My super cheap and easy Lasagna recipe

If you’re like me and love your food, then being able to cook delicious and tasty food while you’re travelling is a must.

Obviously, it can be difficult at times, a combination of laziness, overcrowded hostel kitchens and a lack of expertise can result in sub par food.

Lasagna is one of my favourite meals and it was really difficult not being able to eat it when I initially started backpacking in Australia, as none of the hostels had an oven!

However, when I was living in Melbourne I was able to make it every week. Lasagna is a relatively easy dish to make and it can feed you for two days if you make enough!

I’ll outline my cheap and easy Lasagna recipe, which is tasty and quick to make!

Backpacking Lasagna recipe


Lasagna is actually not too difficult to cook and it can be done surprisingly cheap. Most of the ingredients are not too expensive and you could realistically be looking at spending $10 or less. This is also with the likelihood of having some lasagna left to over the next day, which is always a bonus!

If you’re vegetarian, then are a number of ways you can replace the minced beef in this recipe. A few good choices are aubergine, zucchini or courgettes. I’ve never had a vegetable lasagna, but after eating vegetarian risotto and noodles and being impressed, I’m sure it could be very tasty! Here is a link to a good vegetarian lasagna recipe.

  • Pack of lasagna sheets
  • Bechamel sauce
  • 500g Tin of tomatoes
  • 200g of cheese – Mozzarella/Parmesan
  • 1/2 onion
  • 1 clove of garlic
  • 2 mushrooms
  • 500g of minced beef
  • Salt
  • Black Pepper
  • Basil
  • Oregano

If you want further inspiration, then it may be worth checking out this lasagna cookbook. It is a great resource with a number of great recipes and variations on this famous dish!


A lot of people shudder when they hear the word lasagna, thinking that cooking it is an arduous task that requires skill and ingenuity. Many times I’ve been asked by people to show them how it is asked.

The reality is that lasagna is not that difficult at all. Obviously, if you are making everything from scratch, including the sheets and bechamel sauce, then yes it is difficult.

However, cooking lasagna is relatively straightforward and you don’t need to be a Jamie Oliver or Gordon Ramsey to be able to pull it off. This backpacking lasagna recipe is very straightforward and I believe anyone from new to experienced cooks can pull this recipe off without too much trouble!

  1. Open up your mince, and put it into a pan with some olive oil. Keep turning and stirring until the meat has turned brown. If you are using vegetables instead of mince, then chop up the vegetables and lightly saute them in a saucepan.
  2. Once the mince has turned brown, drain any excess fat and pour the remaining mince into a saucepan. At this point chop up your mushrooms, onions and garlic and add them to the mince, along with the tinned tomatoes.
  3. Once you have added the tomatoes to the mince and stirred, add the salt, basil, oregano and pepper to season. Be sure to keep tasting to check if it is to your liking.
  4. You want to let the mixture simmer for a good 15-20 minutes, occasionally stirring and tasting to ensure it is tasting beautiful!
  5. As your mince and tomatoes simmer away, now is a good time to prepare your baking tray. You can use either butter or olive oil to grease the tray, so the lasagna does not stick to it.
  6. Once the 15-20 minutes are up, you can pour half of the mince into the tray, evenly spreading it out. Now put 2/3 sheets on top, depending on how many are needed to cover the mince and pour half the bechamel sauce on top and sprinkle with cheese. Repeat the process again.
  7. Once you have finished sprinkling cheese on top, you can stick your lasagna in the oven. Turn it to about 200-220 degrees, and give it a good 10-15 minutes for the cheese to turn golden, once this is the case take it out and let it sit for a few minutes.
  8. Now all you have left to do is to serve your beastly lasagna and enjoy!

travelling lasagna

The end result should look something like the above, a delicious golden brown filled tray of meaty (or vegetariany!) goodness! This backpacking lasagna recipe is really easy to make and one of my favourite meals to cook when travelling. Provided I have access to an oven of course!

If your lasagna doesn’t end up looking like this, then don’t worry, just eat it anyway! We are backpackers after all, we can’t be wasting food! Do have your own take on lasagna? I would love to see some alternative recipes that I could try some time!


Tom is a travel addict who first left England to spend a year Down Under. Not satisfied with this, he then went to New Zealand, about as far away from home as he could get. He is now planning his next adventures in Europe and Canada while maintaining this blog.

4 Responses

  1. Hung Thai says:

    Typically, I cook all my lasagnas at the restaurants – they have all the needed ingredients, tools, and EVEN people to do the cooking for me 🙂

  2. Christina says:

    I love lasagne! It is so easy to make and typically the kids like to eat it. I have debated making the vegetarian option as you mention but it is often shot down by the rest of the family 🙂

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