A delicious hearty meal that the whole family will love. Everyone will want seconds!


  • Bechamel Sauce

  • 500ml full cream milk

  • 50gm unsalted butter

  • 3 tablespoons flour

  • A few slices celery

  • One slice white onion

  • 2 bay leaves

  • 4 black peppercorns

  • A few slices of carrot

  • 3 fresh parsley stalks

  • Salt

  • Freshly cracked black pepper

  • 1/3 cup freshly grated parmesan

  • Lasagna

  • 600gm lean beef mince

  • 2 tbs olive oil

  • 1 brown onion chopped

  • 1 clove garlic diced

  • 300gm mushrooms sliced

  • 2 sprigs Fresh thyme

  • 1 tbs dried italian herbs

  • 2 tomatoes diced

  • 1 tbs tomato paste

  • 2 cups chicken stock

  • Sea salt and black pepper

  • Instant lasagne sheets

  • 1 cup fresh grated parmesan

  • 1 cup fresh grated tasty cheese

  • Fresh parsley leaves


  • 1.

    Make bechamel sauce first. In a small saucepan add milk, celery, onion, bay leaves, peppercorns, carrot, parsley stalks on low heat and bring to simmer. Turn off heat and set aside to infuse for 10 minutes, then strain in a fine strainer to retain just the milk.

  • 2.

    In a medium saucepan on low heat add the butter. Add the flour and stir for a minute, ensuring you don't burn the mixture. Then gradually add the milk a bit at a time, whilst stirring continuously with a wooden spoon. When possible change to a whisk and continue whisking until all milk is added. Increase to medium heat and whisk until thickened and creamy. Add cracked black pepper and salt to taste. Set aside to cool.

  • 3.

    Preheat oven to 200 celcius. In a large non-stick pot on high heat the oil until hot. Add the onion, garlic, mince and mushrooms and cook for 4 minutes until meat is browned. Add the rest and stir bringing to boil. Reduce heat to low and simmer covered for 10 minutes.

  • 4.

    In a 20cm square baking dish add a generous layer of the beef sauce then lasagna, then bechamel, then beef mix, then a mix of cheeses, then lasagna and repeat. Final layer should be lasagna, beef then bechamel. Scatter with parsley and top with most of the tasty cheese and then parmesan cheese and freshly cracked black pepper.

  • 5.

    Bake for 40 minutes. Bon appetit!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 906kj
  • Fat Total 57g
  • Saturated Fat 28g
  • Protein 63g
  • Carbohydrate 34g
  • Sugar 14g
  • Sodium 1612mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I used gluten free instant lasagne and rice flour in my bechamel sauce so that it was completely gluten free and absolutely delish.

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