Serves: 4 Time: 00:40 Skill:
Recipe/Image by Vicki Ravlich-Horan
  • Oil
  • 1 finely diced onion
  • 2 cloves of garlic minced
  • 1 finely diced carrot
  • 1 finely diced celery stalk
  • 600g Greenlea minced beef
  • ¼ cup red wine
  • ½ tsp oregano
  • 3 cups tomato passata
  • ½ tsp all spice
Ingredients - Cheese Sauce
  • 100g butter
  • ½ cup flour
  • 2 cup milk
  • 50g parmesan
  • 1 cup grated cheddar cheese
  • 1 cup ricotta
  • 1 lightly whisked egg
  • 1 packet of lasagne sheets (we used dried)
  • Extra cheese to top
This recipe is the no holds barred version with a light fluffy white sauce from the ricotta and added egg. The deep rich meat sauce slowly bubbles away for an hour to enrich all the flavours. So this is perhaps not the quick mid-week meal, but trust us the extra time and effort is well worth it.
To assemble and cook
Heat your oven to 180°C. In a deep 20cm x 20cm oven proof dish spread a good ladle of the meat mixture (approx. 1/3rd), then top with cheese sauce, then lasagne sheets (you may have to break them to fit your dish). Repeat this ending the process with the cheese sauce on the top. Sprinkle extra grated cheese on top and bake in the oven for about 45 minutes to an hour, until golden brown. If you have used a shallower dish, it may take less time. Put tin foil on the lasagne if it browns up too quickly, but make sure you remove it 15 minutes before to crisp up the top. Think ahead and make the meat sauce the day before. Or make twice as much and freeze it for spag bol. Better yet make double the lasagne and freeze that. Serve it with a salad or steamed vegetables and of course a hearty glass of red wine!
100% Grass fed New Zealand Meat