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Sandy Ribeiro

For Dinner ( Pasta, Beef, Italian, Cheese )


Published on

30 minutes to prepare and 40 minutes to cook

Serves 9


A classic that never fails to impress and great for feeding the masses!!


1 packet of fresh pasta sheets (you can use dry if you like, but fresh is much nicer)

Meat sauce:
500 - 700gm beef mince (you can use any other mince here too - I have even used Turkey and it turned out great)
1 large onion, finely chopped
2 cans of crushed tomatoes
2 Tbs tomato paste
1 Tbs garlic, minced
1 Tbs worchestershire sauce
1 Tbs oregano
1 Tbs basil
1 Tbs parsley
Salt and pepper to taste

Bechamel sauce:
5 Tbs butter
4 Tbs plain flour
1 sachet of cheese sauce mix (i.e. Maggie or similar)
4 cups milk (1litre) (low fat works here)
2 cups grated tasty cheese (low fat works here too)
2 ts salt
1 ts dried parsley


Pre-heat oven to 180C.

In a large saucepan add olive oil and onions and cook on a medium heat until the onions are just lightly browned. Stir in garlic and salt and pepper and cook for 1 minute. Turn up the heat slightly, add the mince and cook untill browned (make sure to use a wooden spoon to break up the mince). Add worchestershire sauce, tomatoes, tomato paste, oregano, basil and parsley and stir well. Simmer for 10 minutes and then remove from heat and set saucepan aside.

To a medium saucepan add butter and melt over medium heat. Add flour, cheese sauce mix, stir and remove from heat. Add about half of the milk to the mixture a small amount at a time. Make sure to keep strirring as you do this to avoid lumps. Return to heat and keep stirring. When the sauce starts to thicken, add the remaining milk, a small amount at a time. Cook for a further 10 mins, continuing to stir, and add cheese, salt and parsley. Remove from heat.

Grease a large deep rectangular baking or roasting dish. Cover the bottom of the dish with half of the meat mixture. Then place a layer of the pasta sheets on top of this. Next layer is half of the bechamel sauce. Repeat for the rest of the mixture. Bake in oven for 30 - 40 minutes until the top is golden brown. Once cooked, remove from oven and rest for about 10 minutes before cutting up and serving. Serve with garlic bread and a yummy green salad.


If you want to take the pressure off when entertaining, make the lasagne up the night before and refrigerate. On the night just cook it in the oven and you are done! Can be frozen too - before or after cooking.


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  • avatar

    Hey Maggie....yes, cooking it the night before can make it so easy when you are having a lot of people over! And you honestly can hardly taste the difference using turkey mince and it is a really lean option. :)

  • avatar

    Great tip about cooking the night before! You are right, it is such a good dish for feeding lots of hungry people :) Interesting... I've never tried with turkey before