Traditional Lasagne



  • 1 onion, finely chopped

  • 1 carrot, finely diced

  • 4 garlic cloves, minced

  • 400g beef mince

  • 300g pork mince

  • 700g Lil Bella Tomato & Basil Pasta Sauce

  • 1 tablespoon olive oil

  • 1 carrot, finely diced

  • 400g tomatoes, crushed

  • 2 beef bouillon cubes, crushed

  • 1 teaspoon oregano, dried

  • Fresh basil

  • Olive oil

  • each dried oregano and basil

  • Salt & pepper, to taste


  • 4 tablespoons butter

  • 1/4 cup flour, all purpose or plain

  • 3 1/2 cups milk

  • 1 cup fresh parmesan, shredded


  • 375 grams fresh lasagna sheets

  • 500 grams fresh mozzarella cheese, shredded

  • 2 tablespoons parsley, finely chopped


  1. Preheat oven to 180°F.

  2. Heat oil in large pot over medium heat. Add onion, carrots and cook for 8-10 minutes or until browned & softened. Add garlic, sauté for about 1 minute, until fragrant.

  3. Next, add beef and pork mince. Break up with spoon and brown.

  4. Pour in tomato sauce, crushed tomatoes, crushed bouillon and dried oregano. Season with salt and pepper.

  5. Cover with lid and simmer for 20-30 minutes, occasionally stirring. The sauce should thicken slightly and meat should become tender.


  1. Melt butter over medium heat, in a large pot. Remove from heat, add flour and whisk for 30 seconds or until well blended.

  2. Place pot over heat, reduce heat to low and slowly whisk in 1 cup of milk. Once blended, add remaining milk slowly. Mixing well after each addition until the sauce is free from lumps. If sauce is too thick, add a bit more milk. It should be a creamy consistency.

  3. Increase heat to medium, stirring sauce occasionally for about 6-7 minutes. Sauce should thicken and coat back of spoon.

  4. Add parmesan cheese. Remove from heat. Season and mix until cheese is melted through.


  1. In a large baking dish, spoon 1 cup of ragu on the base, then cover with lasagne sheet. Then, layer with 2 cups of ragu, 1 cup of béchamel sauce, and half of the mozzarella cheese. Repeat layers, leaving remaining cheese for the top.

  2. Pour remaining ragu and béchamel sauce over the last lasagne sheet and top with remaining mozzarella.

  3. Bake for 25 minutes until golden and bubbling. Let cool, slice & enjoy!