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Authentic Italian Lasagne

Submitted by Gregg 11 June 2009

serves 4 generously, or six modestly.



250g beef mince,1 can italian chopped plum tomatoes,1 small glass white wine,1 onion finely chopped,1 carrot finely chopped or grated,Fresh lasagne sheets,Small handful of fresh herbs eg basil parsley,Salt and Pepper,Olive oil,,Bechamel sauce or for convenience pre-made 3 or 4 cheese sauce.,


Heat a tablespoon of olive oil in a large saucepan, add a tsp of salt, the onion and the carrot, and gently fry until tender. Turn up the heat and add the mince, stir constantly until browned. Then add the wine and cook until it is mostly evaporated. Stir-in the tin of tomatoes and some pepper, and gently simmer for about 30-40 minutes. Finally stir in the fresh herbs. For best results, make the day before you bake the lasagne.

To make the lasagne, lightly oil a deep lasagne dish, and cover the base in lasagne sheets. Spread some of the meat mixture very thinly over the top, then add another layer of lasagne sheets. Attempt to make 3 layers of meat. Finally pour over a generous amount of bechamel or cheese sauce, and bake in a medium oven for about 30-40 minutes, until the top is browned. Allow to cool about 15 minutes after you take it out of the oven.

Serve with crispy salad and garlic bread.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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