You’ve probably made lasagne with dried sheets in the past, Chef, but wait until you try fresh ones. Once you taste the delicate, silky texture, you will understand why Italian cooks see fresh pasta as the golden standard. Nestled between a deeply rich tomato sauce covering beef mince, infused with NOMU Italian Rub & red wine, with layers of homemade cheese sauce. Once baked, the golden dome is drizzled with Pesto Princess Basil Pesto.
Serving guide
Choose your portion size.
MMMINCE
Preheat the oven to 180°C. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until lightly golden, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in the wine, tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
BEGIN THE BECHAMEL
Place a pot over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add water until a saucy consistency. Remove from the heat and season.
LAYER THE Lasagne
Spread a thin layer of the saucy mince on the bottom of the oven-proof dish. Add a layer of Lasagne sheet, followed by béchamel sauce and a sprinkle of cheese. Repeat the layers in this order, finishing with a layer of béchamel sauce and cheese on top.
BAKE
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden and bubbling, 10-15 minutes.
TIME TO DINE
Dish up the Beef Lasagne and top with dollops of the pesto. Dig in, Chef!
MMMINCE
Preheat the oven to 180°C. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until lightly golden, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in the wine, tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
BEGIN THE BECHAMEL
Place a pot over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add water until a saucy consistency. Remove from the heat and season.
LAYER THE Lasagne
Spread a thin layer of the saucy mince on the bottom of the oven-proof dish. Add a layer of Lasagne sheets, followed by béchamel sauce and a sprinkle of cheese. Repeat the layers in this order, finishing with a layer of béchamel sauce and cheese on top.
BAKE
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden and bubbling, 10-15 minutes.
TIME TO DINE
Dish up the Beef Lasagne and top with dollops of the pesto. Dig in, Chef!
MMMINCE
Preheat the oven to 180°C. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until lightly golden, 6-7 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub, garlic, and tomato paste. Fry until fragrant, 2-3 minutes (shifting constantly). Mix in the wine, tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and season.
BEGIN THE BECHAMEL
Place a pot over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add water until a saucy consistency. Remove from the heat and season.
LAYER THE Lasagne
Spread a thin layer of the saucy mince on the bottom of the oven-proof dish. Add a layer of Lasagne sheet, followed by béchamel sauce and a sprinkle of cheese. Repeat the layers in this order, finishing with a layer of béchamel sauce and cheese on top.
BAKE
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden and bubbling, 10-15 minutes.
TIME TO DINE
Dish up the Beef Lasagne and top with dollops of the pesto. Dig in, Chef!
MMMINCE
Preheat the oven to 180°C. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the Onion until lightly golden, 6-7 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub, garlic, and tomato paste. Fry until fragrant, 2-3 minutes (shifting constantly). Mix in the wine, tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and season.
BEGIN THE BECHAMEL
Place a pot over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add water until a saucy consistency. Remove from the heat and season.
LAYER THE Lasagne
Spread a thin layer of the saucy mince on the bottom of the oven-proof dish. Add a layer of Lasagne sheet, followed by béchamel sauce and a sprinkle of cheese. Repeat the layers in this order, finishing with a layer of béchamel sauce and cheese on top.
BAKE
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden and bubbling, 10-15 minutes.
TIME TO DINE
Dish up the Beef Lasagne and top with dollops of the pesto. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R265.21
for 4 servings · R66.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cheddar Cheese needs 240 gBulk Cheddar Cheese 850 g 850 g at R174.99 · 28% of packR49.41
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Lasagne needs 300 gBeef Lasagne 2 kg 2 kg at R384.99 · 15% of packR57.75
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Tomato Paste needs 125 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Beef Mince needs 600 gHalaal Regular Beef Mince 500 g 500 g at R72.99 · 1.20× packR87.59
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Low Fat UHT Milk
- Cake Flour
- Tomato Passata
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Beef Lasagne?
The preparation time for Classic Beef Lasagne with a drizzle of basil pesto is between 30 and 45 minutes.
What is the total time required to make Classic Beef Lasagne with a drizzle of basil pesto?
The total time required to make Classic Beef Lasagne with a drizzle of basil pesto is between 50 and 65 minutes.
How many servings does Classic Beef Lasagne provide?
4 servings
What are the main ingredients in Classic Beef Lasagne?
Beef, Beef Mince, Cake Flour, Cheddar Cheese, Garlic Clove, Garlic Cloves, Lasagne, Low Fat UHT Milk, NOMU Italian Rub, Onion, Onions, Pesto Princess Basil Pesto, Red Wine, Tomato Passata, Tomato Paste
What is the nutritional information of Classic Beef Lasagne?
Calories: 1195, Carbs: 88 grams, Fat: grams, Protein: 60.8 grams, Sugar: 23.5 grams, Salt: 1017 grams
How do I prepare Classic Beef Lasagne?
TIME TO DINE: Dish up the beef lasagne and top with dollops of the pesto. Dig in, Chef! BAKE: Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden and bubbling, 10-15 minutes. LAYER THE LASAGNE: Spread a thin layer of the saucy mince on the bottom of the oven-proof dish. Add a layer of lasagne sheets, followed by béchamel sauce and a sprinkle of cheese. Repeat the layers in this order, finishing with a layer of béchamel sauce and cheese on top. BEGIN THE BECHAMEL: Place a pot over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add water until a saucy consistency. Remove from the heat and season. MMMINCE: Preheat the oven to 180°C. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the onion until lightly golden, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, garlic, and tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Mix in the wine, tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
What should be prepared from my kitchen to make Classic Beef Lasagne?
Beef, Beef Mince, Cake Flour, Cheddar Cheese, Garlic Clove, Garlic Cloves, Lasagne, Low Fat UHT Milk, NOMU Italian Rub, Onion, Onions, Pesto Princess Basil Pesto, Red Wine, Tomato Passata, Tomato Paste
How many calories does Classic Beef Lasagne have?
1195 calories
How much fat content does Classic Beef Lasagne have?
grams