Traditional Beef Lasagne



1 kg Minced beef
8 g Beef Steak Spices
20 g Bond DS
Gratin Sauce
Grated cheddar cheese
Lasagne sheets (no pre-cook)
1 kg Italian Tomato & Herb Sauce


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In a bowl, mix the minced beef and the Bond DS & Beef Steak Spices.

Add the Tomato sauce to the beef & mix well ensuring that there are no clumps of meat and that it is a smooth paste. A 1 kg mix of meat and sauce will fill 4 x 2 portion aluminum trays.

Divide half the mix equally into 4 trays.

Spread out & lay lasagne sheets over the mix making sure not to overlap the sheets. Repeat again with the remaining mix & lasagne sheets. Use no more than 2 layers of lasagne as any more will produce a dry product.

Take 2 tablespoons of Gratin Sauce & spread out over the top of the pasta. Top with grated cheese.

Cook at no higher than 150°c gas mark 3-4 for 35 minutes. To cook from frozen: 130°c gas mark 1. Turn up to 170°c gas mark 3 for the last 5 minutes to brown the top.

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