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This famous Italian Lasagne recipe may take a little time to prepare and cook, but it’s most definitely worth the wait.
  • 1 hour 35 minutes
  • Prep time25 minutes
  • 4 portions
recipe image Lasagne


  • 300 grams beef mince 5% fat
  • 100 grams pork mince
  • 1 medium-boiled onion peeled and finely chopped
  • 2 cloves garlic peeled and crushed
  • 1 large carrot diced
  • 1/2 beef stock cube
  • 400 grams tinned tomatoes
  • 2 tablespoons tomato puree
  • 1 teaspoon oregano or majoram
  • pinch freshly ground black pepper
  • 1 glass red wine
  • 115 grams pre-cooked lasagne sheets
  • bechamel sauce
  • 400 ml semi-skimmed milk
  • 1 small onion
  • 1 small carrot
  • bay leaf
  • 25 grams Bertolli Originale buttery spread
  • 25 grams flour
  • 25 grams Parmesan cheese grated

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.