6 portions



  • 500 g minced beef
  • 1 medium onion
  • 2 garlic cloves
  • 1 l tomato puree
  • 250 g tomato concentrate
  • lasagna noodles
  • 600 g mozzarella
  • 180 g parmesan
  • 150 g ricotta


  • salt
  • pepper
  • oregano
  • basil



  • mince garlic
  • grate cheeses
  • dice onion
  • preheat oven to 195°C


  1. Highside pan on medium high, add onion and wait until glazed. Add beef and wait until brown.

  2. Add garlic, then after ~1 minute add tomato puree and concentrate, and mix. Add 2 sprinkles of salt, 2 of pepper, 3 of oregano and 2 of basil, then stir to combine. Taste for seasoning.

  3. Cook for 15-40 minutes, stirring often and scraping the bottom of the pan.

  4. Cook the lasagna noodles.

  5. In a casserole dish ladle a cup of sauce, then a layer of noodles, then sauce, cheeses, and noodles again. Repeat until no ingredients are left.

  6. Cover the lasagna with an aluminium foil "tent" and bake for 45 minutes. You can take the "tent" off for the last ~10 minutes to let the edges of cheese crust a little.


Cool lasagna down for ~10-15 minutes before serving. Leftovers can be kept for ~5 days.