Lasagne is perfect for those wet days. 

What you will need: 

  • 100-200g parmesan cheese
  • lasagne sheets
  • butter for greasing and topping

Bolognese Sause:

  • 200g mixed vegetables (carrot, celery, onions, garlic, courgette..etc)  cut into pieces
  • 40g extra virgin olive oil
  • 800g mince (pork/beef) your preference
  • 100g white wine
  • 400g canned crushed tomatoes
  • 1-2 tsp salt and pepper to taste

Bechamel Sauce

  • 1000g milk
  • 80g butter (softened)
  • 100g plain flour
  • 1 tsp salt
  • 1-2 pinches ground nutmeg


  1. Before getting started, I used a thermomix for this meal, however I’ve made it very simple to follow if cooking on a hob. Fist, grate the parmesan cheese and set aside. Chop or blend all your vegetables and set aside as well.


3. Place any veg into a blender, it’s a good trick to put any veg in a meal, it’s less obvious for the children and unlikely for them to notice.


4. Next you want to put your oil in a large pan, adding the onions and garlic and stir until golden. Add in your meat and veg at the same time and keep on a medium heat, stirring until the meat goes brown. Add dry white wine and crushed tomatoes, salt and pepper, simmer for 20-30 mins. Then set aside.

5. Bechamel sauce: In the meantime, place milk, butter, flour, salt and ground nutmeg into a pan and cook for 12 minutes, stirring, until it gets thicker.


6. Lasagne assembly: preheat oven at 180C. Lightly grease a casserole tray. First cover base of tray with a thin layer of Bolognese sauce. Place a layer of pasta sheets over the sauce, cover with another layer of Bolognese sauce, sprinkle with some of the parmesan/cheddar cheese and cover with a layer of bechamel sauce.


Repeat layering sauce until the pots are empty, sprinkle with remaining parmesan cheese and dot with small pieces of butter.


7. Bake for 30-40 minutes. Allow lasagne to rest for 10 mins before cutting into squares and serving.


Tips: Prep first, keep organised and take your time.

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