The Yummiest lasagne Ever!


We absolutely love lasagne! The family devours it. Although it takes a while to make its worth it and I can hide lots of veggies in there and they’re none the wiser hehe


Tomato Sauce

500 g of lean beef mince

500 g of pork and veal mince

1 jar of Passata

1 tin of Tomatoes

1/3 cup of Milk

1 tbsp of Sugar

1 jar of your favourite pasta sauce, I used Five Brothers, Roasted Garlic and Onion

2 Brown onions

4 Cloves of Garlic, minced

2 Carrots, grated

2 Zucchini’s, grates

2 Large Mushrooms, finely chopped

2 Large Sticks of Celery, finely chopped

¼ Butternut Pumpkin, grated

3 tbsp chopped Parsley

2 tbsp of chopped Basil

1 tbsp of dried Italian Herbs

Lasagne pasta sheets, I used fresh ones and used approx: 7

Salt and pepper, to taste

2 Bay leaves


White or Béchamel Sauce

5 tbsp on butter

½ cup of Plain Flour

4 cups of Milk, at room temperature

Pinch of Nutmeg

Salt and Pepper to taste

1.5cups of Tasty cheese for topping

Approx. 2 boxes Instant or fresh pasta sheets you’ll need at least 8 to 10.

*depending on the size of the fresh sheets. If you end up with more fresh sheets, pop them in the freezer next time or make a mini lasagnes in the muffin tins.


Tomato Sauce

  1. Chop, dice and grate all your ingredients so it’s quick and easy to add as you start to cook.
  2. In a large pot start by lightly frying onions and celery until they’re almost translucent, then add in the meat, garlic and salt and pepper. Don’t brown the meat, cook it until it’s about half cooked.
  3. Once the meat has half cook, add in the pumpkin, zucchini, mushroom and carrot and put the lid on and let it all cook for about 10 minutes.
  4. Add in the passata, tomatoes and sauce, stir. Then add in the milk, sugar, all the herbs (basil, parsley and dried Italian herbs), bay leaves and give it another stir. Pop the lid on and let it simmer for about 1.5hrs or longer if you wish, stirring occasionally.

When the sauce is cooked and smells amazing then it’s time to do the

White or Béchamel Sauce

  1. Make sure your milk is either at room temperature or you have warmed it slightly. This will help with the cooking process.
  2. Melt butter in a large pot on medium to low heat. Once the butter has melted add in the flour and stir with a wooden spoon or whisk. It will combine and become smooth. At this point you need to ensure you keep stirring.
  3. Allow the flour to cook for at least 3 minutes then add the milk in small amounts (approx. 1 cup at a time) and stir quickly. If it gets too much take it off the heat stir until combined and there are no lumps and then return to the heat and continue to do this until all the milk is mixed in.
  4. Once all the milk is stirred in and there are no lumps, turn the heat down to low and allow the sauce to thicken and cook for a further 10 minutes.
  5. Once cooked it should coat and stick to the back of a wooden spoon.

Now the fun part layering it all together.

Start with tomato sauce on the bottom, then pasta sheets, followed by tomato sauce, then béchamel sauce, (if you want to add extra cheese then sprinkle between the layers as you go) then pasta sheet and so on. I always put a bit of extra cheese on top.

Bake in the oven for about 30mins or until the cheese is golden. Allow it to stand and cool before serving.

Servings: approx: 14


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