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Go To Lasagne

Prep Time:

35 minutes

Cook Time:

45-50 minutes


6-8 Servings


Not to tricky

Wine Suggestion

Cape Fern Shiraz

About the Recipe

Hugo's mom is like a kitchen wizard. With just two basic ingredients, she can whip up a feast that's beyond amazing. Her lasagne? It's practically legendary. On those days when we need a little pick-me-up, her lasagne is our secret go-to. Seriously, it's not just food; it's like a warm, meaty hug on a plate. The flavors are so rich and comforting, they can turn a bad day into a good one with just one bite. This recipe is really simple and so easy that even the boys are making it, but be warned lasagne at the best of times needs more than one "pot" so be prepared to have some dishes to wash.



olive oil

2 cloves of garlic - or more

1 onion

1 kg quality minced beef

2 heaped teaspoons sugar

1 x 400 g tin of tomato puree

1 x 400 g tin of tomato and onion mix - this is our own variation

2 tablespoons chutney

1 pack (500g) dried lasagne sheets


4 tablespoons plain flour

1 litre milk

Salt and pepper (and other spices) to taste

Chedder - and some for the topping


Heat oil in a large casserole pan on a high heat. Add finely chopped onions and garlic and sweat for 5 to 10 minutes with the lid on, or until the onions start to soften, stirring regularly.

Next add the minced meat and fry till cooked then add the tomato purée and tomoato and onion mix and season to taste. Fill each of the tins with water and tip into the pan.

Give everything a good stir add the chutney and sugar and reduce the heat to low. Leave to simmer around 20 minutes, or until thickened and reduced, stirring occasionally.

Preheat the oven to 190ºC/375ºF/gas 5.

While that ticks away, make your white sauce, add to a pan oil and and season with a tiny pinch of sea salt and black pepper.

Reduce the heat to low and add the flour and stir well, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.

Add half the grated cheese and mix well. Season to taste.

Once the ragù is ready, build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.

Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.

Sprinkle over the remaining cheese and  bake the lasagne in the oven for 45 minutes or until golden and bubbling.

I freeze any left over ragu for a quick spaghetti lunch or toasted sandwich.

Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving.

Delicious served with a fresh green salad.

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