Lasagna is definately a family favourite all around the world.  Did you know that the beautiful wide, flat pasta call lasagne is possibly one of the oldest pastas?  Made with love by Mum those layers and layers of delicious meat and white, cheesy sauce make the best lasagna!


Meat Sauce

  • 1kg grass fed beef mince
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups passata
  • 1 can crushed tomato
  • 2 cups chicken stock
  • 3 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 1/2 tablespoon thyme
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp pepper

Cheese Sauce

  • 60g butter
  • 4 cups milk
  • 2/3 cup flour
  • 2 cups shredded cheddar cheese
  • Pinch of salt


Meat Sauce

  • Sauté vegetables over medium heat in a large pot until they soften slightly
  • Add the meat and cook until it has broken down a little
  • Add tomato paste, herbs and spices and stir to combine
  • Add passata and tinned tomato
  • Add stock gradually until desired consistency is achieved 
  • Simmer 30 mins then set aside

Cheese Sauce

  • Melt butter in a medium saucepan over medium heat
  • Add flour, cook for 60 seconds stirring constantly
  • Gradually add milk as sauce thickens
  • Fold through cheese and remove from heat


  1. In a large baking dish put down a layer of meat sauce then a layer of pasta sheets
  2. Then put down another layer of meat sauce followed by a layer of cheese sauce and a layer of pasta
  3. Repeat until the ingredients are all used
  4. For the final layer put down a layer of pasta then a layer of cheese sauce
  5. Bake in a 180 degree oven for 30 mins or until the top has browned a little
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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