All Recipes Lunch

Easy meat lasagne

A traditional Italian classic. This easy lasagna with homemade bechamel sauce will always be a family favourite. Layers of beef, herbs, pasta and bechamel, it’ll always be the best.


  • 500 g beef mince
  • 1 onion chopped
  • 1 garlic clove crushed
  • 125 g mushrooms sliced
  • 1 tsp mixed herbs *to taste
  • 850 g canned chopped tomato
  • 1 tsp sugar
  • 3 tbs tomato paste
  • 1 tsp salt
  • 5 sheets lasagne sheets


  • 1 tbsΒ Lurpak*Β Butter
  • 3 tbs plain flour
  • 2 cup milk
  • 125 g cheese grated
  • 1 pinch nutmeg


  • Fry the chopped onion and crushed garlic in a little oil for 5 minutes.
  • Add the minced beef, mushrooms and herbs.
  • When meat is brown add 850g chopped tomatoes, sugar, tomato paste and salt to taste, and simmer for 30 minutes.
  • Cheese sauce: Melt some butter in a pan and stir in flour, milk, grated cheese and a pinch of nutmeg. Stir mixture constantly until thick.
  • Pour half the meat sauce into a baking dish, then add alternate layers of dry lasagna, meat mixture and cheese sauce, finishing with the cheese sauce.
  • Sprinkle with grated parmesan cheese and bake at 200C for 35 minutes.

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