Classic Lasagna

I’ve made this again and again and again. ITS really that good! its a classic recipe pulled out of an old cookbook that mum had, but i’ve toyed with the proportions and adapted it to my palate. I WOULD RECOMMEND USING BEEF FOR THIS RECIPE – BUT THE ONE I MADE THIS TIME WAS MADE USING CHICKEN.

I don’t want to boast, but this is really the best lasagna. Why? because the meat sauce is hearty and covers the pasta sheets with abandon and the white sauce bubbles up while cooking and goes into all the hidden nooks and crannies of the dish and makes every bite cheesy and creamy. mmmm!

The listed recipe makes a big serving that can feed seven hungry people, I used chicken mince – as is visible in the pictures. If you are using beef, drain the excess fat before adding the onion. The sauces can be made ahead and refrigerated before assembly prior to serving. Cooled sauces are also easier to spread. This goes well with toasty garlic bread on the side.

For the Meat Sauce:

  • 1 kg minced beef/chicken
  • 2 onions, finely chopped
  • 2 tsp ginger garlic chopped and minced
  • 1 can of mushrooms, drained and sliced
  • 2 x 410g can of tomato paste
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp chilli flakes

For the Cheese Sauce:

  • 120 g butter
  • 2/3 cup plain flour
  • 4 cups milk
  • 2 cups grated cheese + extra for topping at the end

1 whole packet Lasagne sheets.

Few tbsps oil

Meat Sauce:

Cook the mince in around 2 tbsps of oil until it starts to color. Add ginger and garlic and cook until almost done. Add chopped onions and cook until onions are soft.IMG_5847

IMG_5853Stir in tomato paste, sugar, oregano, salt and chilli flakes until well combined.

Go ahead and add the sliced mushrooms, leaving this to simmer for about ten to fifteen minutes until thick. If the sauce gets too thick, add a bit of water.


Set the sauce aside and take a new pan for making the cheese sauce.

For the Cheese sauce:

Melt butter in a pan and add flour. Stir until the mixture is dry and grainy.


Remove from heat and gradually stir in milk. Thicken this over heat and stir in the grated cheese, leaving some for later – of course, we want some extra to bubble golden on the top!

Cook Lasagne sheets in water as directed. Time for assembly! Start with a layer of pasta, then meat, then pasta again, then cheese. Repeat this till your dish is full of layers of tempting deliciousness!



Top off with a sprinkle of grated cheese and bake in a moderate oven till 40 minutes.

Serve piping hot!



This is what dreams are made of. IMG_5916

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