Cooked Recipe


We’ve adopted some great classics from Italy  and this is certainly one of them. This tasty dish is made from a rich meaty sauce flavored with tomatoes garlic and basil layered between pasta and topped with a cheese sauce.



  • 1 large onion
  • 8 oz / 225 g tomatoes
  • 2 sticks celery
  • garlic cloves
  • 12 oz / 350 g lean minced beef
  • 2 tablespoon freshly chopped basil or tablespoon dried basil
  • salt and freshly ground black pepper
  • 2 tablespoon tomato puree
  • ¼ pint / 150 ml chianti 
  • ¼ pint/ 150 ml beef stock 
  • 8-10 sheets pre cooked lasagne
  • 1 ½ 0z /40 g butter or margarine
  • 1 ½ oz/ 40 g plain flour 
  • 1 tablespoon mustard powder
  •  ½ pint / 300 ml milk
  • 3 oz/ 75 g mature cheddar cheese, grated
  • 1-2 tablespoon parmesan cheese, grated

How to start

Preheat oven to gas 6, 400 f, 200 C, 15 mins before baking the lasagne peel onion and chop finely Make a small cross in stalk end of tomatoes cover with boiling water and leave  for 2 mins. Drain peel tomatoes, then chop. Trim and wash celery chop finely. Peel garlic and crush. Place the beef with the onion, celery and garlic in a frying pan and fry over a moderate heat stirring frequently until browned all over. Drain off any fat that may have run out while cooking Stir in chopped tomatoes basil seasoning to taste tomato puree wine and stock Bring to boil then simmer gently for 30 mins string occasionally. Place a layer of the minced beef mixture in the base of an oblong ovenproof dish. Cover with half the lasagne sheets. Top with remaining beef then cover with rest of lasagne. To make the cheese sauce melt the butter or margarine in a small saucepan, add the  Dried mustard then cook for 2 mins Draw off the heat and gradually stir in the milk. Return the pan to the heat and cook, stirring throughout until the sauce. Thickens and coats the back of a spoon  Add seasoning to taste and stir in the grated Cheddar cheese. Beat until the cheese has melted then pour over the lasagne ensuring that the paste is completely covered. Sprinkle with the parmesan then cook in the oven for 25 mins or until the top is golden brown and bubbling.


1, Peel onion, leaves root intact, chop finely. blanch tomatoes in boiling water

2, Fry beef onion, celery, garlic, until beef is brown, and onion and celery soft

3, Add tomatoes, basil seasoning, tomato puree and stock, mix thoroughly

4, Place layer of cooked beef in ovenproof dish, cover with half the lasogne

5, Make sauce, then add cheddar cheese beat well to ensure smooth sauce

6, Cover last layer of lasgne with sauce, ensuring pasta is completely coverd

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