The Classic Lasagne

An old favourite that always brings a smile to the table.


  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove, crushed
  • 225g beef mince
  • 2 carrots, chopped finely
  • 2 celery sticks, finely chopped
  • 1 tsp dried oregano
  • Pinch of caster sugar
  • 600g canned diced tomatoes
  • 225g fresh lasagne sheets
  • 125 grated parmesan cheese
  • Salt & Pepper

Cheese sauce

  • 300ml milk
  • 1 bay leaf
  • 6 black peppercorns
  • Slice of onion
  • 2 tbsp butter
  • 3 tbsp plain flour
  • 2 tsp Dijon mustard
  • 140g Cheddar cheese, grated


  • Preheat the oven to 180 degrees. Heat oil in pan, cook onion and garlic for 5 minutes while stirring.
  • Add the beef, breaking it up, until browned. Stir in celery and carrot and cook for 5 minutes. Season to taste.
  • Add sugar, oregano and tomatoes, bring to boil, then reduce to low heat and simmer for 40 minutes.
  • Meanwhile start on cheese sauce.
  • Pour the milk into a saucepan with bay leaf, peppercorns and onion. Heat gently until just before boiling point, then remove from heat, cover and leave to infuse for 10 minutes. Strain the milk into a jug.
  • Melt butter into a clean saucepan. sprinkle the flour in slowly and cook over a low heat, stirring constantly for 1 minute. Remove from heat and gradually stir in the milk, pour milk in slowly but stirring quickly. Return to the heat and bring to boil, still stirring constantly.
  • Continue stirring cheese sauce until thickened and smooth, once consistency is a thick cream sauce then stir in mustard. Add cheese slowly and stir. Season to taste. Set aside.
  • Ready to create lasagne layers. Using a large rectangular dish make alternate layers of the meat sauce, lasagne sheets and parmesan cheese. Pour the cheese sauce over the final layer, covering the dish completely.
  • Sprinkle with remaining parmesan. Bake in oven for 40 minutes or until top is golden and bubbling.
  • Serve with crusty bread and a side salad.





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