How to make the perfect lasagna

By Faeza
15 February 2017



¦ 300g lasagne sheets

¦ 125ml (½ cup) grated cheddar


¦ 125ml (½ cup) grated

mozzarella cheese

¦ 125ml (½ cup) cream

Cheese sauce:

¦ 60g butter or margarine

¦ 90ml (1/3 cup) flour

¦ 500ml (2 cups) milk

¦ 250ml (1 cup) grated cheddar


¦ Salt and pepper

Meat mixture:

¦ 15ml (1 tablespoon) oil

¦ 1 onion, chopped

¦ 5ml (1 teaspoon) crushed


¦ 500g beef mince

¦ 1 can (410g) chopped


¦ 65ml (¼ cup) dry red wine or

beef stock

¦ 5ml (1 teaspoon) mixed herbs

¦ Salt and pepper


Preheat oven to 180°C. Brush

melted margarine on a round or

rectangular ovenproof dish and

line with lasagne. Set aside.

For the cheese sauce: Melt butter

or margarine in a frying pan, add

flour and cook for one minute.

Gradually add milk while stirring

until mixture is smooth. Return

pan to the heat stirring constantly

over medium heat until the sauce

boils and thickens. Remove from

heat, add cheese, salt and pepper

and stir until well combined.

For the meat mixture: Heat oil in

a large pan, add onion and garlic

and fry until soft. Add mince and

brown it lightly. Add the remaining

ingredients and bring to a boil.

Reduce heat and let it simmer

gently for 20 minutes.

To assemble: Spoon a third of the

meat mixture over the lasagne

sheets, cover with a third of the

cheese sauce, arrange lasagne

sheets over sauce, continue

layering, ending with lasagne

sheets. Sprinkle with cheddar and

mozzarella cheese, pour cream

over and bake in oven for 35 to 40