Makes: 10 portions
Prep time:
Cook time:
Total time:
  • 800 gr minced beef
  • 50 ml oil
  • 250 gr celery
  • 400 gr carrot
  • 300 gr onion
  • 20 gr garlic
  • 60 gr tomato puree
  • 1000 gr tomato passata
  • 220 ml milk
  • 4 tbspn thyme
  • 4 tbspn oregano
  • 300 gr bell pepper
  • 400 gr courgette
  • 500 gr lasagne sheets
White sauce
  • 44 gr butter
  • 50 gr flour
  • 440 ml milk
  • 200 gr grated cheese
  1. Preheat the oven to 180 °C.
  2. Stir fry minced beef until brown. Remove from pain and drain.
  3. Dice onion, celery, carrot, garlic. Sweat off until soft. Add and cook out tomato puree
  4. Add tomato passata, milk, thyme and oregano and bring the sauce to the boil.
  5. When the vegetables are soft, blitz the sauce with a stick blender.
  6. Dice bell pepper and courgette and stir into the sauce with the cooked minced beef. Season to taste.
White sauce
  1. In a different pan, melt the butter, add the flour to make a roux and cook on a low heat for several minutes. Add the milk little by little and bring to the boil to thicken.
  2. Simmer for 10 min until the béchamel sauce is thick. Season to taste.
  1. Assemble the lasagne with a third of the tomato sauce in an oven proof dish, a layer of lasagne sheets, a second layer of sauce, another layer of lasagne sheets, a final layer of sauce and then the final layer of lasagne sheets.
  2. Finish with the white sauce.
  3. Sprinkle with grated cheese and bake in the oven until the top is golden and the pasta is cooked.
Stuff to know
You can assemble the lasagne and keep in the fridge until finishing it in the oven. However, it will take considerably longer to cook.
Add some red wine to the sauce.
Add some spinach to the sauce.
Infuse the béchamel sauce with a couple of bay leaves. Remove them before pouring it onto the lasagne.
Skip the meat for a vegetarian lasagne.