Stewed Steak Lasagne

Preparation info

  • Difficulty


  • Serves


Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

I’ll be the first to admit that this is an absolute travesty of a complete classic, but it’s also very quick and surprisingly delicious, and it dispenses with most of the faff of making a traditional lasagne.


  • 200 g onion (about 2 medium onions)
  • 2 x 400 g tins of chopped tomatoes
  • 2 tbsp peeled and chopped garlic or garlic paste
  • 1 tsp dried mixed herbs
  • 200 ml red or white wine
  • 2 x 400 g tins of stewed steak
  • 1 x 400 g tin of brown lentils
  • 400–500 g lasagne sheets
  • 2 balls of mozzarella, or 200 g Cheddar cheese
  • salt and pepper, to taste


First, preheat your oven to 180°C/160°C fan/gas 4 and get your lasagne dish – something square or rectangular and fairly deep is ideal, a loaf tin will do at a pinch.

Peel and finely slice the onion and toss into a large nonstick pan with the tomatoes, garlic, herbs and wine. Season with a little salt and pepper, and cook over medium heat for around 15 minutes, until the onions start to soften and the liquid reduces.

Open the tins of stewed steak and tip into the pan, along with the thick gravy. Drain and thoroughly rinse the lentils and add those too. Warm through briefly.

Spread a layer of steak-tomato mix into your dish. Top with lasagne sheets. Repeat until the steak mix has almost run out – you need to reserve some for the top layer as the wetness is what cooks the lasagne sheets. Top with the remaining mixture. Slice the mozzarella or grate your Cheddar cheese and layer over the top of the meat.

Cover with foil and bake in the oven for 30 minutes until the cheese has melted and the pasta has cooked through – a small sharp knife inserted into the centre should pass through with minimal resistance. Remove the foil and cook for 10 more minutes to brown and crisp the cheese on top, and serve.

Will keep in the fridge for 2–3 days, tightly covered. Not recommended for freezing. Reheat thoroughly before serving.