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Mediterranean Italy

Lasagne

Lasagna, Lasagne Al Forno

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Difficulty
Medium
Servings
6
Prep Time
30 minutes
Make Time
50 minutes
Calories
610 / serving
Diet
Non-Veg

The essentials, at a glance

Mediterranean Dinner Lunch

Lasagne is a layered Italian pasta dish combining noodles, savoury meat and tomato sauce, creamy cheese sauce and Parmesan. Its rich flavour comes from browned steak, herbs, mushrooms and melted cheese. It is traditionally baked for a substantial family lunch or dinner.

ProteinProtein 31.0g
FatFat 35.0g
CarbsCarbs 46.0g

Above values do not change with any serving size changes you make below

Ingredients

Servings: 6
113 g / 4 oz
Meat Sauce
680 g / 1½ lb
15 ml / 1 tbsp
454 g / 1 lb minced
1 small can
15 ml / 1 tbsp finely chopped
57 g / 2 oz
½ , crushed
5 ml / 1 tsp
1.25 ml / ¼ tsp
1.25 ml / ¼ tsp
5 ml / 1 tsp
5 ml / 1 tsp
Cheese Sauce
57 g / 2 oz
45 ml / 3 tbsp
568 ml / 1 pint
113 g / 4 oz grated cheese
and (desired amount)
Topping
57 g / 2 oz grated cheese
45-60 ml / 3-4 tbsp

Ingredients at a glance

Adjust quantities to your preferred serving size.
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Instructions

Main
Step 1 instruction thumbnail 1

Cook the lasagne noodles in boiling salted water until tender, 15-20 minutes, then drain well.

Step 2 instruction thumbnail 2

Peel and chop the tomatoes.

Step 3 instruction thumbnail 3

Heat the oil, add the minced steak and cook, stirring, until browned.

Step 4 instruction thumbnail 4

Add the tomatoes, tomato juice, onion, mushrooms, garlic, oregano, basil, rosemary, salt and sugar, then cook until the meat is tender.

Cheese Sauce
Step 5 instruction thumbnail 5

Melt the butter in a saucepan, stir in the flour and cook gently for 2 minutes.

Step 6 instruction thumbnail 6

Gradually add the milk and stir over low heat until the sauce boils.

Step 7 instruction thumbnail 7

Stir in the processed cheese and the unspecified salt and pepper until the cheese has melted.

Assembly and Baking
Step 8 instruction thumbnail 8

Place half the noodles in an ovenproof dish and spread with half the meat sauce, followed by half the cheese sauce; repeat the layers.

Step 9 instruction thumbnail 9

Sprinkle the grated Parmesan over the top and bake in a moderate oven at 180°C / 350°F / gas mark 4 for 10 minutes.

Step 10 instruction thumbnail 10

Pour the cream over the Parmesan and bake for a further 5 minutes.

Nutritional Benefits

Minced steak supplies protein and iron.

Tomatoes provide vitamin C and carotenoids.

Milk and cheese contribute calcium and protein.

Mushrooms provide B vitamins and minerals.

Onion and garlic add small amounts of fibre and plant compounds.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Lasagne for the Family Table

Avghi Stephenson
Avghi Stephenson 8 Nov 2026
From the Blog
All Contributions
Lasagne
Lasagne · Avghi Stephenson

From Emilia-Romagna, layered lasagne brings a generous Italian tradition to the family table. Browned minced steak, tomatoes, tomato juice and mushrooms form a savoury sauce, while garlic, oregano, basil and rosemary add fragrant depth.

The cheese sauce begins with butter and flour, followed gradually by milk and grated processed cheese. Its smooth texture softens the pasta and balances the meat sauce. Layer half the tender noodles with half of each sauce, then repeat for an even bake.

A rich finishing touch

Parmesan creates the topping, with cream poured over it during the final five minutes. This encourages a rich, gently browned surface. Rest the lasagne briefly after baking so the layers settle and each portion holds together neatly for lunch or dinner.

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The Origins of a Culinary Identity

Yumpedia: Italy Lasagne history

Layered pasta dishes have deep roots in Italian cookery, although the forms recognised as lasagne today developed through regional traditions rather than from one fixed ancient recipe. The name refers both to the broad sheets of pasta and to the assembled dish. Emilia-Romagna, particularly Bologna, became closely associated with elaborate baked versions prepared for shared meals, feast days and Sunday tables.

Traditional northern Italian lasagne commonly pairs pasta sheets with a slowly cooked meat ragù and a smooth white sauce. Parmesan or another firm grating cheese adds savoury depth between or above the layers. Recipes vary between households: some use fresh egg pasta, while practical domestic versions employ dried noodles; tomato proportions, meats and seasonings also differ. This recipe reflects an adaptable home-cooking style through minced steak, tomatoes, tomato juice, mushrooms and dried herbs.

Béchamel, known in Italian as besciamella, gives the dish moisture and a soft contrast to the pasta and meat. Its preparation by cooking butter with flour, gradually adding milk and melting cheese into the thickened sauce follows a familiar European sauce-making method. Processed cheese is characteristic of economical twentieth-century household recipes, when convenient and readily available ingredients were often incorporated into established dishes.

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