spaghetti in mind blowing red sauce

LASAGNA/LAZANYA (quick and easy)


For the meat sauce:

3 tbsp of olive oil

a mix of basil, thyme, parsley, rosemary 1 tbsp of dry Italian seasoning 2 tsp

1 large onion

4 cloves of garlic

1 tbsp of chilli flakes

black pepper ½ tsp

salt to taste (around 1tsp )( remember that cheddar cheese is salty)

ground meat 1 kg (beef or mutton)

chopped tomatoes 800g

water to cook for 30 minutes

For bechamel /white sauce:

butter 4 tbsp

flour 4 tbsp

pinch of nutmeg

pinch of salt

cold milk 3 cups

Pan Size: 22 x 32 cm


one packet of instant/no-boil lasagna sheet or as needed

grated mozzarella cheese

grated light cheddar cheese

grated parmesan cheese (optional)

fresh mozzarella on top (optional)

Time and temperature:

bake at 200°C preheated oven for 35-40 minutes covered then uncover the lasagna and bake another 10-15 minutes to brown the top a bit. ( oven temperature and time may vary)


1. caramelize onion and meat before adding tomato for extra flavour

2. pour milk quickly at once for the smooth bechamel sauce. if you pour slowly the flour will be lumpy and you have to whisk for a long time.

if the sauce thickens a lot add a little more milk or water.

3. if you don't have fresh herbs use around 2 tsp of dry Italian seasoning

4. when adding salt remember that we are adding little salt in every sauce and the cheese is also salty.

5. I used some toothpick to prevent the aluminium foil from sticking to the cheese, remember to take it out before serving.

6. let the lasagna cool down and set before slicing 


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