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  • Lasagna 4 pieces

  • Cheese (any kind that melts easily) 60 g (2 oz.)

  • Parsley (minced) a pinch

(A) White sauce

  • Onion (minced) 1/2 bulb

  • Salad oil 1/2 Tbsp

  • Flour 2 Tbsp

  • Milk (chilled) 1 cup

  • Salt 1/4 tsp

  • White pepper a dash

(B) Meat sauce

  • Onion 1/2 bulb

  • Garlic (minced) 1 clove

  • Olive oil 1/2 Tbsp

  • Ground meat of choice 150 g (4-1/2 oz.)

  • Del Monte whole peeled tomatoes about 200 g (7 oz.)

  • Salt 1/3 tsp

  • White pepper a dash

  • Nutmeg a dash

  • Soy Sauce 1 Tbsp


  1. To make the white sauce, begin by heating salad oil in a pan. Add the onions and saute, then add the flour and mix together.

  2. Add the milk, salt and pepper and cook over medium heat for 2-3 minutes while stirring, then set aside.

  3. Next, make the meat sauce by again heating salad oil in a pan and sauteing the onions and garlic. Add the meat, then season with salt, pepper and nutmeg.

  4. Add the whole tomatoes and mash while stirring. When the water is reduced, add the soy sauce and turn off the heat.

  5. Boil the lasagna in water with a little bit of salt as directed, then cut in half.

  6. In 4 lightly oiled baking dishes, layer the ingredients in the following order: lasagna, white sauce, meat sauce, lasagna, white sauce and meat sauce. Add cheese on top of each dish, then bake at 200 C (390 F) for 10 minutes. Turn the temperature up to 250 C (480 F) for five minutes, then remove from the oven. Add parsley, allow the dishes to cool slightly, then serve.


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