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Photo of Double-duty lasagne by WW

Double-duty lasagne

Total Time
2 hr
20 min
1 hr 40 min
Everyone knows lasagne tastes better the next day – that’s why we’ve made a double batch so you’ve got enough for a second day feast


Olive oil

1 tbs

Brown onion

2 small, finely chopped


4 clove(s), crushed

Lean beef mince, raw

700 g

Lentils, canned, rinsed, drained

½ cup(s)

Tomato passata

700 g

Beef stock

1 cup(s), (250ml)

Dried herbs

3 tsp, (Italian)


3 tbs

Skim milk

3 cup(s), (750ml)

Extra light cheddar cheese

¾ cup(s), grated, (90g)

Grated parmesan cheese

40 g, (1/2 cup)

Fresh lasagne sheets

300 g, (6 sheets)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 20cm square (5cm-deep) ovenproof dishes with oil.
  2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook mince, in batches, stirring to break up lumps, for 3–5 minutes or until browned. Add to onion mixture with lentils, passata, stock and herbs. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until lentils are soft.
  4. Meanwhile, place cornflour in a bowl. Gradually stir in ¼ cup (60ml) milk until smooth. Place remaining milk in a saucepan and bring to the boil over medium heat. Gradually stir in cornflour mixture. Cook, stirring, until mixture boils and thickens. Combine both types of cheese in a bowl. Stir half the cheese mixture into the cornflour mixture.
  5. Spread 1 cup (250ml) mince mixture over the base of each prepared dish. Top each with 1 lasagne sheet, trimming to f it. Spread each with ½ cup (125ml) cheese sauce. Continue layering with remaining mince mixture, lasagne sheets and cheese sauce, finishing with a layer of cheese sauce. Sprinkle both lasagnes with remaining cheese and bake for 50 minutes or until cooked through. Cool for 5 minutes. Serve.


SERVING SUGGESTION: salad, made with baby English spinach, roasted pumpkin and thinly sliced red onion, drizzled with balsamic vinegar.TIP: We have made 2 lasagnes so you can either serve 8 or freeze 1 for later. To freeze, allow cooked lasagne to cool and cover the surface with a piece of baking paper. Cover entire dish with 3 layers of plastic wrap and label, date and freeze for up to 3 months. Defrost in the fridge for 24 hours before reheating for 25–30 minutes in an oven preheated to 160°C or 140°C fan-forced.