Serves 8-10
Preparation 20 – 30 minutes
Cooking 45 – 60 minutes

Tips – I would suggest you have extra white and cheese sauce on hand – this gives the sauce a really creamy texture/taste and we like it quite wet, but the grated cheese and parmesan has to be crispy on the top.  Obviously, add less if you prefer a drier lasagne.

I also love garlic and paprika so I add quite a bit when I am making it for us – but if you want to hold back the sauce is still delicious.

If you prefer to start your lasagne with sheets of lasagne than the meat sauce – feel free, there is no rule on this.

Keep tasting the meat sauce as you go along to make sure the flavours are to your liking.  The Worcestershire sauce gives the meat sauce a bit of a kick – omit it if you don’t like it.

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 – 5 garlic cloves, more or less to taste
  • 1kg lean minced beef
  • 500g jar Bolognese sauce
  • 1 – 2 tins chopped tomatoes
  • 3 teaspoons paprika, more or less to taste
  • 1.5 cups of beef stock (for a more beefy flavour)
  • 3 – 4 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 carrots, finely chopped
  • 4 baby courgettes, sliced
  • 4 – 5 lasagne sheets
  • 2 packets white sauce (ready-made or powdered mix)
  • 2 packets cheese sauce (ready-made or powdered mix)
  • salt and pepper, to taste
  • cheddar cheese, grated
  • parmesan cheese, grated
  • olive oil spray
  1. Pre-heat oven to 200C degrees.
  2. Heat 1 tablespoon olive oil in a pan and fry onion and garlic. Add mince and mix together.
  3. Add Bolognese sauce, one tin of tomatoes, paprika, beef stock, Worcestershire sauce and tomato paste. Allow to simmer and thicken stirring occasionally for 10 to 15 minutes.
  4. Add carrots and courgettes and simmer for a further 10 to 15 minutes (you don’t want to have mushy carrot).
  5. Add the second tin of tomatoes if you prefer a more tomato taste. Add salt and pepper to taste and take off the heat.
  6. Follow the instructions on the packets for the cheese sauce and white sauce and have ready in 2 jugs to pour.
  7. Spray baking dish with olive oil spray.
  8. Place a layer of the meat sauce on the bottom of the baking dish. Spread some white sauce and then some cheese sauce over the meat sauce and place a sheet of lasagne on top of the sauce.
  9. Repeat until you are left with a layer of meat sauce and the cheese and white sauces.
  10. Top with your favourite grated cheese and sprinkle some parmesan cheese over the top.
  11. Place in the preheated oven for 45 to 60 minutes or until sauce is bubbling, cheese has melted and parmesan is crispy and golden brown.
  12. Cut into 8 to 10 squares and serve with a green salad.
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