Lasagna! Lasagna! Who doesn’t love lasagna! Even without knowing how to write or pronounce it, you still gotta love it. This is a classic recipe I’ve been using for many years. It’s one of those meals I can honestly make with my eyes closed….Well I haven’t tried to, but you get where I’m going with this.



Sunday Beef Lasagne
Serves 6
A classic (no-fail) recipe that I've used for the past 10 years.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 1 kg mince meat
  2. 1 onion
  3. 4 cloves garlic
  4. 2 courgettes
  5. 3 tomatoes
  6. 2 large eggplant
  7. 1 green pepper
  8. 1 red pepper
  9. 400 grams Edam cheese
  10. 400 grams Mozzarella cheese
  11. 2 cups cooking cream
  12. ½ cup tomato paste
  13. 1 tablespoon Oregano
  14. 1 tablespoon Parsley
  15. Black pepper
  16. 1 tablespoon Royco
  17. Salt
  18. Olive oil
  1. Heat oven to 180 degrees.
  2. Start by making the meat sauce. Peel and chop the onion and garlic cloves and put to cook in a sufuria with olive oil. Before the garlic burns, wash and grate the 3 tomatoes and add to the sufuria. Wash and dice the remainder of the vegetables and add to the sufuria to cook. Shortly after add the tomato paste, oregano and parsley. Allow to cook for 7-10 minutes before adding the mince meat. Add the meat and stir everything together. After a few minutes, add 1 ½ cup of water mixed with the royco and cover. Remove from heat once the meat is cooked and the sauce has thickened. If the sauce is too runny, remove the lid and allow to cook for a few minutes until it has thickened. The key is for you to have a nice thick sauce that will keep the lasagna creamy and moist. When it’s too runny, the lasagna becomes runny as well.
  3. In another sufuria, put water to boil. Once it is boiled put aside for a few minutes. In a large bowl assemble the pasta squares. Add the hot water and leave for 5 minutes. Anything more than 5 minutes and they end up sticking together. You can also use a little bit of vegetable or olive oil to keep them from sticking.
  4. Once the 5 minutes are over, drain the water and run cold water on them, separating them one by one.
  5. Grate your cheeses and put aside.
  6. Take a deep-baking tray and start assembling your lasagna.
  7. Start with the meat sauce in the first layer, followed by the lasagna squares, then more of the sauce, followed by the mixture of cheese, then the cooking cream, and back to the lasagna squares and all the other ingredients in the same order. If the cooking cream is too thick, use a knife to level it out. Make as many layers as you want or as many that can fit in your tray. The top and final layer shouldn’t be covered with the lasagna squares. This allows the cheese to melt and form a golden, slightly crispy finishing.
  8. Put in oven to cook for 20 minutes.
  1. Serve with a salad and fresh baguette.
Cooking with Jaz