Everyone needs a good lasagne recipe up their sleeve. The ultimate comfort food and fantastic for feeding a crowd. The long slow cooking time of the meat gives this lasagne a gorgeous rich flavour. Great served with a crisp green salad.


Serves 6


1 onion, diced
1/2 carrot, cubed
1 celery stick, cubed
4 rashers of bacon, sliced
3 cloves garlic, minced
3 sprigs of fresh thyme, leaves only
5 stalks of basils, diced - leaves set aside
750 grams premium beef mince
2 tablespoons tomato paste
2 tins of tomatoes
1/3 cup red wine
1 cup of water
Sea salt
Cracked pepper

45 grams butter
5 tablespoons flour
2.5 cups whole milk
Pinch of freshly grated nutmeg
1 cup of grated cheddar cheese
Cracked pepper

Pasta sheets
35 grams pine nuts
Basil leaves & finely grated parmesan to serve


In a non stick fry pan with a little olive oil, gently fry the onions, carrots, celery and bacon until golden brown. Add the garlic, thyme and basil stalks, continue to fry for 2 minutes. Add the beef mince and fry until brown, break the meat up as you go. Add the tomato paste, tinned tomatoes, red wine and water, reduce the heat and let simmer for two hours. Stir regularly. 

Melt the butter in a large saucepan, add the flour and whisk into butter. Let fry for 1 minute. Gradually add the milk 1/2 a cup at a time until thick, whisk constantly. Add the nutmeg and crack pepper and remove from heat. Add the cheese and stir until melted through.   

Preheat oven to 180°C.

In a large rectangular oven proof dish layer pasta sheets and mince. Pour the cheese over the top sheet of pasta and sprinkle with pine nuts. 

Bake for 45-60 minutes until golden brown.