User ID:


Forget your ID or Password?

Home > Recipes > Pasta and Pizzas > Lasagne


Submitted by: UK Recipes

Date submitted: 26 October 2009 at 16:57:32

Cover Recipe: "This is my best lasagne, it takes a little time to prepare but the extra effort is well worth it."


Total Time:

1 hour 15 minutes

Originaly Yeild:

4 servings




900 g,  Minced Steak

2  Onions, chopped

2  Cloves Garlic, crushed

1  Large carrot, finely diced

600 ml,  Vegetable (or beef) stock

500 g,  Passata

1000 ml,  Bechemel Sauce

4 tbsp,  Parmesan

12  Lasagne sheets

150 g,  Grated mozzerella cheese


  1. Sweat the onion, garlic and carrot in some olive oil for about 15 minutes until soft
  2. Meanwhile brown the beef then add to the vegetables and mix
  3. Add the stock and passata and boil down until you have a rich tomato sauce. Season.
  4. Meanwhile make the bechemel (see the recipe on this site) If you like you can intensify the flavour by adding chopped carrot, celery and leek to the milk to infuse. Add the parmesan to the sauce at the end and check the seasoning
  5. Preheat the oven to 200C / Gas mark 6. In a large ovenproof dish assemble the dish in layers starting with a layer of meat sauce, then pasta sheets, then bechemel. Repeat this a couple of times and finish with a layer of bechemel topped with the grated mozzerella.
  6. Bake the lasagne for 25-30 minutes until golden brown on top. Serve with crusty garlic bread.

Reviews on this Recipe

No reviews for this recipe.

Read More Reviews

Rate/Review This Recipe


Subject (required)

Name (required)

Mail (required)