Vegetable and Cheese Lasagne
A hearty lasagne with layers of pasta, vegetables, and melted cheese.
Allergens: contains celery, cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 67g carbs · 8g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Spaghettiuse 500g | £0.77500g · £0.15 per 100g | 2 × £1.50300g · £0.50 per 100g |
| Minced beefuse 500g | 2 × £2.66250g · £1.06 per 100g | £6.75500g · £1.35 per 100g |
| Onionpack 1kg · use 1 | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsnot compared | £0.79 | – |
| Celery sticksnot compared | – | £0.90 |
| Tesco Chopped Tomatoesuse 400g | £0.47400g · £0.12 per 100g | 2 × £0.45227g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Cheese (cheddar or mozzarella)use 200g | £6.05480g · £1.27 per 100g | £6.90450g · £1.53 per 100g |
| Unsalted butterpack 250g · use 25g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £16.29 | £21.20 |
| Cost of what this recipe uses | £9.55 | £13.59 |
| Per serving | £1.59 | £2.26 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Carrots, Celery sticks.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Finely chop the onion, carrots, and celery sticks. Finely grate the cheese. Season the minced beef with salt and black pepper.
- Place the spaghetti in a large pan of boiling salted water. Cook for 8-10 minutes until al dente. Drain and set aside.
- Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the minced beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion, carrots, and celery sticks to the pan. Cook for 5-7 minutes over medium heat, stirring occasionally, until softened. Stir in the chopped tomatoes and semi-skimmed milk. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened. Season to taste with salt and black pepper.
- Spread a thin layer of the beef and vegetable mixture in the base of a 23cm x 23cm (9in x 9in) ovenproof dish. Top with a layer of cooked spaghetti, then a layer of grated cheese. Repeat the layers, ending with a layer of grated cheese on top. Dot the top with 25g of unsalted butter.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the cheese is bubbling. Allow to rest for 5 minutes before serving.
- Slice the lasagne into 6 portions and serve immediately. To reheat, cover the lasagne with foil and bake in a preheated oven at 180°C (160°C fan)/Gas Mark 4 for 10-15 minutes, or until steaming hot throughout. Uncover and bake for a further 5 minutes to brown the top.
Tips
- To make it cheaper, use a cheaper type of cheese or swap the minced beef for lentils or mushrooms.
- To batch-cook and portion it for the week, prepare the lasagne as directed but do not bake it. Cool completely, then cover and refrigerate for up to 24 hours. Divide into 6 portions and freeze for up to 1 month. To reheat, thaw in the fridge overnight and follow the reheating instructions above.
- To reheat safely, always reheat only once, until steaming hot throughout, and eat within 24 hours of defrosting.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Unsalted butter · about 225g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).