Lasagne Low res

Beef Lasagne

Beef Lasagne


1 – 1½kg beef (either mince or if you have extra time to cook the sauce – oysterblade or similar stewing steak is brilliant)

1 onion, finely diced

3 cloves of garlic, finely sliced

2 bottles of Passata (tomato puree – available in the pasta sauce section – try and get one that is fairly thick – otherwise

1 can chopped tomatoes

2 tablespoons of tomato paste

1-2 stock cubes

Dried oregano

2 packs 250g San Remo Instant Curly Lasagne Sheets

1 large bag Pizza Cheese

Fresh grated parmesan/romano/pecorino

Olive oil

Salt and pepper



In a large pot, heat a drizzle of olive oil, then cook the diced onion on medium heat until they have softened.  Add garlic and then the mince, and cook until mince is browned.  Crush stock cube over mixture, and stir in tomato paste.  Cook for a few minutes, then add passata and tinned tomatoes. Add a large pinch of oregano, then season with salt and pepper. Simmer on low heat for around 40 minutes or until tomato loses its acidity and is cooked to taste.

Once sauce is cooked, use a ladle to spoon some sauce over the base of a large deep baking dish.  Lay sheets of curly lasagne sheets over the base, then layer with sauce and a generous sprinkling of pizza cheese.  Continue layering sheets until you have used up all the sheets and sauce finishing with a generous layer of cheese.

Place lasagne in a preheated 200°C oven and bake for 40 minutes or until lasagne is cooked through.