Lasagna-Homemade to perfection

how to make Lasagne – super easy lasagne and homemade white sauce step by step recipes


This cheesy, meaty and juicy lasagne is always a real winner of hearts!  Just a one-pot dish with meat, an assortment of colourful veggies, heaps of spinach and layers of pasta topped with lots of cheese and homemade white sauce, could be the most satisfying meal at any time. The warmth of this dish is quite appealing during the Autumn and Winter months where the atmosphere is cold, dark and damp. The delicious meaty flavour, laced with the sweetness of veggies and the creamy savoury taste of cheese and white sauce will wrap you like a warm blanket giving ample warmth and contentment.

Rather than making the pasta sauce from scratch, I opted for my favourite Loyds Grossman pasta sauce. Its unique flavours fulfil all the needs of a juicy sauce that satisfies everyone’s taste buds. Also, it is best if you could make the white sauce at home. I have given the simplest recipe which contributes a great deal to the creamy texture of the lasagne. Believe me. the shop-bought brands could never live up to the standards of the white sauce with a homemade touch!

So, precisely this is not the traditional way of making lasagne, but, it is rather a quick fix, but an insanely delicious one!

So, let’s start.

Gather all these necessary ingredients:

Lasagne sheets 1 packet
Good quality minced lean beef or minced chicken500 g
Pasta sauce (I used Llyod Grossman brand in this recipe) 1 bottle
Soy sauce – dark3-4 tbsps
Ketchup2 tbsp
Mayonnaise2 tbsp
Carrots 4 large
Baby spinach      5 handfuls
Garlic5 cloves
Button mushrooms (halved)1-2 cups
Onion1 large
Bell peppers (red, green, yellow) – 1 from each colour 
Salt and pepper powder1/2 tsp each
Cheddar cheese and Mozzarella cheese1/2 cup
For the white sauce 
Butter/Margarine  2 tbsp
Plain flour1 cup
Fresh milk1 cup
Grated cheddar cheese2 tbsp
Mayo1 tbsp
Salt and pepper powder to taste
Oregano (dried) – optional

Boil and keep the Lasagne sheets ready

  • Fill a tall, large pan with water and add 2 tbsp of oil
  • Boil the water rapidly
  • Arrange lasagna sheets upright around the pan as shown in the picture, lower the flame to medium
  • They will slide down slowly while boiling away
  • Boil them for 5-8 mins, constantly stirring with tongs not letting the sheets to stick to each other.
  • Once all the sheets are tender, remove them gently
  • Sprinkle some cold water on a tray and arrange lasagna sheets separately until needed

Let’s make the filling now

  • Into a large wok, pour 2 tbsp of olive oil
  • Fry the chopped onion and garlic
  • Drop carrots cut into thin rounds. Stir fry until tender
  • Drop halved button mushrooms
  • Add three bell peppers cut into squares
  • Stir fry until the veggie are soft
  • Add salt and pepper powder to taste
  • Push all the veggies into a side of the wok and add the minced meat. Brown the meet
  • Stir fry under medium flame.  Do not close the lid
  • Now add the Loyd pasta sauce
  • Add 2 tbsp of Mayo, 3 tbsp of soy sauce and 2 tbsp Ketchup
  • Bring veggies and meet together and stir fry a few more minutes
  • Drop all the spinach
  • Stir fry until the sauce is properly cooked. Do not close the lid as it will ooze out water
  • Increase the flame and let all the water evaporates. The meat and veggies must be juicy not watery. Also, the veggies must have their natural colours intact
  • Adjust taste at this point
  • Keep aside

Now preheat the oven to 180 C

Let’s start the fun part of layering the lasagne sheets

  • Get a wide Pyrex dish/oven proof baking dish. Best choice is a typical lasagne dish
  • Spread a layer of meat first
  • Then lay lasagna sheets neatly on top to cover the meat. Do not overlap the sheets. Cover the whole surface without gaps
  • Next, pour a layer of  white sauce on top of lasagna sheets
  • Spread a handful of cheddar cheese on the top
  • Another layer of meat goes next
  • A layer of Lasagna sheets on top
  • Again pour a layer of white sauce and top with cheese
  • Keep repeating the same steps until the layers come to the brim of the dish.
  • Now, toss a lot of cheese on top
  • Place the dish in the middle shelf of the oven and bake
  • After 15 mins sneak a peek. If the top has turned into a tempting golden brown, take the dish out
  • Let the dish sit for at least 10-15 mins before start serving – Well, only if you can resist it!
  • Cut into squares and dip a spatula to gently lift the pieces up on to plates
  • Serve warm with garlic bread or on its own
  • Delicious!

Home-made white sauce

  • Heat 2 tbsp of butter in a pan
  • Toss in 1 cup of plain flour and fry the flour a little while
  • Now add a cup of fresh milk and keep stiring
  • Drop grated cheese
  • Add salt, pepper powder and oregano
  • Mix a little white until the sauce thickens
  • Check the taste and take out from the pan
  • If the sauce is too thick add a little more milk and stir
  • Finally add 1tbsp of mayonaisse
  • Keep aside until needed
  • Always homemade white sauce taste better than any shop bought ones!

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