The Mighty Meaty Lasagne

Get ready to be amazed by this meaty, spicy, fresh lasagne.

Layered with cheesy white sauce, a hot meat filled tomato gravy AND yes, made with fresh homemade pasta!

Of course you can always swap the fresh pasta with the prepacked supermarket sheets but considering we all now have some spare time on our hands. it seems a waste not to be learning a new skill.

I mean, who doesn’t want to learn how to make super, smooth, homemade pasta. Right?

So give this a try and let me know how it goes!


Fresh pasta sheets:

Makes lasagne for 6-8 portions

275g plain flour, plus extra for dusting

3 large eggs

1 pinch salt


1. Place the flour on a work surface. Make a well in the centre and add in the eggs and salt.

2. Gently beat the eggs and mix in the surrounding flour. This will create a runny batter.

3. Take the remaining flour and bring towards the centre, incorporating it into the runny mixture. You may use a spoon or fork to prevent your hands from getting sticky. If the dough is too stiff, add water, 1 tablespoon at a time as needed.

4. Form a ball and start kneading with your hands. Flatten the ball, stretch and then fold from the top towards the centre; turn 45 degrees and repeat. You should. knead the dough for about 10 minutes, until it becomes smooth and soft.

5. Shape into a ball, place in a bowl and cover with cling film.

6. Chill in the fridge for 30 minutes to 1 hour.

7. Roll out the dough with a pasta machine or with a rolling pin.

I used a good old rolling pin to make my pasta. I’m sure a pasta machine makes the process a lot more easier so if you have one then go ahead and use it. As I don’t have experience with one, I will only be focusing on the rolling pin technique! Trust me, a bit of elbow grease goes a long way.

8. Divide the dough into 3 equal portions.

9. Flatten one of the dough portions and roll 5 to 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times.

10. Keep rolling and turning, until the dough reaches a consistent 1mm thickness.

11. Cut out rectangular sheets according to the shape and size of your baking dish.

12. Transfer to a floured cloth and air dry for about 30 minutes.

Tomato Sauce:

Head over to our ‘The super Cheesy Shepherds Pie’ recipe to learn how to make the perfect meaty, tomato gravy.

You can swap the meat for Quorn or even make a vegetable lasagne by swapping the meat for your fave veg. See the link below!

Meaty Tomato Sauce Recipe

White sauce:


50g plain flour

50g butter

500ml whole milk

50g cheese of your choice

Salt and pepper optional


1. In a saucepan melt 50g butter and add 50g plain flour. Stir continuously until a paste forms. This is what we call a roux.

2. Add 500ml milk to the roux, gradually stirring as you go.

3. Add 50g cheese and stir until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Putting it all together:

100g-200g of your favourite cheese

Dried or fresh basil to garnish

1. Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

2. Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets

3. Sprinkle over some of the cheese

4. Spoon one third of the white sauce.

5. Repeat until you have 3 layers of pasta

6. Pour over any left over white sauce and scatter the rest of the cheese on top.

7. Bake for 40-45 mins until the top is bubbling and golden brown. Tip: Half way through cooking, take the lasagne out and make some holes in the lasagne with a fork. This ensures even cooking throughout and allows the white sauce and meat juices to flow.

8. Garnish with fresh or dried basil