• Prep
    25 mins
  • Cook
    70 mins
  • Serves
  • Skill

This famous Italian Lasagne recipe may take a little time to prepare and cook, but it’s most definitely worth the wait. Blending the rich flavours of garlic, beef stock and red wine, it’s a treat that’s sure to please everyone at the dinner table – you may find you even have extra guests!


  • 300 g beef mince 5% fat
  • 100 g pork mince
  • 1 medium onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 large carrot, diced
  • 1/2 Knorr Beef Stock Cube
  • 400 g tinned tomatoes
  • 2 tablespoons tomato puree
  • 1 teaspoon oregano or majoram
  • Good pinch freshly ground black pepper
  • 1 glass red wine
  • 115 g pre-cooked lasagne sheets
  • bechamel sauce
  • 400 ml semi-skimmed milk
  • 1 small onion
  • 1 small carrot
  • bay leaf
  • 25 g Bertolli Original Spread
  • 25 g flour
  • 25 g Parmesan cheese, grated


  1. Pre-heat oven to moderate 180°C, 160°C fan, Gas mark 4.
  2. Place mince, onion and garlic in a pan and fry, stirring until the beef is browned.
  3. Crumble in the Knorr beef stock cube and stir in. Add the tomatoes, tomato puree, herbs, pepper and wine. Bring to the boil and simmer 30 minutes, stirring occasionally.
  4. Meanwhile cook the lasagne in boiling salted water for 10-15 minutes, until just soft. Drain and rinse in cold water.
  5. For the sauce, bring the milk to the boil with the onion, carrot and bayleaf. Take off the heat and leave to infuse for 10-15 minutes. Strain the milk and place back in the pan with the Bertolli and flour. Stirring constantly bring to the boil and simmer for 2-3 minutes until thickened and smooth.
  6. In an ovenproof dish, layer the meat mixture, lasagne and sauce ending with the sauce and sprinkle with the cheese.
  7. Cook in pre-heated oven for 30-40 minutes.