NZ Woman's Weekly

Lasagne pasta bake recipe

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  • Meal Origin


There’s a bit of cheating here with a shop-bought pasta sauce and cheese sauce mix but these are great time-savers when you are in the midst of a big cooking session. This meal can be easily frozen, and in fact tastes even better for it! Then all that’s needed is a salad on the side.

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp crushed garlic
  • 500g premium beef mince
  • 1 jar tomato and basil pasta sauce
  • 1 beef stock pot concentrate (by Continental or other brands)
  • ¾ cup water
  • 250g penne pasta
  • 1 cup milk
  • 2 tbsp cheese sauce mix
  • ¼ cup sour cream
  • 1 tsp wholegrain mustard
  • ½ cup grated cheese, plus extra for topping if desired
  • Sea salt and cracked pepper
  1. Preheat the oven to 185°C. Heat the oil in a large frying pan and saute the onion, garlic and beef mince for 5 minutes until browned and fragrant.
  2. Add the pasta sauce, stock pot and water, then simmer for 20 minutes.
  3. Meanwhile, cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente (slightly firm to the bite). Drain.
  4. In a small saucepan, whisk the milk, cheese sauce mix, sour cream and mustard over heat until simmering and thickened, then stir in the grated cheese. Taste and season as required.
  5. Toss pasta with mince sauce, then spoon into a large freezer-proof baking dish or 3 foil containers. Smooth top and pour over cheese sauce, then sprinkle with extra cheese if desired. Bake for 15-20 minutes or until golden and bubbling.

Take a look at this smoked fish pie recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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