Recipe of the Week - The Emergency Lasagna

Wednesday, 31 May 2017

The Emergency Lasagna

This week we're sharing a yummy lasagna recipe that's sure to delight adults and mini adults.

I whipped up this delicious dish the weekend that Luca arrived home from hospital, and thought if it's simple and easy to do while tending to a sick baby, then it's a great dish to have on stand by for any emergencies. Packed with flavour and nutritious ingredients this is always a winner!

This recipe serves 4 – 6


For the ragù: 

  • Minced Beef 5% Fat
  • Tinned chopped tomatoes x 2
  • Medium onion x1
  • Garlic Cloves x 2
  • Beef OXO Cube x 1
  • Salt & Pepper
  • Handful of mixed herbs or Italian Herbs
     Other ingredients
  • Lasagna Sheets 12 – 14 (1 box)
  • Mozzarella Balls x 2
  • Grated Mozella 125g

For the white sauce:
  • Large jar of white sauce x 1

Ok, for this part I’ll admit I do cheat and buy white sauce from the supermarket! I’ve never managed to make a sauce that I like and I figure since all the rest is nice and healthy, a jar of white sauce isn’t going to kill anyone!

However, if you are feeling adventurous, you can try this Jamie Oliver White Sauce recipe.

How to Make

Let’s start with the ragù (meaty sauce)
  • Gently fry off the onion & garlic in a little olive oil. Tip: add a small amount of water to stop the onion & garlic burning
  • When the onion & garlic have softened, add the mince to the pan and cook thoroughly i.e. no pink bits!
  • Crumble the OXO cube and add to the mince, onion & garlic. This is my secret ingredient for my ragu sauces!
  • Add the 2 tins of chopped tomatoes to the mix along with your salt and pepper and herbs
  • Stir together and leave to simmer for about 40 mins. Cover the pan to avoid splashes!

For the lasagne
  • Tip: pre-soak the lasagna sheets in some hot water to soften them. This will help them cook better and faster!
  • Slice the mozzarella balls into medium thick slices
  • Layer an oven proof dish starting with a layer of lasagna sheets on the bottom, then add a layer of ragù with some of the mozzarella slices dotted around, followed by another layer of lasagna sheets. Repeat this until all the sauce, mozzarella and sheets have been used
  • Add the white sauce to the top layer of your lasagna
  • Sprinkle the grated morezella on top and garnish with some more herbs



  • Pop the lasagna in the oven on 220 degrees for about 15-20 minutes (until the cheese starts to lightly brown)
  • Remove from the oven and leave to stand for 5-7 mins

  • Cut into generous slices
  • Prepare a crisp fresh bistro salad
  • Serve & Enjoy!
  • This recipe is suitable for freezing leftovers for a rainy day 

Buon Appetito! 


  1. Oh this looks and sounds great! I do like lasagne :)

    1. Thanks Kat! We hope you can find some time to try the recipe and enjoy it! :)

  2. Delicious! I'll be trying out this lasagne!

    1. Thanks Katie! We hope you will love it too!


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