This has all the delicious flavours of a lasagne without the extra time in the kitchen preparing a cheese sauce version of an easy cheats lasagne.
I have a traditional lasagne recipe that I adore, but I also wanted to share my cheats version with you too. My traditional version uses the classic cheese sauce made from scratch, here is a much easier version that is just as tasty – some might say more so!
This is another recipe in my series for first time home cooks, flatters or anyone really who is looking for simple but delicious dinner ideas. Flatters, is the term I use for those who are living with room mates, or here in NZ in a “flat” so therefore with flatmates.
The cheese sauce version I have used here uses cream cheese, sour cream and an egg in the place of the butter, flour and milk version. So not necessarily cheaper but definitely much less technical and much quicker.
I like to make my mince mixture the same whether it is going to be used in lasagne, spaghetti bolognese, shepherds pie or nachos etc. A lovely simple mince recipe that is super versatile. Always consider mince to be a great way to hide hidden vegetables too!
In this case the mince is cooked with a can of tomato pasta sauce or a passata. In my case I use the Watties brand of Pasta Sauce with Tomato & Herb, but any will do! I also add in a can of crushed tomatoes.
The meat sauce is what helps moisten and cook the lasagne sheets so its ok if it is a little more liquid than your usual spaghetti Bolognese mix.
There are 3 layers to a lasagne and therefore 3 distinct steps, the first is the mince, this will be made and simmer away to gain maximum flavour. Then the whisking together of the cheese sauce, which in this case is super simple!
Then the pasta layers, you can use either lasagne sheets or lasagne noodles for this step, go with what you prefer or which ever is cheapest at the store! If you are using lasagne noodles I like to cook these until just cooked, or if using sheets I like soak these in boiling water for a minute before adding to the dish.
This recipe makes a large lasagne, so feel free to halve the ingredients if making for fewer people, I have made this recipe up for 1 kg of ground beef mince.
Because of the type of ‘cheese’ sauce this uses I have changed how I would normally make my lasagne, so in this case the layers go like this
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Tomato Meat Sauce
-
Pasta
-
Tomato Meat Sauce
-
Cream Cheese Mix
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Pasta
-
Tomato Meat Sauce
-
Cream Cheese Mix
-
Pasta
-
Tomato Meat Sauce
-
Grated Cheese to Finish
I hope you love this easy Cheats version of lasagne, maybe make both of my versions and let me know which one you prefer more!
Easy Cheats Lasagne
Delicious easy cheats version of lasagne with a lovely cream cheese sauce
Ingredients
- 1 Tablespoon Oil
- 1 KG Ground Beef Mince
- 420g Tomato Pasta Sauce
- 1/2 Cup Water (add this to the can of sauce to get all the sauce!)
- 1 Can, 420 grams, crushed tomatoes
- 1 teaspoon Garlic, Minced
- 1 teaspoon Mixed Herbs
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 250 grams Cream Cheese, room temperature
- 125 grams Sour Cream
- 1 Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 200 grams Grated Cheese, 2 Cups, aged hard cheese or mozzarella etc
- Pasta Sheets or Noodles
- Up to 125 grams Grated Cheese, 1 Cup, aged hard cheese, mozzarella, Parmesan etc
Optional
- Add finely grated mushrooms and grated carrot to the mince with the tomato pasta sauce
Instructions
- Heat the oil in a large frying pan
- In two batches, brown the ground beef mince and break up any clumps of meat until lovely and fine pieces of mince, and drain off any fat into a separate bowl if needed (discard this fat safely later once cold)
- Add the batches together in the frying pan and add the garlic and mixed herbs, salt and pepper and mix well
- If adding grated vegetables add them now and stir to combine
- Then add the pasta sauce, add the half a cup of water to the pasta sauce jar or can if using and swirl around to grab any excess sauce, then add this to the beef mince
- Pour in the can of crushed tomatoes carefully
- Then stir gently to combine and allow this to simmer for 20 minutes for the flavours to infuse, stirring often to ensure it is not sticking to the pan
- While this is simmering, in a medium bowl prepare the cream cheese, sour cream, egg, salt & pepper and grated cheese in a bowl and mix together well with a strong wooden spoon. Set aside.
- Preheat the oven to 200C Bake
- Spray or grease the inside of a large baking dish (at least 30 x 20 cm) and follow the order below
- Add a thin layer of the tomato meat sauce and spread evenly
- Place in the pasta sheets in an even layer, you may need to break these up to fit the shape of the dish (see notes below if using lasagne noodles) * to slightly soften the lasagne sheets I pour boiling water into a tray or dish and add the sheets to it for a minute or two before I add to the dish - carefully remove the sheets with tongs to add to the next layer.
- Another thin layer of the tomato meat sauce
- Dollop small spoonfuls of the half cream cheese mixture over the meat sauce and carefully spread if you can
- Place another layer of pasta sheets
- A thin layer of the tomato meat sauce
- Dollop small spoonfuls of the remaining cream cheese mixture over the meat sauce and spread
- Place another layer of pasta sheets
- Finally spread the remaining tomato meat sauce over the top of the pasta sheets
- Sprinkle over the second measure of grated cheese and cook for 40 minutes or until golden brown and bubbling and a knife easily goes through the pasta
- Allow the lasagne to sit for ten minutes to set before serving to 'set'
- Serve hot with crusty bread and salad
- Enjoy!
Notes
Can I use Lasagne Pasta or Wide Lasagne Noodles?
Absolutely, I tend to par cook these first, so cook for 3/4 of the cooking time recommended on the packet, and use when freshly cooked so they do not stick together. Use the same order as above for the lasagne sheets but lay an even layer of the lasagne pasta pieces
Can I freeze uneaten Lasagne?
Yes absolutely, you can freeze once assembled and before baking, or after baking if you need to. Once the lasagne has cooled, wrap it in plastic wrap then aluminium foil tightly and freeze for up to 3 months.
How to reheat frozen lasagne?
Allow the lasagne to thaw for at least 12 hours in the refrigerator. Remove and allow it to sit at room temperature for 30 minutes while you preheat the oven. The key is to reheat lasagne until the centre is piping hot. You can do this two ways, if you lasagne will fit in your microwave heat it on meduim heat until the centre is piping hot then place in a preheated oven to bake the topping until golden brown, or you can place it in the oven covered in foil at 180C for 60 minutes or so until piping hot, then uncover to brown the top. The microwave method is best as it fully reheats without the chance of it burning
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1373Total Fat: 96gSaturated Fat: 46gTrans Fat: 3gUnsaturated Fat: 38gCholesterol: 382mgSodium: 2186mgCarbohydrates: 33gFiber: 4gSugar: 11gProtein: 92g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love this recipe! Be sure to let me know in the comments below when you make it!
Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.
Happy Baking!
Anna
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Sheridan Gilmore says
Your recipes are great but there is far too much advertising & waffle .
Get to the point – you have a nice style but the dialogue goes on and on and on and on
…,……
justamumnz says
Thanks for your feedback. Have you ever noticed the “jump to recipe” function at the top of the posts? This means you can skip all the “waffle and ads” and het straight to the recipe every time.