Lasagne

  • Serves 6
  • Gluten Free
  • Freezer Friendly

Cut this Lasagne family favourite into portions so you can enjoy half now and freeze the rest for later. My Lasagne has all the essentials – tasty savoury beef mince, creamy sauce and lots of melted cheese.

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Ingredients

  • Olive Oil
  • Butter
  • Onion
  • Garlic
  • Beef Mince
  • Bay Leaves
  • Tomatoes
  • Tomato Paste
  • Salt
  • Red Wine
  • Flour
  • Nutmeg
  • Lasagne Sheets
  • Mozzarella Cheese
  • Parmesan Cheese
  • Milk
  • Flat Leaf Parsley
  • Olive Oil
  • Butter
  • Onion
  • Garlic
  • Beef Mince
  • Bay Leaves
  • Lasagne Sheets
  • Mozzarella Cheese
  • Parmesan Cheese
  • Tomatoes
  • Tomato Paste
  • Salt
  • Red Wine
  • Flour
  • Nutmeg
  • Milk
  • Flat Leaf Parsley

As with all my recipes, I can add and omit ingredients to suite your specific likes. In fact, if you have a recipe of your own, I will will make it instead!

Lasagne (Lasagna in North America) is a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.

Origins and history

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery).

It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick.

Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended. So, there you go.

Read more about the history of Lasagne »

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