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Mary’s Northern Italian Lasagne

Main MealsOther Italian
Serves 4Time 60 minsMarys Northern Italian Lasagne

Homestyle lasagne with traditional, rich flavours

Fat - total 16g 22%
Fat - saturated 7g 27%
Salt 356mg 15%
Protein 33g 65%
Carbs 57g 18%
Sugar 2g 2%
Energy 2106kJ 24%

% based on an adult’s recommended daily intake


  • ( 300 grams) Lean beef mince
  • ( 1 medium) Peeled carrot
  • ( 1 stalk) Fresh celery
  • ( 1 medium) Zucchini, unpeeled
  • ( 1 tbsp) Olive oil
  • ( 2 cloves) Raw garlic, peeled
  • ( 1/2 bunch) Fresh parsley
  • ( 1/2 bunch) Fresh basil
  • ( 1/2 tsp) Dried oregano
  • ( 1/2 tsp) Iodised table salt
  • ( 1/2 tsp) Ground black pepper
  • ( 3 tsp) Low-salt/no-added-salt tomato paste
  • ( 1 can) Canned whole tomato in tomato juice, undrained
  • ( 1 cup) Liquid stock, prepared from reduced-salt stock cube or powder
  • ( 20 grams) Unsalted butter
  • ( 2 tbsp) Plain flour
  • ( 1 cup) Lite (1% fat) milk
  • ( 15) Lasagne sheets, dry
  • ( 1/4 cup) Reduced-fat (15% fat) cheddar cheese
  • ( 1/4 cup) Fresh parmesan cheese


  1. Heat the oil in a large pan. Saute the onion, garlic, carrot, celery, and zucchini until soft.
  2. Add the meat and brown slowly.
  3. Add the chopped herbs, salt and pepper, tomato paste, tinned tomatoes and stock. Bring to the boil.
  4. Reduce heat and cook slowly for 90 minutes to 2 hours. If it begins to dry out, add water.
  5. To make the bechamel sauce: heat the milk and set aside. Melt the butter in a small saucepan, add the flour, and stir constantly until the paste cooks (a minute or two.) Slowly add the milk, stirring all the time. Bring to the boil and simmer for a few minutes.
  6. Preheat oven to 180°C.
  7. Wipe a rectangular lasagne dish with a small amount of olive oil.
  8. Put a layer of lasagne sheets on the bottom of the dish. Cover with grated tasty cheese, a layer of meat sauce, and a layer of grated parmesan cheese.
  9. Cover with another layer of pasta sheets, then a layer of bechamel, then meat sauce. Repeat.
  10. The last layer is bechamel with a bit of sauce.
  11. Bake at 180°C for 90 minutes.
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