my pics



I made my first ever lasagne last night! Was pretty exciting but definitely a dish for a Sunday afternoon of slow cooking rather then a speedy mid week dish!!! I cooked everything around 2-pm and then left it until  I wanted to get it into the oven. The reasoning behind that was that I didn’t want to start cooking the pasta sheets long before we were going to eat. In hindsight though because I used gluten free pasta sheets (and gluten free pasta always takes way longer to cook) I should have assembled when it was warm and left it to start softening those sheets away!

Serves 6-8


500g good Angus beef mince
500g Lamb mince
1 whole brown onion diced
2 garlic cloves diced
1 tins of diced tomatoes
1/2 cup tomato paste
1 1/2 cups good red wine
1 bag of baby spinach (optional)
One box of lasagne sheets

White sauce –
60g Butter
60g Flour
3 1/2 cups milk
8 cloves
4 bay leaves
10 pepper corns
large pinch of nutmeg
1 cup parmesan cheese
1 cups shredded cheese


  • Heat oil in pan and add in onion. Sauté until translucent. Add in garlic and stir until fragrant.
  • add in both beef and lamb mince and using spoon break it up until no lumps and browned.
  • add in tin tomatoes, paste and wine and bring to the boil.
  • after the mixture as lost half it’s liquid add in the bag of spinach (optional)
  • remove from heat once all liquid has evaporated.
  • For the white sauce – melt butter in a pan, add in flour and make a rue.
  • add in milk slowly to form a good thick liquid (you will need to remove from the heat every now and then to slow down the thickening process otherwise you will get lumps!)
  • Add in pepper, cloves, bay leaves, parmesan cheese and nutmeg and put aside for the mixed to fuse. Then strain after about 10 minutes.
  • Pre Heat oven for 200 degrees and assemble lasagne.
  • I used a 12 cup capacity square baking dish but if I had a rectangle one I think that would have been better!
  • Put a layer of white sauce on the bottom of the dish and then a layer of lasagne sheets and then a layer of meaty sauce.
  • continue this to be left with a layer of white sauce on the top and top with shredded cheese
  • bake until the cheese is golden – around 20 minutes.




One thought on “Lasagne

  1. Pingback: 4 Years Married | Cook with Samantha

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s