Recipe type: Main - beef and pasta
Cuisine: Italian variation
Meat sauce
  • 2 tablespoons oil
  • 1 onion, coarsely chopped
  • 1 pound ground beef
  • ¾ teaspoon salt
  • 1½ teaspoons dried oregano
  • ½ teaspoon dried thyme
  • 1 28-ounce can crushed tomato in purée
White sauce
  • ¾ stick (3 ounces) butter
  • ½ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 3 cups milk
  • 1½-2 cups shredded cheese – sharp flavored
  • 9 sheets, approximately, oven-ready (no-boil) lasagna sheets
  1. Make the meat sauce by heating the oil in a pan and browning the onion and beef.
  2. When dry and crumbly, add the seasoning and tomato.
  3. Mix, cover and set aside to simmer for about 10 minutes.
  4. Make the white sauce by melting the butter in a medium-sized saucepan, and stirring in the flour, salt and nutmeg.
  5. Lower the temperature and mix in the milk.
  6. Heat over medium heat, while stirring, until the sauce thickens.
  7. Add about half a cup of cheese and mix. Any lumpiness in the sauce should disappear as the cheese melts.
  8. Layer the meat sauce, lasagna sheets and cheese sauce respectively in thirds, into a suitable oven-proof dish – 8x11-inches, works well – ending with the white sauce.
  9. Sprinkle with remaining cheese, cover lightly with foil, and place on a foil-lined baking sheet (to catch any possible spills).
  10. Bake at 350˚F for about 45 minutes.
Some extra cheese – possibly also some Parmesan & Romano – and a few minutes under the grill, makes for a visual treat, just before serving.
Recipe by Cape Point Press at