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Nickels' Family Lasagne

My husband had his recipe & I had mine, so we melded the best bits of both together & came up with a delightfully rich & heavenly meaty lasagne.
Although beef is clearly our family favourite, we have enjoyed a variation of this recipe with lamb mince and finely chopped fresh rosemary. Herbs and finely chopped vegetables can also be added to enhance the nutrition of the meal.


  • 400g beef mince

  • ½ onion, chopped

  • ½ - 1 tsp minced garlic

  • Soy sauce (good squirt)

  • Sweet chilli sauce, to taste

  • 1 sml tin diced tomatoes

  • 1 tblsp butter

  • ¼ cup flour

  • ¾- 1½ cups milk

  • ½ -1 cup grated tasty cheese

  • Powdered grated parmesan cheese

  • Homemade Pasta Dough

  • 1 egg, lightly beaten

  • 1 tsp oil

  • 2 tsp water

  • ¼ tsp salt

  • 2/3 cup plain flour

  • 1/3 cup semolina flour


  • 1.

    If using breadmaker to prepare pasta dough, set to start at least one hour before starting other steps.

  • 2.

    Preheat oven to 180oC. Lightly grease deep square baking dish with spray oil.

  • 3.

    Place onion & beef in large frying pan and brown well. Add garlic & cook a further 2 mins.

  • 4.

    Add soy and sweet chilli sauces and stir well. Allow to cook for a further 4 mins.

  • 5.

    Add diced tomatoes and stir in, remove from heat & allow to sit.

  • 6.

    In large clean saucepan, make white sauce by melting the butter, then adding flour & stirring thoroughly. Add about ¾ cup milk & stir until it starts to thicken.

  • 7.

    Beat with electric hand beaters until smooth. If mixture is now very thick, remove beaters and add more milk (½–¾ cup) and stir in. Using beaters again, smooth out. If too runny, heat on low heat, stirring, until thickened to medium consistency. Should be able to easily pour from saucepan in a stream when ready to add to lasagne.

  • 8.

    Remove pasta dough from breadmaker and roll out with pasta extruder. Make sure, before inserting pasta into extruder, that it is well floured & not sticky. If using egg pasta dough, roll through levels 1-5 slowly, one after the other. If using pasta dough without eggs, roll slowly through levels 1-4. Roll small amounts as you need them, rather than doing all at once to allow space to make lasagne.

  • 9.

    Line bottom of baking dish with one layer of the rolled pasta dough. Top with ½ meat sauce. Pour on ½ of white sauce and spread over whole surface.

  • 10.

    Add another layer of the rolled pasta dough. Add last of meat sauce.

  • 11.

    Add one more layer of rolled pasta dough. Top with 2nd half of white sauce and spread over whole surface.

  • 12.

    Sprinkle grated tasty cheese evenly over white sauce. Sprinkle with grated parmesan. Place in oven & bake for approx. 30 mins, until browned and golden on top.


If you are using pre-prepared pasta sheets, it will obviously be a lot quicker for prep time, but cooking time will increase to 45min- 1 hour. You'll also need more juice in your sauce, to cook the sheets all the way through.
If you are making your own pasta dough, kids love to help roill out the pasta dough into sheets!

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