This is a totally foolproof lasagna recipe that will empty plates any day of the week. Your family and friends will love every layer.


• 500g lasagna sheets

• 1 cup grated Cheddar and Mozzarella cheese mix 

Mince sauce:

• 500g beef mince

• 1 x 50g Tomato paste

• 1 can diced tomato

• 1 tbsp crushed Garlic

• 2 tbsp brown sugar

• ½ cup chopped Basil

• 2 tbsp dried oregano

• 1 cube chicken stock (dissolve in 250ml water)

• 1 onion, diced

• 1 carrot, grated

• 3 tbsp olive oil

• Salt & pepper to taste

Béchamel Sauce:

• 3 cup (750ml) milk

• 4 tbsp butter

• 4 tbsp cake flour

• Salt & pepper to taste


• Pre-heat oven to 180°C.

• Heat skillet on medium heat.  Add olive oil, onions, carrot and sauté for 5 min.

• Add garlic and beef mince, sauté for 5 min. Stir in the tomato paste, diced tomatoes and oregano and cook for 10 – 15min.

• Pour in the dissolved chicken stock and rest of spices – reduce mixture for another 5min until it has a thick custard consistency.

• Melt butter for Béchamel sauce in pot. Stir in the flour and cook the roux for about 3 min.

• Add the milk and stir continuously until the sauce has thickened. (if sauce is sticking to the back of a wooden spoon the sauce is perfect).


• Spread a spoon of beef mince sauce on bottom of a Twinsaver Foil Casserole Dish (to prevent pasta from sticking to the bottom).

• Layer the lasagna – lasagna sheets, beef mince sauce and Béchamel sauce.

• Repeat the layers till almost to the top of the dish.  Sprinkle the cheese over the top.

• Cook for 30-35min.

COOKING TIP: Lasagna freezes well. Cover before freezing. It can be defrosted (cook for 30-35min) or cooked from frozen (cook for 60min).  Allow lasagna to rest before serving/cutting.

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