Classic Homemade Lasagne Recipe

Classic Homemade lasagne: The ultimate crowd-pleaser. Image: Supplied.

Creamy and meaty lasagne: Layered pasta greatness

When you want some great family cooking, try our creamy and meaty lasagne recipe. It’s simple family cooking for any night of the week.

Classic Homemade Lasagne Recipe

Classic Homemade lasagne: The ultimate crowd-pleaser. Image: Supplied.

When it comes to great family cooking, Italy and South Africa has a lot in common. We enjoy all the carbs and meat in one delicious dish. With our high-quality South African beef and Italian-style cooking, your creamy and meaty lasagne can rule a household. This iconic recipe can be made with layering and slow cooking or quick and easy under 45 minutes. Lasagne is often skipped as it seems very involved, but here’s a simple recipe for you.

Creamy and meaty lasagne tips

If you want to go the slow rout, start with browning some bacon in the pot, remove it and then brown the meat before removing that too. Then, in the fat, fry the onions and other ingredients before deglazing with wine. The, cook for at least 45 minutes to deepen flavours. However, you can also do this whole process under 20 minutes before cooking further in the oven. Serve with a green salad and an extra helping of parmesan cheese.

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When you want some great family cooking, try our creamy and meaty lasagne recipe. It’s simple family cooking for any night of the week.

Last updated on 28 November 2022

Creamy and meaty lasagne recipe

0 from 0 votes
Recipe by Jessica Alberts Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

20

minutes

This Italian-style dish is a firm favourite. It’s cheesy, meaty and oh so delicious. If you’ve never made lasagne before give this one a try.

Ingredients

  • 1 packet lasagne sheets

  • 1 cup grated cheese, cheddar and mozzarella mix works well

  • fresh parsley to garnish (optional)

  • Meat Sauce
  • 800 g beef mince

  • 1 onion, finely chopped

  • 4 cloves garlic, crushed

  • 1 carrot, finely diced

  • 1 tsp dried organum

  • 1 tsp mixed herbs

  • salt and pepper to taste

  • 2 tins tomatoes (400 g)

  • 3 tbsp tomato paste

  • 2 tbsp sugar

  • 1 tbsp Worcestershire sauce

  • Bechamel Sauce
  • 4 tbsp butter

  • ¼ cup flour

  • 3 cups milk, heated

  • salt

  • freshly ground pepper

Method

  • In a large frying pan or pot, sauté the onion and carrots in a dash of oil olive until soft. Add the garlic and sauté for another minute.
  • Add the mince and cook until brown.
  • Add the tin of tomatoes, tomato paste, mixed herbs, origanum salt and pepper.
  • Add the sugar and Worcestershire sauce and simmer for another 45-60 minutes.
  • Béchamel Sauce
  • Melt the butter in a heavy-bottomed saucepan.
  • Stir in the flour. Stir constantly and cook for about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. When the sauce starts to boil, add salt and pepper to taste. Lower the heat, and cook, stirring until the sauce thickens.
  • For the Lasagne
  • Preheat the oven to 180°C.
  • To assemble the lasagne, spread a layer of meat sauce on the bottom of the oven proof dish.
  • Cover the meat with a layer of lasagne sheets.
  • Add a layer of béchamel sauce.
  • Top with another layer of meat sauce, followed by lasagne sheets and béchamel sauce.
  • Sprinkle grated cheese on top and bake in the oven for 45 minutes. If you have pre cooked the pasta, bake in the oven for 25 minutes.

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