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Spaghetti Lasagna

Simple twist on the classic lasagna, still great tasting and great to cook in advance and reheat for your lunch.

The Method

In a medium pan place the oil, carrots, mince, onion and garlic. Cook on a medium heat until all the mince is brown breaking up any large bits of mince as you go, add in the mushrooms, tomatoes, mixed herbs, tomato puree and chicken stock bring to the boil then remove off the heat.

Cheese sauce

On a medium heat place you margarine into a medium pan allow to melt, stir in the flour until it has all mixed. Slowly bit by bit whisk in the milk until you have a nice lump free consistency, whisk in the salt and pepper and cheese and remove from the heat.

To assemble

In a baking dish layer the base with meat sauce so it just covers the base, add a layer of spaghetti trying not to overlap to much then add a layer of cheese sauce and repeat twice more. Finally add the last 50 grams of cheese to the top, then cover with foil and bake for 50 minutes then remove the foil and bake for a further 15 minutes for the cheese to brown, serve and enjoy.


  • wheat icon4 Servings
  • wheat iconReady In 1 hour 30 minutes
  • wheat iconAverage Cost:
  • wheat icon Calories Per Serving

Ingredients Required

Cheese sauce

25 grams margarine

25 grams plain flour

450 ml milk

100 grams cheese

salt and pepper to taste

Tomato sauce

2 tbsp oil

1 small onion

1 smallish carrot

2 garlic cloves

250 grams mince beef

1 tin chopped tomatoes 400 grams ish

1/2 tsp mixed herbs

1 tbsp tomato puree

1/2 tsp basil

75 grams button mushroom

200 ml chicken stock

250 grams spaghetti snapped in half

Extra for topping 50 grams cheese

Allergies & Intolerance

* Disclaimer please check all your ingredients used as manufacturers products may vary
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