat and add the chopped bacon, dried herbs and beef mince. Fry until the mince has browned and changed colour, breaking it up with a spoon as it cooks. Stir in the passata, Marmite and a good pinch of salt and pepper. Reduce to a medium heat and simmer the ragu for 10 minutes to thicken.
Three: Spoon half of the meat sauce into the base of a baking dish and spread it out evenly. Lay 4 lasagne sheets on top. Spoon over the remaining ragu and finish with another layer of 4 lasagne sheets.
Four: In a small bowl, mix together the crème fraîche, milk and 100g of grated Parmesan until smooth. Spread this cheat's white sauce over the top layer of pasta and sprinkle with the remaining Parmesan.
Five: Bake in the preheated oven for 20 minutes, or until the top is golden, bubbling and the pasta is cooked through. Leave to stand for 5 minutes before serving.
Top Tips
- Use enough sauce on each layer so the pasta cooks evenly and doesn't dry out.
- Layer evenly to ensure every portion has a good balance of meat, cheese and creamy sauce.
- Check sauce consistency - it should be thick enough to cling to the pasta but not too watery.
- Let it rest after baking so the layers set and slices hold together.
- Cover if needed while baking to keep the top from drying, then uncover at the end for a golden finish.
🍴 Serving suggestions
For a classic, comforting meal, serve slices of this easy lasagne with warm garlic bread or soft focaccia brushed with olive oil and sprinkled with herbs.
Balance the richness of the lasagne with a fresh green salad of crisp leaves, cherry tomatoes and a light vinaigrette. Roasted or steamed seasonal vegetables also work well, and a sprinkling of fresh basil or parsley on top adds a bright, fresh finish.
Storage
Store - keep any leftover lasagne in an airtight container in the fridge for up to 3 days.
Reheat - warm individual portions in the oven or microwave until piping hot, ensuring the centre is heated through.
Freeze - freeze fully cooked lasagne in portions or whole for up to 3 months. Defrost (thaw) in the fridge overnight before reheating.
❓ Frequently asked questions
I like to use fresh lasagne sheets as they take much less time to cook, meaning your lasagne can be on the table in super quick time. If you're using dry lasagne sheets, they don't need pre cooking but the lasagne may need an extra 8-10 minutes in the oven.
Yes, replace the beef with lentils, mushrooms, grated courgette and extra carrots for a hearty vegetarian ragu. You can also use plant-based mince for a vegan-friendly version.
Absolutely. You can assemble it a day ahead and store it in the fridge until ready to bake. It's perfect for meal prep or batch cooking.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Pasta sheets are undercooked | Make sure there's enough sauce between layers and bake long enough; cover with foil for part of the cooking time if using dried sheets. |
| Top layer burns before inside is cooked | Cover the lasagne with foil for the first 15 minutes, then remove foil to allow the top to brown. |
| Layers fall apart when slicing | Let the lasagne rest for 10-15 minutes after baking to allow it to set before cutting. |
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Recipe
Easy Lasagne Recipe
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Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped finely
- 2 Garlic Cloves chopped finely
- 1 Carrot peeled and chopped finely
- 1 Celery stalk chopped finely
- 3 Streaky Bacon rashers chopped
- 500 g Beef Mince use lean mince
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Rosemary
- 1 teaspoon Smoked Paprika
- 400 g Passata
- 1 teaspoon Marmite
- Salt and Pepper
- 8 Fresh Lasagne Sheets
For the cheat's white sauce
- 300g Creme Fraiche full fat
- 2 tablespoon Milk
- 250g Parmesan grated
Instructions
- Preheat the oven to 200°C / 180°C fan/ 400°F/ Gas 6. Heat the oil in a large pan and cook the onion, garlic, carrot and celery over a medium heat for 5 minutes until softened.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 Carrot, 1 Celery stalk
- Increase the heat and add the chopped bacon, dried herbs and beef mince. Fry until the mince has browned and changed colour, breaking it up with a spoon as it cooks. Stir in the passata, Marmite and a good pinch of salt and pepper. Reduce to a medium heat and simmer the ragu for 10 minutes to thicken.3 Streaky Bacon rashers, 500 g Beef Mince, 1 teaspoon Dried Thyme, 1 teaspoon Dried Oregano, 1 teaspoon Dried Rosemary, 1 teaspoon Smoked Paprika, 400 g Passata, 1 teaspoon Marmite, Salt and Pepper
- Spoon half of the meat sauce into the base of a baking dish and spread it out evenly. Lay 4 lasagne sheets on top. Spoon over the remaining ragu and finish with another layer of 4 lasagne sheets.8 Fresh Lasagne Sheets
- In a small bowl, mix together the crème fraîche, milk and 100g of grated Parmesan until smooth. Spread this cheat's white sauce over the top layer of pasta and sprinkle with the remaining Parmesan.300g Creme Fraiche, 2 tablespoon Milk, 100 Parmesan, 150 Parmesan
- Bake in the preheated oven for 20 minutes, or until the top is golden, bubbling and the pasta is cooked through. Leave to stand for 10 minutes before serving.
Notes
- Rest before serving - let the lasagne sit for 5-10 minutes after baking so the layers set and slices hold together.
- Sauce consistency - make sure the ragu isn't too watery and the crème fraîche topping isn't too thin; this helps the pasta cook evenly.
Jill says
That's a perfect-looking slice of lasagna. Love that thick cheese layer!
Marissa Schaumloffel says
I love an easy lasagne! This sounds like the perfect week night meal.
Sisley White says
Thank you so much for linking up to the first CookBlogShare of 2021.I love a lasange and one that is so delicious and quick gets all my votes!
Jacqui – Recipes Made Easy:Only Crumbs Remain says
Is there anyone who doesn't like lasagne. This is just the sort or recipe everyone needs
Karen Booth says
The words easy and lasagne are some of my favourite words! This looks absolutely sensational and such a lovely recipe to have for a midweek meal. Thanks for linking up to #CookBlogShare this week, Karen 🙂
Cat | Curly's Cooking says
There is nothing wrong with shortcuts, especially if they are as tasty as this. I don't make lasagne enough and now I really fancy it!
Wanda says
We are lasagna lovers here but admittedly I've never added bacon to mine! This is a game change, definitely trying this recipe!
Beth says
This recipe is going to be a big hit here at the house! I can't wait to give this a try! Looks so delicious and tasty!
Kushigalu says
Love lasagne plus how simple and flavorful this is. I will try thie soon. Yum !
Dannii says
You can't beat lasagna for total comfort food. This looks like a really easy version too.
April says
Anything that has bacon is delicious in my mind.
Beth Sachs says
Bacon really helps to pep up the flavour! I love it.