Nicola’s/Paula’s Lasagne

Lasagne recipe

  1. Mince (we used about a kilo for this recipe. You can use more or less depending how meaty you want it)
  2. 2 Onions (chopped)
  3. 6 Carrots (grated ) or more
  4. 5 Celery (chopped)
  5. 3 Cans tomatoes
  6. Olive oil (about 2 tablespoons)
  7. Oregano (or mixed herbs, or whichever herbs or spices you desire)
  8. Salt and pepper to taste.
  9. Lasagne sheets

For white sauce

  1. 3 tablespoons butter
  2. 3 tablespoons flour
  3. 3 cups milk
  4. 1 cup grated cheese
  5. Salt and pepper to taste


  1. Fry onions in olive oil till soft
  2. Add carrots and celery and cook till soft
  3. Add mince on high heat and cook for about 10 minutes being sure to break down any lumpy chunks.
  4. Add the beef bullion cubes, the tomatoes, herbs/spices, salt and pepper to taste. Simmer for a while. If it gets too dry, add some water. If it looks too runny, you can add tomato paste.

While that’s simmering make the white sauce in a separate pot,

  1. Melt the butter,
  2. Add the flour, whisking to make sure it doesn’t get lump. Once this has formed a paste, add the milk and keep whisking.
  3. Add the cheese and stir till it’s all nice and smooth,

Now, assemble your lasagne.
When I make this to freeze and bake at a later date, I use the lasagne sheets straight from the box. When I make it to bake right away, I immerse the lasagne sheets in hot water (on by one) to soften a bit. This helps reduce the amount of baking time.

  1. Put some of the cooked mince at the bottom of a baking pan,
  2. Add a layer of lasagne sheets.
  3. Add a layer of mince and then a layer of white sauce.
  4. Repeat for as many layers as you desire (or as many as your mince will allow). We usually do 3 layers.
  5. The last layer should be white sauce, topped with grated cheese.
  6. Bake for about an hour, (or more or less depending)

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