“This lasagne is homemade, and I find that it's very versatile, especially if you like to experiment. My only problem with this recipe is that I can't stop eating it whilst it is cooking! The amount of ingredients doesn't have to be exact; add more or less to make it your own! I got this from a grandma's recipe card, but changed a lot of it.”
1hr 15mins

Ingredients Nutrition


  1. Firstly add the oil to a deep frying pan and heat up.
  2. Add the garlic and onions and cook until soft. You can add some water if you find that the oil dries out too much.
  3. Add carrots; mince and cook whilst browning. Add rosemary and one beef cube; cook until brown.
  4. At this point I drain the mince to get rid of some of the oil.
  5. Add the peppers, mushrooms and herbs then the passata and tinned tomatoes; cook for 15 minutes.
  6. In a separate pot add the butter to melt, then stir in the flour add the milk; whisk if it becomes lumpy then take it off the heat. Stir until thickened.
  7. You must take pan off heat, add in the cheese and stir.
  8. Preheat oven to 180°.
  9. Grease your dish and add a layer of the red sauce. Add lasagne sheets to cover, then a layer of white sauce.
  10. On top of this add a layer of red(it doesn't matter if it mixes) cover the top with lasagne sheet, add another layer of white and sprinkle with cheese.
  11. Put in oven for about 30 minutes.
  12. If you like this spicy then add some jalapenos to the red sauce once cooked.

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