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Big Flavour Beef Lasagne

Big Flavour Beef Lasagne

4.5rating out of 5

(23169 reviews from our customers)

Prep Time

45 min



Whether it's fresh out the oven or tomorrow's lunch, lasagne is a firm family favourite. We add Henderson's Relish to this comfort food classic for a flavourful Gousto twist!

Prep Time

45 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
6 lasagne sheets †
2 garlic cloves
80g cheddar cheese †
50g baby leaf salad
1 tbsp dried oregano
1 carrot
1 balsamic vinegar sachet (15ml) †
80g chestnut mushrooms
British beef mince 2
250g British beef mince
1 Henderson's Relish sachet (15ml)
Kallo beef stock cube
1 Kallo beef stock cube †
1 tomato paste sachet (32g)
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 6 lasagne sheets<span class="strong">†</span>
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 50g baby leaf salad
  • 1 tbsp dried oregano
  • 1 carrot
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 80g chestnut mushrooms
  • 250g British beef mince
  • 1 Henderson's Relish (15ml)
  • Kallo beef stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 762 kJ
181 kcal
3001 kJ
714 kcal
of which saturates
9.1 g
4.5 g
35.7 g
17.5 g
of which sugars
13.6 g
2.8 g
53.5 g
10.9 g
Fibre 1.1 g 4.3 g
Protein 11.4 g 45 g
Salt 0.85 g 3.34 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
6 lasagne sheets
durum wheat (gluten), may contain egg
1 garlic clove
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
50g baby leaf salad
mixed salad
1 tbsp dried oregano
dried oregano
1 carrot
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
80g chestnut mushrooms
chestnut mushrooms
250g British beef mince
beef (100%)
1 Henderson's Relish (15ml)
water, spirit vinegar, sugar, colour: caramel, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
Kallo beef stock cube
sea salt, potato starch, sustainable palm oil, vegetables (onion, celery, carrot), sugar, natural flavouring, yeast extract, caramelised sugar, beef powder, herbs and spices (parsley, turmeric, rosemary, garlic, black pepper, bay), mushroom
1 tomato paste sachet (32g)
  • Allergens highlighted by † (gluten, milk, sulphites, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Project Heinz Beef Lasagne V.3

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely chop the brown onion[s]

Top, tail, and finely dice the carrot[s]


2 Project Heinz Beef Lasagne V.3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and carrot with a generous pinch of salt and cook for 4 min or until softened

Boil a kettle, then peel and finely chop (or grate) the garlic 


3 Project Heinz Beef Lasagne V.3

Once the onion and carrot have softened, add the beef mince to the pan and increase the heat to high

Cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go


4 Project Heinz Beef Lasagne V.3

Dissolve the Kallo beef stock cube[s]tomato pasteHenderson's Relishdried oregano and a pinch of sugar in 250ml [450ml] boiled water – this is your tomato stock

Grate the cheddar cheese 

5 Project Heinz Beef Lasagne V.3

Once the beef is browned, tear the chestnut mushrooms into the pan with your hands

Add the chopped garlic and cook for 30 secs

Add the tomato stock with a generous grind of black pepper and cook for 5-7 min or until thickened to a ragù-like consistency – this is your ragù

6 Project Heinz Beef Lasagne V.3

Meanwhile, melt 30g [60g] butter in a pot over a medium heat

Once melted, add 30g [60g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Add 350ml [700ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains

Remove from the heat, season with salt and pepper and stir through half the cheese – this is your béchamel

7 Project Heinz Beef Lasagne V.3

Layer some of the ragù over the bottom of an oven-proof dish, then top with 3 lasagne sheets

Repeat this process until you end up with a final layer of lasagne sheets (you may need to layer differently depending on the size of your dish)

Cover with the béchamel, top with the remaining grated cheese and cook in the oven for 25-30 min or until the pasta is cooked


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Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

Serve the lasagne with the baby leaf salad to the side and the dressing drizzled over and enjoy!

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