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To serve 4.


  • 500g fresh lasagne pasta sheets
  • Parmesan cheese

Bolognese Sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 clove of garlic, crushed
  • 500g Clayton’s Organic Beef mince
  • 2 x 400g canned tomatoes
  • 5 tbsp tomato paste
  • 2 cups beef stock
  • Salt and pepper, to taste
  • Pinch of nutmeg

Bechamel Sauce

  • 2 tbsp butter
  • 2 tbsp plain flour
  • 2 cups milk
  • Salt and pepper, to taste
  • 125g mozzarella or cheddar cheese


  1. Preheat oven to 180ºC.
  2. To make the meat sauce, heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add Clayton’s Organic Beef mince, cook until brown.
  3. Stir in tomato paste, canned tomatoes and beef stock. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally.
  4. To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat.
  5. Remove from heat and gradually stir in the milk. Return to heat and continue to stir until thick and smooth.
  6. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.
  7. To assemble the lasagne, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagne sheets, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers).
  8. Sprinkle with grated parmesan cheese and bake for 35-40 minutes or until cooked through.
  9. Allow lasagne to stand for 5-10 minutes before serving.
  10.  Serve and enjoy with family and friends!

Recipe adapted from: