Traditional Lasagne


Traditional Lasagne

Serves 6 | Prep 10mins | Cooking 3hrs30

There is nothing more scrumptious than a rich and flavoursome traditional lasagne. Our pasture-fed mince beef has a wealth of flavour, perfect when combining delicious pasta. This traditional lasagne recipe has deliciously creamy white béchamel sauce with beautiful authentic layers of pasta and mince. A firm and classic family favourite, this recipe is sure to delight everyone at the dinner table.


bolognese sauce

1 KG Pasture Fed Lean Mince Beef

160g Pre-Cooked Lasagne Sheets

2 Tbs Olive Oil

45 G Plain Flour

300 ml Beef Stock

400g Chopped Tomatoes

2 Red Onions (Chopped)

4 Cloves Of Garlic

4 Tbs Tomato Puree

2 Tbs Worcester Sauce

Salt and Pepper

White Sauce

90 G Butter

70 G Plain Flour

800 Ml Full Fat Milk

1 Tsp Grated Nutmeg


125g Mature Cheddar (Grated)

30g Parmesan Cheese (Grated)


Make the meat sauce.

Heat the oil in a saucepan, add the beef, cook until browned.

Sprinkle in the flour and stir for 1 minute, add the stock, tomatoes, onions and garlic, tomato puree and Worcester sauce.

Season with salt and pepper, bring to a boil.

Cover and simmer for 1 hour.

Meanwhile, make the white sauce.

Melt the butter in a saucepan, sprinkle in the flour and cook, stirring for 1 minute.

Remove from the heat and gradually whisk in the milk. Return to the heat and bring to the boil stirring until the mixture thickens, simmer for 2-3 minutes.

Stir in the nutmeg, season with salt and pepper.

Spoon 1/3 of the meat sauce into a large shallow oven-proof dish, cover with 1/3 of the white sauce and 1/3 of the parmesan cheese mixture.

Arrange half of the lasagne sheets in a single layer, repeat the layers, finishing with the cheddar cheese and parmesan on top.

Bake in a preheated oven at 190c 170c fan Gas 5 for 45-60 minutes until the pasta is tender and the topping is a golden brown colour.

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