Cheesy Beef & Bacon Ragu Lasagne
with Cucumber Salad
- Milk
- Gluten
- Eggs
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- May contain traces of allergens
Have you ever had a saucy beef ragu in a lasagne, we would love to try it out. Let’s whip one up with bacon and a Parmesan cheese mash topping. The layers of ragu will create a lasagne that everyone will be raving about.
Ingredients
1
carrot
1
leek
1
Brown Onion
1 packet
diced bacon
1 packet
beef mince
1 sachet
Aussie Spice Blend
1 packet
tomato paste
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
fresh lasagne sheet
(Contains: Gluten, Eggs May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
cucumber
1 bag
Mixed Salad Leaves
Not included in your delivery
olive oil
½ tsp
brown sugar
½ cup
water
40 g
butter
(Contains: Milk)
2 tbs
plain flour
(Contains: Gluten)
1 cup
milk
(Contains: Milk)
drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Grate the carrot. Thinly slice leek. Finely chop onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Add carrot, leek and onion to the frying pan and cook until tender, 7-8 minutes. • Reduce heat to medium, then add Aussie spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the brown sugar and water. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat. Season with pepper.
• While the filling is cooking, heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Slowly whisk in the milk and cook, stirring, until thickened, 1-2 minutes. Remove pan from heat, then stir through half the grated Parmesan cheese. Season with salt and pepper.
• Slice fresh lasagne sheet in half widthways. • Spoon half the filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheesy sauce. • Repeat with the remaining filling, lasagne sheets and bechamel sauce. Sprinkle over remaining Parmesan cheese. • Bake lasagne until golden, 20-25 minutes.
Little cooks: Add the finishing touch and sprinkle over the cheese.
• When the lasagne has 5 minutes remaining, thinly slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide cheesy beef and bacon ragu lasagne between plates. • Serve with cucumber salad. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bacon and Aussie spice blend add great depth to the ragu, and the dish was a hit with families, including kids who enjoyed the subtle sweetness from the carrots.
- Ease of prep: The recipe impressed several reviewers with how straightforward it was to put together, despite looking quite technical on the plate.
- Suggestions: Consider making the bechamel sauce in the microwave to save time and reduce the risk of it catching on the pot; several reviewers also felt doubling the sauce quantity and using a larger baking dish would improve the result. A few reviewers noted the lasagne sheets were on the short side, so having a small amount of dried lasagne sheets on hand as a backup layer is a handy tip.
- Next-day meals: At least one reviewer noted the lasagne tasted even better the next day for lunch, making it a great dish to cook ahead.
