One of the most ultimate comfort foods done right. Perfect for portioning and freezing in batches so you’ve always got a slice of glorious lasagne ready to go, whichever day of the week or time of the year.

I’m only going to write up the meat sauce part of this recipe, as although I made my own white sauce, I did no weighing out or measuring and I still have to work on perfecting it…

Again, feel free to swap any ingredients in or out.


  • 1 large carrot
  • 1 courgette
  • 1 red onion
  • 500g ground beef & 4-8 slices bacon (sliced into lardons)
    250g pork mince & 250g beef mince
  • 5 cloves garlic (minced)
    (I like mine garlicky)
  • 1 tin chopped tomatoes
  • 1 vegetable stock cube
  • S&P & other seasonings
  • handful of basil
  • white sauce
  • pasta sheets

To make this vegetarian: leave out the mince meat, and add more vegetables – aubergines would work really well.

(makes 6-8 portions)

  1. Dice onion, carrot & courgette finely.
  2. Put diced veg into a hot, oiled pot and sweat off for five minutes, stirring.
  3. Add the bacon and garlic, and continue to cook off for a further 5(ish) minutes/until onions are see-through and the bacon is cooked through.
  4. Add the mince meat and cook off until browned (does not have to be completely cooked).
  5. Add the tin of tomatoes, refill the tin with water and dissolve the veg stock cube into it, then add to the pot and stir altogether.
  6. Season with whatever you’ve got knocking about – I used S&P, dried oregano, thyme, rosemary, and a spot of smoked paprika & chilli flakes.
  7. Rip up (or finely chop, if you prefer) the bunch of basil – stalks and all! – and throw that into the pot.
  8. Give everything a good old stir and bubble it down for 2-3 hours (until sauce is a sauce-y consistency) on a low heat/gentle simmer. Stir every 10-15 minutes to prevent burning.
  9. Time to construct your lasagne! Layer up an oven proof dish (I didn’t have one at uni, so just lined a roasting tray with tin foil, which worked fine) with meat sauce, white sauce, and pasta sheets – repeat until you’ve run out of mixture. Ensure to top the last pasta layer with white sauce. Sprinkle with a garnish of your choice. I used basil leaves and pepper, but cheese is an obvious choice (and delicious too, if you like that kind of thing).
  10. Bake in a 190C fan oven for 40 minutes.
  11. It’s best to rest the lasagne for about 5-10 minutes, just so it doesn’t slop all over the place when you serve it. But if you can’t wait to dig in, go for it 🙂 Best served with garlic bread and a fresh green salad. Enjoy!




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