Easy Lasagne Recipe

How to make the easiest lasagne with Dolmio ready-made jar sauce.

See my step-by-step picture instructions for the recipe!

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*Post updated May 2025

This cheat recipe is perfect for times when you simply don't have the time to spend in the kitchen.

Perfect for students, busy mums and dads, or days when you just don't have time.

I'm not usually a fan of those jars of ready-made sauces, but it has to be said, I think most of them have come a long way from the over-salty and sugary, thick, gluey-like sauces they were a while back.

So, armed with the jars of Dolmio Sauces, dinner was ready in no time, and it tasted perfect. 😋

No need for a proper recipe because it tells you all this on the back of the jar.

However, I couldn't help myself, so I added a pinch of dried oregano and black pepper. 😉

Recipe Top Tips!

• Even though I didn't on this occasion since I didn't have any minced pork, using a mixture of pork and beef mince gives the finished dish much more flavour, and I really urge you to try it, ask Gordon Ramsay, he's the one who told me!

• Do read the back of the pasta sheets, as some need to be soaked in water before use or they will not cook properly.

• Use ready-made fresh pasta sheets; dried sheets aren't as nice.

• Once you've emptied the red sauce into the meat, add just a tablespoon of water to the jar. Put the lid back on and shake to get the rest of the sauce out - don't waste any! 

• You can do the same with the white sauce, just don't add more than a very small amount of water; you don't want watered-down sauce.

Ingredients

• 1 x 500g jar of Dolmio tomato sauce - or your favourite red sauce

• 1 x 470g jar of Dolmio white sauce 

• 500g minced beef (5% fat)

• 1 x 250g fresh pasta sheets

• a big handful of grated extra mature cheddar cheese

Using Dolmio sauce 

Add a little vegetable oil to a large frying pan and brown the minced beef, stirring and breaking up the meat as you go. 

When it's nicely cooked, add the red sauce. Stir well and continue to cook for about 15-20 minutes. 

I always put a tiny amount of sauce at the very bottom of the dish, as it stops the first sheet from sticking. 😉    

Then, put in a layer of pasta sheets and spread them with meat sauce; just a little covering, or you'll run out of meat sauce before you've finished.

Now add another layer of the sheets and top with meat sauce. 

Add another layer of pasta and spread over a layer of white sauce.

Add another layer.

You guessed it, now add the rest of the meat sauce.

Add a final layer of the sheets and top with the rest of the white sauce. Always end with white sauce on top. 

Sprinkle over grated cheese. I sprinkled over a tiny amount of paprika, but that's just a thing of mine. 😊

Cover in foil and bake on the middle shelf of your preheated oven at 180°C/350°F for 25 minutes.

Then remove the foil and cook for a further 10 minutes until bubbling and golden.

What to serve with lasagne;

• a nice, simple salad

• baby leaf salad

• garlic bread

• cheesy garlic bread

• fries are nice, although that would be a bit of a carb overload! 😉

Can you freeze it?

You can, of course, freeze your cooked dish, just as long as it's fully defrosted before reheating till piping hot, it will be fine.

I find if frozen, it's best reheated in a microwave; that way, it doesn't dry out. 😉

Equipment

You will need a dish for the oven - mine is 10 inches long by 8 inches wide by 2 inches deep. 

That's 25.5cm long by 20cm wide by 5cm deep.

If you want a more traditional recipe, you will like this Delia Smith Lasagne al Ragù recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

easy lasagne recipe, how to make lasagne with ready made sauce, lasagne Dolmio sauce recipe

main, pasta

Italian

Yield: 4

Author: Jan Bennett

How to make Lasagne with Ready Made Sauce

If you can't get the Dolmio sauces, just use your favourite brand of red and white sauce.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1 x 500g jar of Dolmio tomato sauce for lasagne
• 1 x 470g jar of Dolmio creamy white sauce for lasagne
• 500g minced beef - 5% fat
• 1 x 250g pack of fresh lasagne sheets - read the packet to learn how to prepare it because some require soaking in warm water before use.

Instructions

Preheat your oven to 180°C/350°F or Gas 4

1. Add a tiny amount of oil to a large frying pan and brown the minced beef, stirring and breaking up the meat as you go. When it's nicely cooked add the red sauce. Stir well and continue to cook for about 15-20 minutes.
2. To prevent the first lasagne sheet from sticking, put a tiny amount of sauce at the very bottom of the dish.
3. Then, put in a layer of lasagne sheets, and spread with meat sauce; just a covering or you'll run out of meat sauce before you've finished!
4. Now, add another layer of lasagne sheets and top with meat sauce, just enough to cover the pasta sheets.
5. Add another layer of pasta sheets and spread over a layer of lasagne white sauce. Add another layer of the pasta sheets.
6. Then, add the rest of the meat sauce. Add a final layer of lasagne sheets and top with the rest of the white sauce.
7. Sprinkle over grated cheese. I sprinkled over a tiny amount of paprika, but that's just a thing of mine.
8. Cover with foil and bake on the middle shelf of your preheated oven at 180°C/350°F for 25-30 minutes.
9. Remove the foil and cook it for another 10 minutes or so, until bubbling and golden.

Notes

You will need a dish for the oven - mine is 10 inches long by 8 inches wide by 2 inches deep. That's 25.5cm long by 20cm wide by 5cm deep 

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