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Honeycomb lasagne

Honeycomb lasagne

This spectacular pasta dish tastes every bit as good as it looks

  • Feeds 4Feeds 4
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1948kj 464kcal
  • Fat
    High 31%
  • Saturates
    High 50%
  • Sugar
    Low 31%
  • Salt
    Med 31%

% of adult’s reference intake | Carbohydrates per serving : 31g


  • 1/2 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 1 tbsp tomato purée
  • 1/2 tsp dried thyme
  • Pinch of chilli flakes
  • 500g Co-op 12% fat beef mince
  • 1 x 500g jar Co-op tomato and garlic pasta sauce
  • 25g pack basil, roughly chopped (optional)
  • 8 sheets Co-op lasagne
  • 50g Co-op mild white Cheddar


  1. Heat the oil in a large pan and cook the onion for 10 mins, until softened and golden
  2. Add the tomato purée, thyme and chilli, then cook for 2 mins more
  3. Add the beef mince and brown all over, about 5 mins, breaking it up with a spoon, then stir in the pasta sauce
  4. Season and simmer for 5 mins, then stir through the basil, if using
  5. Meanwhile, cook the lasagne sheets in batches in boiling water for 4 mins, until they’re soft enough to roll up
  6. Drain, then cut into thirds lengthways
  7. Preheat the oven to 200°C/fan 180°C/Gas 6
  8. Spoon a layer of the meaty sauce into a medium-sized baking dish, then roll each strip of lasagne into a tube and sit it upright in the sauce
  9. Pour over the remaining sauce to fill up the tubes, then grate over the Cheddar
  10. Bake the dish for 25-30 mins, until golden and bubbling, then serve

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