lasagnaI came across many who believed that their recipe for lasagna is the authentic one, but according to an Italian woman, the same was true back in Italy as well. She said the reason is because people are different, some hate cheese, others are vegetarians, and so on.

Bottom line is, her lasagna was amazing, even if it’s not the authentic one. My taste buds haven’t tasted any better yet!

Below is her recipe with few modifications.



–  2 chopped onions

–  4 chopped garlic

–  Salt to taste

–  1/2 teaspoon oregano or thyme

–  2 chopped tomatoes

–  1/2 kilo (500gm) minced meat

–  1 teaspoon black pepper

–  3 tablespoons tomato paste

–  Olive oil

–  3 or 4 tablespoons shredded carrot

–  Mozzarella cheese. (As much as you like)

–  Lasagna sheets

–  6 cups béchamel sauce (white sauce)

–  1 1/2 cup water.


1- Fry the onion in olive oil and when transparent add the minced
meat and stir for 3 minutes.

2- Add the garlic and stir. Then add the chopped tomatoes and stir for
3 more minutes.

3- Add black pepper, salt and oregano, stir well. Add the carrot and
stir for 3 minutes more.

4- Add the tomato paste, and stir for 2 minutes then add water. Let it
cook till meat is done.

5- In your baking pan spread a thin layer of béchamel, just enough to
provide a nice cushion for the lasagna sheets.

6- Place the lasagna sheets on the béchamel and cover it with the
meat sauce.

7- Sprinkle mozzarella cheese.

8- Pour small amount of béchamel and then add another layer of
lasagna sheets.

9- Keep adding layers, with béchamel as the last layer. Sprinkle it with
small amount of mozzarella.

10- Put it in a preheated oven 375F/190C/Gas mark 5, for 15-20
minutes, switch off the oven and turn on the broiler to give the surface
a dark red hue.   

**  If you like softer Lasagna, add the lasagna sheets in boiling water for
3 minutes before using it. 

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