Dave’s Famous Lasagne

I may not be a wog, but I am reliably informed that I make a mean lasagne. And here it is…

Now a good lasagne is made of two major steps:

  1. a good bolognase sauce
  2. making and cooking the lasagne itself

A Good Bolognase Sause

I like to make a big batch of this and use what I need for the lasgnae and put the rest into containers for use with pasta. Freezes[and defrosts] exceptionally well.
20 mins prep 2-4hrs cooking
You’ll need:

  • a big pot
  • A big wooden spoon
  • 1.5 kg of half beef/half pork mince – get it from your local butcher, not woolies or coles
  • 3x 800g tin of tomatoes
  • 6 cloves of garlic, chopped
  • 4 large onions, roughly chopped
  • 400g mushrooms, sliced
  • 750ml red wine of your choice
  • 500ml passata
  • 1tblsp white wine vinegar
  • 1tblsp white sugar
  • 1tsp dried basil – 2 if its fresh
  • 1tsp dried oregano – 2 if its fresh
  • extra virgin olive oil
  • salt and pepper
  • water


  1. Splash some oil into the pot and get it on the fire. Don’t let the oil burn though.
  2. Chuck in the meat into the pot and break it up with the spoon.
  3. Once the meat is brown add the onions, garlic and mushrooms.
  4. Stir and cook for 5 mins
  5. Add the basil and oregano, stir and cook for a couple of minutes
  6. Add the tomatoes, passata, vinegar, sugar and wine
  7. Bring to the boil then reduce heat until the sauce is on a slow simmer
  8. Salt and pepper to taste
  9. You may need a simmer mat to stop the sauce from burning. Keep a good eye on it and let it cook, stirring regularly,  for about 3 hrs. The consistency you’re looking for is chunky but not dry. If it dries too soon just add a bit of water[use the tins to get more tomato juice]

At this point you can take it off the heat and throw it in the fridge until you’re ready to make the lasagne or you can just soldier on. Also,  I should add that this stuff improves with every extra minute you leave it until you eat it[within reason].

Building and Cooking a Lasagne

You will notice that there has been no mention of bechemal sauce, that’s because its crap…
Prep 20mins cooking 45mins
You’ll need:

  • a big[450mmx200mmx50mm] rectangular baking pan. a ceramic lasagne dish is best but any will do
  • Bolognase Sauce
  • 500g tasty cheese, grated
  • 250g mozzerella cheese, grated [the better the quality, the better the finished product]
  • 1.5 packets of instant lasagne – I prefer La Triestina


  1. preheat your oven to 190deg C
  2. Mix 400g of tasty cheese and all of the mozerella in a bowl
  3. put a layer of lasagne sheets in the bottom of the pan
  4. add a layer of sauce, just enough to cover the pasta
  5. add a layer of mixed cheese
  6. add another layer of sheets
  7. keep going until you have filled the pan/dish and you have a sauce layer on top
  8. finish off with the extra tasty cheese
  9. place in the oven and cook for around 30-40mins, until a skewer goes through all the sheets without any resitance
  10. if the cheeze starts to burn, turn the oven down to 150deg C

Voila! Grouse Lasagne. Is best eaten reheated, either in the oven[slowly], or in the microwave, the following day. But you can just tuck in. Careful, its hot!

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