Recipe: Classic Lasagne

Lasagne is one of those dishes that is a winner with everyone in our house, all year round. In Summer I serve it with a traditional garden salad, and in Winter with plenty of steamed greens (and sometimes garlic bread too!). Serves 4-6.


  • 2 tbsps olive oil
  • 1 onions, chopped
  • 2 cloves of garlic, chopped
  • 500g Grass Fed beef mince*
  • 500ml homemade passata
  • 2 tbsps tomato paste
  • 1 tsp of dried chilli flakes# (more or less as desired)
  • 1/4 cup parsley, chopped
  • Salt and pepper
  • fresh lasagne sheets (enough to do 6 layers)
  • 1 cup mozarella cheese, grated
Béchamel Sauce
  • 100g butter
  • 6 tablespoons flour
  • 3 cups of milk
  • 100g tasty cheese, grated
  • 50g parmesan cheese, grated
  • Salt and pepper


Bechamel Sauce
  • Melt butter in a saucepan over medium heat. Add the flour and stir until it forms a smooth paste.
  • Gradually add the milk and stir with a whisk to avoid any lumps. Keep whisking occasionally until the sauce gently boils and is thickened.
  • Remove from the heat, stir in the cheeses and add a generous amount of salt and pepper.
Bolognese Sauce
  • Heat a deep frying pan or saucepan over high heat and then add the oil, garlic and onion. Cook for 3 minutes or until just soft.
  • Add the mince and cook, stirring, until brown.
  • Next add the tomato passata, tomato paste and chilli flakes and simmer for 15 minutes, or until thickened to your liking.
  • Stir through the parsley and salt and pepper.
  • Preheat your oven to 180 degrees.
  • Spread a small amount of bolognese sauce over the bottom of your serving dish – this will prevent your bottom pasta sheet from sticking and make it easier to serve.
  • Next cover the sauce with some of the lasagne sheets. Spread over one third of the bolognese sauce, cover with more lasagne sheets, then spoon over one third of the bechamel sauce.
  • Repeat the layers (sheets, bolognese, sheets, bechamel, sheets, bolognese, sheets) and finish with bechamel sauce.
  • Sprinkle with the mozzarella cheese and bake for 25 – 30 minutes or until golden brown on top.
* For something different you can use 500g beef mince or 500g pork mince. # I add at least 1 tbsp of chilli flakes to my bolognese sauce and the kids eat it without any hesitation.


I always make my béchamel sauce first so that it has plenty of time to cool down. If it goes on the lasagne sheets when hot it tends to run in-between the layers and you don’t get the sensation of the different flavour layer.  
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Leave a Reply

Your email address will not be published. Required fields are marked *

5 × 1 =

Latest Articles

Chicken Stir Fry

Chicken Stir Fry

This recipe comes to us courtesy of Joesphine Rand from Strength Dietetics.  Josephine holds a bachelor’s degree in Science, specialising in Nutrition and Food Science. She is a practicing Nutritio…
Buttery Mushrooms

Side of Mushrooms

A side of mushrooms is perfect next to a good quality, steak and can easily be cooked whilst your steak is grilling. This dish is super simple and is just a rough guide of ingredients.  Just cook w…
Sweet Capsicums

Sweet Capsicums

Sweet Capsicum or sweet peppers are such a versatile vegetable.  Eat them raw in salads, add to a stir fry, roasted or stuffed and perfect in a casserole or rice dishes. This is a great side dish a…
Copyright © The Free Range Butcher.