Easy Home Made Lasagne

  • 15 MIN
  • Gluten-Free, HealthY


  • 1 red onion
  • 2 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 250 g mushrooms
  • ½ a bunch of fresh thyme
  • 1 bunch of fresh basil
  • 4 rashers of smoked streaky bacon
  • olive oil
  • 250 g lean minced beef
  • 250 g lean higher-welfare minced pork
  • 2 x 400 g tins of plum tomatoes
  • 250 ml red wine (optional)
  • 300 g fresh lasagne sheets
  • 600 ml full fat milk
  • 1 sprig of fresh parsley
  • 1 whole nutmeg , for grating
  • 6 black peppercorns
  • 35g unsalted butter
  • 50g plain flour
  • 70g Parmesan cheese / 50g white cheddar



  • For the Bolognese, trim, peel and finely chop the onions, garlic, carrots and celery, then clean and roughly chop the mushrooms.( Could use food processor)
  • Pick the thyme and basil leaves, finely chopping the basil stalks, then finely slice the bacon.
  • Heat 2 tbsp. oil in a large casserole pan over a medium heat, add the bacon and fry until golden, then add the onions, garlic, carrots, celery, mushrooms and thyme and cook for around 10 minutes, or until softened and lightly coloured, stirring regularly.
  • Add the minced meat, cook for few minutes until mince has coloured, add tinned tomatoes, breaking them up with a wooden spoon, and rinse the tins with water.
  • Pour in the wine, then add a good pinch of sea salt and black pepper and the basil stalks. Bring to the boil, then reduce the heat to low and simmer with a lid ajar for around 40 minutes stirring occasionally.
  • Preheat the oven to 200°C/400°F/gas 6.
  • For the white sauce, peel and finely slice the onion, then place in a pan over a medium heat with the milk, parsley, a few scrapings of nutmeg and the peppercorns. Gently bring to the boil, then strain into a jug.
  • Melt the butter in pan over a medium-low heat, then mix in the flour and cook for a few minutes. ( This is a Roux ) add to milk stirring with a whisk , bring to the boil, and then simmer for a couple of minutes before removing from the heat. Finely grate and stir through most of the Parmesan, then season to taste.
  • When the times up, remove the Bolognese from the heat, tear in and stir through the basil leaves and season to taste, if needed.
  • To assemble the lasagne, spoon a third of the Bolognese into the bottom of an ovenproof dish (25cm x 30cm), then follow with a layer of lasagne sheets and a third of your white sauce. Add another layer of Bolognese and repeat the process twice more, finishing with a layer of white sauce.
  • Finely grate over the remaining Parmesan, drizzle with oil, cover loosely with tin foil and place in the oven for 20 minutes.
  • Remove the tin foil and cook for a further 10 minutes on the grill/fan setting (at the same temperature), or until golden brown and bubbling at the edges. Delicious served with a seasonal green salad.
  • 1 tbsp. oil
  • 1 onion
  • 1 clove garlic
  • 125ml water
  • 2-tablespoon vinegar
  • 2 tbsp. brown sugar
  • 2-teaspoon mustard
  • 1 slice lemon
  • 1 sprig thyme
  • Pinch canenne
  • 2 tablespoon Worcester sauce
  • 4-5 tablespoon tomato ketchup
  • 2-tablespoon tomato puree
  • Salt and pepper
  • Heat the oil and fry onion and garlic until soft
  • Add all the ingredients, bring to the boil and cook for 15 minutes
  • Taste and adjust seasoning as you may need more sugar or vinegar.


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