Lasagne Recipe




  1. 1 T olive oil
    1 onion, finely chopped
    1 carrot, finely diced
  2. 4 cloves garlic, minced
  3. 700g beef mince
    300g pork mince
  4. 1 bottle tomato purée (passata)(690g)
    1 can crushed tomatoes (400g)
    4 T tomato paste
    2 beef stock cubes, crushed
    1 t dried oregano
    1 t dried basil
    1 t salt
    1 t pepper
    1/2 t xylitol (or sugar)
  5. 4 T butter
  6. 1/4 cup flour, all-purpose or plain
  7. 3,5 cups milk
  8. 1 cup parmesan cheese
  9. salt & pepper for seasoning
  10. 375g lasagne sheets
  11. 500g mozarella cheese
  12. parsley


  1. In a large pot, heat up the oil over medium heat, add the onion and carrot, cook for 9 minutes, or until softened
  2. add the garlic, sauté for 1 minute
  3. add beef & pork mince, break up and brown
  4. Add the purée, tomatoes, tomato paste, stock, dried oregano and basil, salt, pepper, xylitol / sugar. Cover and simmer for 30 minutes, mixing occasionally, until it’s thickened and meat is tenderWhile the meat sauce cooks:
  5. In a large pot, melt butter, then remove from plate and reduce heat to low
  6. add the flour, whisk for 30 seconds or until well-blended
  7. Put the pot back on the plate, add 1 cup milk, keep whisking until well-combined, then add the rest of the milk about a cup at a time, and keep whisking, making sure thereʼre no lumps. It itʼs too thick, add a little more milk. Increase heat to medium, and continue stirring until its consistency is nice and creamy.
  8. Add in the parmesan and remove pot from heat.
  9. Season with salt & pepper and mix until cheese is melted.Assembly:
  10. Preheat oven to 180 degrees C. Spoon 1 cup meat sauce into base of 9″x13″ lasagne pan, then cover with lasagne sheets. Break corners off if needed to fit the round edges of the pan. Add 2 cups meat sauce to cover pasta, 1 cup of white sauce,
  11. and half the mozarella cheese. Then go back to layering more lasagne, white sauce, and put the mozarella cheese on the top layer. Bake for 25 minutes / until golden and bubbling
  12. Garnish with parsley and let it stand for about 10 minutes before throwing it in ya bellah.
mince sauce

The cooked meat sauce

preparing lasagne

Layering the meat sauce over the pasta sheets (over the meat sauce)

béchamel sauce

The béchamel sauce with ground black pepper visible

béchamel on lasagne

Adding a béchamel sauce layer

prepared lasagne

Fully stacked and ready for the oven

cooked lasagne

Ready to serve!

lasagne in pan with slice missing


slice of lasagne

…and served. Enjoy!

Edit: Some adjustments to the recipe, in the absence of some of the ingredients, actually made it better!

A few days later, after seeing this post, Chase came over and asked if we could make lasagne, because heʼd never seen it done and wanted to help. Sure, but I wasnʼt going out to the stores, so I used the ingredients we had.

  • Instead of milk, I took a tub of cream cheese and blended it with warm water to make the a white liquid of the same consistency as milk. And OMG what a great flavour this added.
  • Instead of pork mince, we cut bacon up into little pieces with the kitchen scissors and it was even tastier than the pork.
  • We only had two lasagne sheets left, so, we made up the rest with 4 packs of 2-minute noodles (sans flavouring – kept those as a stock for some other time).

    Lasagne preparation with broken-up instant noodles on top

    A layer of instant noodles…

  • I would use slightly less salt on this, since the cream cheese packs a whopper of sodium on its own.

An unintended alteration was that Amy decided to make sure that every last drop of the tomato purée came out of the empty bottle by filling the bottle with warm water, shaking it up and… yes, adding the entire 3 cups of extra water to the pot. So, that took us a whole lot of extra boiling (about 45 minutes extra) to get that water to evaporate, but I canʼt say it hurt the taste any!

Completed lasagne




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