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Try this failproof cheat’s lasagne recipe

Our editor Chad January shares his failproof Cheat’s lasagne to turn this meal into more in a matter of minutes.  

Cheat’s lasagne 

Serves 4 

To make this even richer, swap out milk for cream or stir through dollops of plain cream cheese or cultured cream. 


3 Tbsp butter 
3 Tbsp flour 
2 ½  cups milk 
¼ cup grated Cheddar (optional)
Pinch of ground nutmeg 
Salt and milled pepper 
1 cup panko breadcrumbs 
½ tsp garlic powder 
2 Tbsp chopped fresh basil, + extra for serving 
500g lasagne sheets, cooked 
½ batch best-ever beef ragu
2 cups grated mozzarella 
Olive oil  


  1. Preheat oven to 180°C. 
  2. Grease a large deep baking dish or 4 individual ovenproof bowls. 
  3. Melt butter in a pot over medium heat and stir through the flour until mixture is smooth. 
  4. Pour in milk, a little at a time, while whisking until all milk has been added and sauce has thickened, about 5-6 minutes. 
  5. Stir through Cheddar (if using) and nutmeg. Season. 
  6. Toast breadcrumbs in a dry hot pan until lightly golden. Stir through garlic powder, basil and season. Set aside. 
  7. Arrange half the pasta into prepared baking dish, almost pappardelle style. 
  8. Add generous helpings of beef ragu, white sauce and half the mozzarella. 
  9. Repeat process with remaining ingredients. 
  10. Drizzle with oil and bake for about 20-25 minutes or until golden and cheese has melted. 
  11. Serve while hot, scattered with toasted breadcrumbs and fresh basil.


Recipes & Styling: Chad January
Photos: Zhann Solomons 

Also read: Meat-free baby marrow and spinach lasagne

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