Lasagne Done 3 Ways

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There is more than one variety when it comes to a lasagne recipe, so we go through 3 of our favourite recipes so that you can try it for yourself!

Traditional Lasagne Recipe


  • 3 tbsp butter
  • 1 large carrot, diced
  • 1 large brown onion, chopped
  • 3 garlic cloves, chopped
  • 500g minced beef
  • 800g diced tomatoes
  • 2 tsp sugar
  • 1 cup dry red wine
  • 100g pancetta, chopped
  • 1/2 tsp salt
  • Melted butter or margarine, for greasing
  • 1/3 cup chopped fresh parsley
  • 250g instant lasagne

For the Bechamel Sauce

  • 8 cups milk
  • 2 thick slices unpeeled brown onion
  • 2 bay leaves
  • 1 1/4 cups plain flour
  • 185g butter
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups finely grated parmesan
  • 1/2 tsp ground white pepper


  1. Heat the butter in a large saucepan.
  2. Add onion, carrot and minced beef into a saucepan, and cook until meat is brown.
  3. Add garlic and continue cooking.
  4. Stir in red wine; add tomatoes, salt and sugar before bringing it to boil.
  5. Reduce heat to low and cook uncovered until sauce thickens.
  6. Remove from heat and stir in parsley and pancetta.
  7. To make the sauce: In a large saucepan, over medium heat, add milk, onion and bay leaves, and bring to boil. Remove from heat when tiny bubbles of milk appear around edges.
  8. Set aside and cool slightly. Strain milk and discard bay leaves and onion.
  9. In a clean saucepan, melt butter over medium heat until foaming.
  10. Add the flour and stir until it bubbles. Don’t allow it to go brown.
  11. Remove pan from heat.
  12. In same pan, add and stir half of the infused milk until mixture is smooth.
  13. Add the remaining milk, and stir until smooth.
  14. Place the saucepan over medium heat.
  15. Stir until the sauce thickens.
  16. Remove from heat. Season with salt and stir in some parmesan.
  17. Preheat the oven to 180 degrees Celsius.
  18. Grease a pan and pour in some sauce to cover the base of the pan.
  19. Arrange your lasagne, and then pour the remaining sauce over the layers of lasagne sheets.
  20. Sprinkle with parmesan and then bake for approximately 45 minutes.
  21. Remove from over and let it stand for 15 minutes.
  22. Cut, serve and enjoy.

Roasted Vegetable Lasagne

Don’t eat meat? Here’s a lasagne recipe for all you vegetarians out there.


  • Olive oil spray
  • 400g sweet potato (peeled and sliced into thin rounds)
  • 2 medium zucchinis, thinly sliced lengthways
  • 300g eggplant, sliced into thin rounds
  • 1 large red onion, thickly sliced
  • 1/4 cup fresh basil, shredded
  • 1/2 cup semi-dried tomatoes, chopped
  • 1 red capsicum, finely chopped
  • 2 garlic cloves, crushed
  • 700g tomato passata
  • 50g butter
  • 1/4 cup plain flour
  • 1 1/4 cups grated pizza cheese
  • 3 cups milk


  1. Preheat the oven to 220 degrees Celsius.
  2. Grease 4 baking trays and place zucchini, onion, sweet potato, and eggplant in a single layer on each tray. Roast for 15 minutes each.
  3. In a bowl, combine basil, capsicum, semi-dried tomatoes and passata. Season with salt and pepper.
  4. In a medium saucepan, melt butter over medium heat. Then add garlic and flour, stir, until mixture begins to bubble.
  5. Remove from heat and stir in milk. Return to heat. Cook until mixture boils and thickens.
  6. Remove from heat and add 1/4 cup of cheese. Season with salt and pepper.
  7. Reduce oven temperature to 180 degrees Celsius.
  8. Grease a dish and carefully place 1 sheet of lasagne. Add 1/3 of the vegetables, and then drizzle with 1/3 of the tomato mixture. Finally add cheese sauce.
  9. Repeat for three more layers of lasagne.
  10. Cover with foil and bake for half an hour.
  11. Remove foil then bake for a further 20 minutes.
  12. Remove from the oven and let it stand for five minutes before serving.

Lemon, Sausage and Silverbeet Lasagne

For the more adventurous types out there, here is a different kind of lasagne recipe that you can try out.


  • 2 lemons, sliced thinly
  • 1/4 cup of plain flour
  • 100g of butter
  • 1/4 tsp ground nutmeg
  • 3 cups warmed milk
  • 500g angus beef sausages
  • 1 cup grated parmesan
  • 2 medium zucchini, cut into small cubes
  • 2 tbsp lemon juice
  • 1 bunch silverbeet, trimmed, shredded
  • 10 bay leaves, fresh (optional)
  • 6 fresh lasagne sheets


  1. In a bowl of boiling water, place the lemons and cover. Set aside.
  2. Over medium heat, melt half of the butter in a saucepan until foaming.
  3. Add flour and stir with wooden spoon until mixture bubbles. Remove from heat.
  4. Add milk, 1/4 cup at a time. Stir to prevent lumps forming. Return to heat and cook until the sauce thickens.
  5. Add nutmeg, stir in parmesan and season with salt and pepper. Cover with plastic wrap to prevent skin from forming.
  6. Preheat oven to 180 degrees Celsius.
  7. Remove sausage from casings.
  8. Over medium-high heat, add the sausages into a large frying pan. Break sausage meat and cook until browned.
  9. Line paper towel on a plate and transfer sausage meat.
  10. Turn heat to high and melt remaining butter in a pan. Cook zucchini until each side is golden brown.
  11. Add sausage meat and silverbeet. Cover and cook until silverbeet begins to soften.
  12. Add lemon juice and season with salt and pepper.
  13. Mix and toss to combine.
  14. In a baking dish, arrange 2 lasagne sheets.
  15. Add half the sausage mixture. Cover with 2 more lasagne sheets.
  16. Add half the white sauce. Then spoon over remaining sausage mixture.
  17. Then top with remaining lasagne sheets and the remaining white sauce.
  18. Drain lemon slices and dry with paper towel.
  19. Arrange lemon and the optional fresh bay leaves on top of lasagne.
  20. Cover with foil and bake for half an hour.
  21. Remove foil and bake further until lasagne is golden brown.

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