By Cornelius M. Ndlovu

by Tia



  • 350g mince
  • 1 medium carrot
  • 1 medium celery stalk
  • ½ medium onion
  • 2 cloves crushed garlic
  • 1 teaspoon rosemary & olive spice
  • salt & pepper to taste
  • 1 teaspoon brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4-5 lasagna sheets
  • 1 cup milk
  • 2 teaspoons all-purpose flour
  • 2 teaspoons butter
  • 1 tin of crushed tomato
  • ½ cup grated parmesan cheese


  1. Sauté an onion, celery, and a carrot.
  2. Add the mince with the vegetables and brown the mince.
  3. After browning, season with spices and salt and then add the tin of crushed tomatoes. Add a bit of sugar to help regulate the acidity from the tomato.
  4. Pour in beef stock and cook for about 20-30 minutes.

For the white sauce

  1. Add butter to a hot pan, let it melt and add the flour and mix.
  2. After mixing, pour the milk in the roux to create a sauce. (Add more milk if it’s too thick and add flour if it’s too thin until you reach the required consistency).
  3. Season with salt and pepper and set aside.

For the pasta

  1. Cook the lasagna sheets as per the instructions on the packaging.

To assemble

  • Assemble by starting with a thin layer of white sauce, then mince, then cheese, followed by a layer of lasagna.
  • Continue with the process and top it with parmesan and cheddar cheese.

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