Lasagne Recipe
The ultimate make-ahead lasagne for busy weeks, hosting, and Centre Parcs prep!
If you love meals that make life easier later on, lasagne is about to become your best friend.
This recipe isn’t just delicious—it’s perfect for batch cooking and freezing, so you’ve always got a proper homemade dinner ready to go.
Whether you cook it fresh or stash it away for another day, it’s one of those recipes you’ll be so glad you made… especially on the days you really can’t be bothered.
Here’s my go-to lasagne recipe for hosting, batch cooking, or prepping ahead for Centre Parcs—this one never fails me!
Serves 12
Ingredients
- 2 tbsp olive oil
- 2 onion, diced
- 3 carrot, diced
- 3 celery stalk, diced
- 6 garlic cloves, finely sliced
- 1kg Lean beef mince
- 2-3 tbsp tomato purée
- 2 x 400g tin chopped tomatoes
- 500ml beef stock
- 250ml red wine
- 2 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 18-24 lasagne sheets (depending on the size of your baking dish)
- 2 x 200g pack mozzarella, sliced
- Approx 120g cheddar cheese, grated
For the white sauce
- 100g butter
- 100g plain flour
- 1100ml milk (any)
Method
- In a large pan, heat the olive oil and fry the onion, carrot & celery for 5 minutes, until soft. Add in the garlic and fry for another 1-2 minutes. Add the mince and cook until browned. Add the rest of the ingredients; wine, stock, Worcestershire sauce, tomato puree, chopped tomatoes & seasoning and bring to the boil. Once boiling, reduce the heat and leave to simmer on a medium heat for around 30-40 minutes, or until the liquid has reduced. Season to taste.
- Meanwhile, make the white sauce by melting the butter in a saucepan over a low-medium heat. Once melted, add the flour and cook on low for 1-2 minutes. Slowly add the milk whilst whisking to combine until you have a Loose sauce. Heat over a low/ medium hea, whilst whisking until the sauce thickens.
- Once both components are ready. You can assemble the lasagne into 2 large baking dishes. Start with 1/6 of meat mixture at the bottom of each dish, top with a few slices of mozzarella and then the lasagne sheets and the white pasta sauce. Repeat twice so each dish has 3 layers. Top the final layer with the grated cheddar.
- At this point, either bake in the oven (fan 180C) for 45 minutes, or allow to cool (for maximum of 90 minutes) and then cover & freeze. When ready, defrost in the fridge and bake covered with foil for around 45 minutes. Uncover and cook for a further 15 minutes until the centre of the lasagne is piping hot or reaches 75C.
This lasagne is always our go-to prep meal to prep ahead for any upcoming Center Parcs trips! Watch how we kept our Center Parcs food easy & to a budget here:
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