eCook Meal
Classic Beef Lasagne
with beef mince, béchamel sauce & fresh basil
A lasagne to trump all others! You can’t beat the classics: lasagne sheets are layered with tomato passata, rich beef mince and a creamy béchamel sauce. Topped with plenty of cheese for melting purposes and sprinkled with fresh basil, this dish is a classic for a reason!
Serving guide
Choose your portion size.
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the Milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT…
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the Milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT...
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the Milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of an ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 12-15 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT...
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
MINCE MAYHEM
Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Add the grated Garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste.
QUICK BÉCHAMEL
Return the pan, wiped down if necessary, to a medium heat with 100g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the Milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
ALL TOGETHER
Place a ⅓ of the saucy mince in the bottom of an ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 12-15 minutes until the lasagne is bubbling and the cheese is starting to brown.
SALAD GREENS
In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning.
A FEAST!
Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do!
IN CASE YOU MISSED IT...
UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R254.92
for 4 servings · R63.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Lasagne Sheets needs 500 gItalian Lasagne Sheets 250 g 250 g at R56.99 · 2.0× packsR113.98
-
Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Free-range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Cake Flour
- Grated Mozzarella & Cheddar Cheese Mix
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Beef Lasagne?
The preparation time for Classic Beef Lasagne with beef mince, béchamel sauce & fresh basil is between 15 and 35 minutes.
What is the total time required to make Classic Beef Lasagne with beef mince, béchamel sauce & fresh basil?
The total time required to make Classic Beef Lasagne with beef mince, béchamel sauce & fresh basil is between 40 and 65 minutes.
How many servings does Classic Beef Lasagne provide?
4 servings
What are the main ingredients in Classic Beef Lasagne?
Beef, Beef Mince, Cake Flour, Fresh Basil, Garlic, Lasagne Sheets, Milk, Mozzarella & Cheddar Cheese Mix, NOMU Italian Rub, Red Wine Vinegar, Salad Leaves, Tomato Passata
What is the nutritional information of Classic Beef Lasagne?
Calories: 1268, Carbs: 113 grams, Fat: grams, Protein: 68.6 grams, Sugar: 16.5 grams, Salt: 954 grams
How do I prepare Classic Beef Lasagne?
SALAD GREENS: In a bowl, toss the rinsed salad leaves with the red wine vinegar, a drizzle of oil, and some seasoning. MINCE MAYHEM: Preheat the oven to 200°C. Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the rub and fry for 1 minute until fragrant, shifting constantly. Pour in the passata and cook for 2-5 minutes or until slightly reduced and thickened, stirring occasionally. Remove from the pan on completion. Season to taste. IN CASE YOU MISSED IT...: UCOOK has a delicious range of frozen meals, including a Lasagne alla Bolognese. If you haven’t already, give it a try! ALL TOGETHER: Place a ⅓ of the saucy mince in the bottom of a small ovenproof dish. Top with ⅓ of the lasagne sheets and ⅓ of the béchamel sauce. Repeat with the remaining mince, lasagne sheets and béchamel to create two more layers. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the lasagne is bubbling and the cheese is starting to brown. A FEAST!: Serve up a generous helping of the lavish lasagne. Sprinkle over the torn basil. Serve the dressed green leaves on the side – the way the Italians do! QUICK BÉCHAMEL: Return the pan, wiped down if necessary, to a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Remove from the heat on completion and season to taste.
What should be prepared from my kitchen to make Classic Beef Lasagne?
Beef, Beef Mince, Cake Flour, Fresh Basil, Garlic, Lasagne Sheets, Milk, Mozzarella & Cheddar Cheese Mix, NOMU Italian Rub, Red Wine Vinegar, Salad Leaves, Tomato Passata
How many calories does Classic Beef Lasagne have?
1268 calories
How much fat content does Classic Beef Lasagne have?
grams