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  • Writer's pictureRomyL

Mama Lane's Lasagne

Feeds 4 - 5


Good evening guys!

I'm writing this to you from rainy Buxton (which is in the North)... I know, what am I thinking. I'm cozied up in a cute cottage just outside of the town, watching the new season of The Marvellous Mrs Maisel. Hint: it's already incredible. I came up to surprise my partner who's one of the leads in the Panto at the Opera house - I'm an incredible girlfriend, don't need to remind me. We've got a roast in the oven to celebrate his opening night and this festive season.

Enough about how domestic I am and onto... cooking lasagne. Lol. This is my mum's lasagne recipe that I have salivated over from the tender age of 0 (i'm sure). It is a classic beef lasagne topped with a rich bechamel, and it could make any man or woman clamber over the table for the last piece. I highly urge you to make any of my mum's dishes (yes I will be bringing out more) because the woman knows comfort food. Even I didn't quite nail the lasagne this time round and I've had loads of practice - she has a magic touch I swear. But don't let that deter you because it still turned out pretty amazing. So go go go!


  • Add in chopped mushrooms and diced chillies for a bit of a special bolognese.

  • Of course. Red wine. Add some red wine in and reduce it down if you're feeling fancy.

  • Switch out the beef for chicken, turkey, or pork mince if that's more your style.

  • You can break some pasta sheets up if they don't perfectly fit the shape of your baking dish. It doesn't have to look pretty when you

  • Vegetarians: Use quorn mince instead of beef!




  • 500 grams of lasagne sheets (1 box)

  • 1 tablespoon of olive oil

  • 1 white onion, chopped

  • 1 mild chilli, diced

  • 4 large garlic cloves, sliced

  • 700 grams of minced beef (or whatever version of mince you want)

  • 1 tablespoon of tomato paste

  • 2 jars of Dolmio bolognese sauce (or any basic bolognese pre-made sauce you can find), 800 grams of bolognese sauce

  • Half a beef stock pot

  • Pinch of salt and crack of pepper

  • A bunch of fresh basil leaves, roughly chopped, for serving


  • 4 tablespoons of butter

  • 5 tablespoons of flour

  • 2/3 cup of whole milk

  • 1 cup of grated cheddar



  1. Preheat your oven to 190℃ (374℉).

  2. First put the olive oil in a deep pan or pot on a medium-low heat. Once glistening, add the chopped onions and sauté for 6 - 9 minutes, or until softened. Add in your sliced garlic and sauté for 2 minutes. Add in your salt and pepper.

  3. Add your mince meat and pound it down with your spatula or mixing utensil. Lightly brown the mince. Nows the time to add your pasta sauce, your beef stock, tomato paste, salt and pepper. Cover with a lid and let simmer whilst you make your bechamel, occasionally stirring.

  4. Melt your butter in a pot over a medium heat. Add in your flour and whisk until combined. Add in your milk and continue to whisk until thickened.

  5. Turn off the heat and stir in all but a handful of the grated cheddar.

  6. Add in a tablespoon of your bechamel to your bolognese (mum's little signature touch there).

  7. Layer your lasagne sheets onto the bottom of a deep baking dish. You want to cover the base with one layer (it's okay if there is a bit of overlap). Then spoon over enough bolognese to completely cover the pasta. Repeat this until you are at the last of your bolognese. Pour your bechamel over the last layer of bolognese sauce. Sprinkle the remaining cheese and pop in the oven for 20 - 25 minutes - until pasta is al dente.

  8. Serve lasagne with fresh basil and a HUMUNGO GLASS OF RED WINE!

Stay Salty,

Romy xx

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