This traditional lasagne, made with pork and beef mince, makes a fantastic mid-week supper when served with a green salad or garlic bread.


  • 5 tbsp olive oil

  • 2 carrots, finely chopped

  • 2 sticks of celery, finely chopped

  • 1 onion, finely chopped

  • 250g/ 9 oz pork mince

  • 150g/ 5 oz beef mince

  • 1 glass red wine

  • 3 bay leaves

  • 3 tbsp chopped parsley

  • 800g/ 1 lb 12 oz (or 2 tins) chopped tomatoes

  • 600g/ 5 oz lasagne sheets

  • 300ml/ 11 fl oz shop-bought cheese sauce

  • 400g/ 14 oz parmesan cheese, grated


  • 1.

    Heat oven to 180°c. In a pan, heat olive oil and fry onion, carrots and celery until soft. Add the minced pork and beef and cook until browned.

  • 2.

    Add the wine and cook until wine has reduced down. Add the bay leaf, parsley and chopped tomatoes, stir and simmer without a lid for 40 minutes.

  • 3.

    Grease a baking dish with butter. Cover the base with the meat sauce, followed by a layer of pasta sheets, then another layer of bolognaise, a layer of the cheese sauce and a good sprinkling of parmesan cheese. Then repeat – pasta, bolognaise, cheese sauce, parmesan, pasta and finish with layer of cheese sauce and the rest of the parmesan.

  • 4.

    Bake in the oven for 30 minutes and serve.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 2307kj
  • Fat Total 116g
  • Saturated Fat 53g
  • Protein 127g
  • Carbohydrate 176g
  • Sugar 18g
  • Sodium 2658mg

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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