Creamy and meaty lasagne recipe

Creamy and meaty lasagne recipe

Italy and South Africa have a lot in common when it comes to wonderful family food. We love the combination of carbs and meat in this recipe. Your creamy and meaty lasagne can dominate the house with our high-quality South African beef and Italian-style cooking. This classic dish may be done with layers and slow cooking, or it can be made quickly and easily in about 45 minutes. Lasagne is sometimes avoided because it seems to be complicated, but here’s a simple recipe for you.

Creamy and meaty lasagne suggestion

If you prefer to take the slow route, cook some bacon in the saucepan, then remove it and brown the beef before removing it as well. The onions and other ingredients are then fried in the fat before being deglazed with wine. Cook for at least 45 minutes to let the flavours to deepen However, you may complete this whole procedure in under 20 minutes before continuing to cook in the oven. Serve with a green salad and more parmesan cheese on the side.

Try this creamy and meaty lasagne recipe for some excellent family cooking. It’s easy family cooking for just any night of the week.

Creamy and meaty lasagne recipe

Creamy and meaty lasagne recipe

Recipe by Jessica Alberts

Course: Dinner

Cuisine: Global

Difficulty: Easy

Prep time: 10 minutes

Cooking time: 1 hour 10 minutes

Total time: 1 hour 20 minutes


  • 1 packet lasagne sheets

  • 1 cup grated cheese, cheddar and mozzarella mix works well

  • fresh parsley to garnish (optional)

  • Meat Sauce
  • 800g beef mince

  • 1 onion, finely chopped

  • 4 cloves garlic, crushed

  • 1 carrot, finely diced

  • 1 tsp dried organum

  • 1 tsp mixed herbs

  • salt and pepper to taste

  • 2 tins tomatoes (400g)

  • 3 tbsp. tomato paste

  • 2 tbsp. sugar

  • 1 tbsp. Worcestershire sauce

  • Bechamel Sauce
  • 4 tbsp. butter

  • ¼ cup flour

  • 3 cups milk, heated

  • salt

  • freshly ground pepper


  • In a large frying pan or pot, sauté the onion and carrots in a dash of oil olive until soft. Add the garlic and sauté for another minute.
  • Add the mince and cook until brown.
  • Add the tin of tomatoes, tomato paste, mixed herbs, origanum salt and pepper.
  • Add the sugar and Worcestershire sauce and simmer for another 45-60 minutes.
  • Béchamel Sauce
  • Melt the butter in a heavy-bottomed saucepan.
  • Stir in the flour. Stir constantly and cook for about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. When the sauce starts to boil, add salt and pepper to taste. Lower the heat, and cook, stirring until the sauce thickens.
  • For the Lasagne
  • Preheat the oven to 180°C.
  • To assemble the lasagne, spread a layer of meat sauce on the bottom of the oven proof dish.
  • Cover the meat with a layer of lasagne sheets.
  • Add a layer of béchamel sauce.
  • Top with another layer of meat sauce, followed by lasagne sheets and béchamel sauce.
  • Sprinkle grated cheese on top and bake in the oven for 45 minutes. If you have pre cooked the pasta, bake in the oven for 25 minutes.
»Creamy and meaty lasagne recipe«

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