Quarantine Lasagne Series: Traditional Lasagne

Hi All,

Today is another Monday, a new start as well. The previous week we have done with Omelette Quarantine Series. This week we will start the Lasagne Quarantine series, I hope all you will enjoy this series as the same as the previous series. Today we will make Traditional Lasagne, so let’s start our today recipe 🙂


  • 2 Tbsp olive oil
  • 1 large onion,(Optionally: 2 Carrots and 2 Celery) finely chopped
  • 3 lbs (1.5 kg) minced (ground) beef
  • 4 cloves of garlic, finely chopped or crushed
  • 1 can (400 g) quality chopped plum tomatoes
  • 10-15 basil leaves, chopped or torn (or 1 tsp dried basil)
  • 1/2 tsp dried oregano
  • 5 crushed black peppercorns (or to taste)
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp sugar
  • (Optionally) 150-200 ml red wine
  • One pack of lasagne sheets
  • 1.5 pints (850 ml) bĂ©chamel sauce
  • Finely grated parmesan



  • One small pan for the bechamel sauce (preferably non-stick)
  • One large, deep-pan for the ragu
  • A shallow oven-proof dish


Heat the olive oil in a heavy base or non-stick pan over medium-high heat. If the oil browns, turn the heat down.

  1. Add the onion and fry until golden brown
  2. Increase heat to high and add the meat and garlic. Fry until brown. Minced/ground beef takes some time to cook well. Fry until there is little moisture left in the pan. If necessary, spoon out any excess fat.
  3. Add the tomatoes and sugar, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the béchamel sauce.
  4. Pre-heat the oven to 375F/190C
  5. Mix the basil, oregano, salt & pepper into the ragu.
  6. Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of béchamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough bechamel sauce left to cover the top layer of pasta.
  7. Sprinkle the grated parmesan over the top.
  8. Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.


Hints & tips:

  • Get good beef. This is the most important part of the dish. The best beef will produce little fat and a great flavor.
  • Try using goats cheese and milk for the bĂ©chamel sauce. Sainsbury’s and Safeways both sell a goat’s cheese that’s almost like cheddar inconsistency. Perfect for the bĂ©chamel sauce.
  • Look for canned tomatoes in ‘rich tomato juice’. They’re a bit more expensive but definitely worthwhile
  • Fresh basil and pepper are a must.
  • Try it with minced lamb

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Author: FoodMady

Just mad about food, real inspiration for Foodamdy :D

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