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Triple-cheese Lasagne

  • 8
  • Easy
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Recipe Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 green pepper, diced
  • 2 cloves of garlic, minced
  • 500g beef mince
  • 400g canned chopped tomatoes
  • 150ml red wine
  • 250ml beef stock
  • salt and pepper
  • LANCEWOOD® Triple-cheese Sauce 
  • 400g gluten-free lasagne
  • 100g Parmesan, grated
  • 100g cherry tomatoes on the vine
  • salt and freshly ground black pepper

Recipe Directions

  1. Heat the oil in a large casserole dish set over a medium heat. Sweat the onion and green pepper for 6 to 8 minutes.
  2. Add the garlic and cook for 2 minutes. Increase the heat and add the mince, browning well all over.
  3. Once browned, cover with the chopped tomatoes, red wine and stock.
  4. Increase the heat and cook until simmering. Reduce the heat to low and cook for 1 hour. Adjust the seasoning to taste and set to one side.
  5. Make the LANCEWOOD® Triple-cheese Sauce in a separate bowl.
  6. Preheat oven to 180°C and grease a large rectangular baking dish with a little butter.
  7. Spread a little cheese sauce over the base before topping with a layer of lasagne sheets. Top with meat sauce, more cheese sauce and then a layer of lasagne sheets.
  8. Repeat the process, finishing with a layer of cheese sauce. Sprinkle over the Parmesan and place the cherry tomatoes on the vine on top.
  9. Bake for 1 hour until golden on top and piping hot throughout before serving.

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