Beef Lasagne

"Beef Lasagne...mmmmm. What a dish and so missed on the road if you don't have a camp oven to cook it in."


500g beef mince

400g can tomato puree

400g can diced tomatoes

2 cloves garlic chopped

1 Tbspn olive oil

Lasagne sheets or mountain bread

2 cups grated cheese

2 cups milk

1 Tbspn butter or margarine

1 Tbspn plain flour


Meat Sauce

Heat oil in large frying pan and sauté garlic until soft.

Add mince and brown over high heat stirring constantly.

Add diced tomatoes, tomato puree and ½ cup water.

Stir well then cover and simmer on low heat for 20 minutes, stirring occasionally.

Cheese Sauce

Meanwhile heat 1 Tbspn butter in small saucepan over med heat.

When melted add 1 Tbspn of plain flour and stir well.

Keep stirring and add 2 cups of milk, blending mixture together over heat.

When milk appears quite warm add 1½ cups grated cheese and stir continuously until mixed and sauce is bubbling and thickening. Cover and stand.


Assemble lasagna in camp oven. Use 1/3 of beef mixture on bottom of tray, top with lasagna sheets (or mountain bread), then cover sheets with 1/3 cheese sauce. Repeat method twice to create 3 layers, ending with cheese sauce on top and sprinkle with ½ cup grated cheese.

Place camp oven on hot coals for 45 minutes or until cheese topping begins to brown. Test with fork if unsure.

Serve with green salad.

Serves 6 .


Mountain bread is a healthy low fat alternative to lasagna sheets although not as filling.

Vegetarians can also omit meat and use a variety of vegetables only.

Depending on the size of camp oven there may be leftover sauce, judge accordingly.

Easy cheese sauces can be purchased ready-made. Try Dolmio Pasta Bake Bechemel Sauce in a jar or Master Foods Cheese Sauce from a liquid package.

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