How to Make Lasagne

What’s not to like? With layers of soft but firm pasta sheets, well-seasoned minced meat, a bright peppery sauce and all topped with creamy, cheesy parmesan flavours, it is one of those all-time award winners. Let’s say that if the Lasagne were a Rock band, the Rolling Stones come to mind for their decades of duty at the coal face of stadium entertainment!

The Lasagne has similarly serviced many a family kitchen over the years. There may be no great surprises but you are guaranteed a little ‘satisfaction’ with some clean plates to prove your efforts!

Basic Plan of Action:

  1. The all-important sauce

This is where most of the flavour lies. Combine ground beef, onions, bell peppers and all things that create a rich tomato sauce.

  1. Make a rich cheese sauce

So, while in one pot, let the meaty sauce continue to cook, now combine ricotta, Mozzarella and parmesan to make the ultimate cheese sauce.

  1. Cook the pasta sheets

In salted boiling water, cook the sheets of pasta 'al dente' as this will be baked later.


  • Extra Virgin Olive Oil
  • 1 pound of minced Beef
  • 2 cloves of garlic
  • 1 medium onion
  • 1 diced Bell Pepper, either green or red
  • 1 tin of chopped tomatoes
  • 2 tablespoons of fresh or dried oregano
  • Half a cup of chopped parsley
  • 1 teaspoon of White wine vinegar
  • 10 sheets of lasagne pasta
  • 1 pound of Ricotta cheese
  • Half a pound of Mozzarella
  • Generous amount of Parmesan cheese


  1. Boil a medium-sized pot of water for the pasta. As this can take 10 minutes.
  2. In a large pan heat up a drop of olive oil and then brown the minced beef and gently season
  3. Fry the bell pepper and onion until softened, then add the garlic.
  4. Combine the beef with the pepper sauce and stir thoroughly.

Now transfer the beef and pepper sauce to a medium-sized pot and then add tomatoes, oregano and seasoning. Allow to combine, and then add a splash of white wine vinegar. Allow at least 20 minutes to cook off, and reduce the liquid down to a nice sticky sauce consistency.

  1. Cook the sheets of lasagne pasta but make sure not to overcook. When cooked rinse in cold water and drizzle with a bit of olive oil. Set aside.

Now heat up your oven to about 200 Degrees, and now you can assemble the pasta, beef mix and cheese sauce together in a ceramic lasagne dish.

  1. Ladle one cup of lasagne sauce into the lasagne dish to comfortably cover the bottom.
  2. Then add about three sheets of the pasta over the sauce and add one more cup of sauce on top.
  3. Now add the cheese mix of Mozzarella and about half the ricotta, and some of the parmesan.
  4. Apply the second layer of pasta, repeat the layering and end with a lovely last layer of cheese.


Cover all the ingredients covered with silver foil and bake at approximately 200 Degrees C for 45 minutes. If you’d like a nice golden crispy top then uncover for the last 10 minutes to allow for this.

Finally, allow the Lasagne to cool down before serving for 10 minutes. The leftovers will keep refrigerated for up to 5 days and are easy to re-heat. This is really great served next to a leafy green salad. This can be frozen for about a month. Then allow to thaw and bake as instructed.