Seriously Good Lasagna

Cooking never comes naturally for me. It is more like a survival skill that I need to have 🙂 Some days I feel like doing it, other days I just feel like making crafts instead. So I always try to find something easy and fast, but also delicious.

I’m going to share our recent favourite lasagna recipe, along with the secret sauce (my daughter pointed out that it’s more like she and I, because the boys in our family are not fans of pasta). This pasta is really good if you don’t like anything too cheesy. If you like cheese, then just add extra cheese on every layer.

So, here’s are the secret ingredients:

Not a secret, you say? Well,  I’m sorry, I just recently found out 😀 Just like its name, it is seriously good 🙂  I forgot to photograph the beginning process, but basically melt butter in a saucepan and fry onion until soft. Add beef mince (I used premium mince from Countdown) and cook until brown. Pour over Seriously good sauce. I also like to be sneaky and add some veggies on my lasagna. Usually, it’s either some courgette or sweet corn as they taste good with this meat sauce.

Once you mix them all, you’ll barely notice it’s there. 🙂

While waiting for it to simmer, prepare the Bechamel Sauce. I found that the sauce in the jar often too cheesy for my family, so I use a recipe that I found on the internet. It tastes amazing.

Here’s the complete recipe:

1/2 box of San Remo Large Instant Pasta

Meat sauce:

1 Onion
500 gr premium minced beef
1 jar Seriously Good Lasagna Sauce

Bechamel Sauce:

70 gr butter
1/2 cup plain flour
3 cups milk
1/2 tsp nutmeg


Melt butter in a saucepan and fry onion until soft. Add minced beef, simmer for 10-15 minutes until meat is cooked.
Bechamel sauce: Melt butter in a medium pot until sizzling but not brown. Add flour and stir over heat for one minute. Add nutmeg and 1 cup of milk, stirring continuously until sauce starts to thicken. Add the rest of the milk and continue stirring it’s thick and smooth. Season to taste with salt and pepper.

Layer pasta, meat sauce, and bechamel sauce alternately. Top it off with mozarella and parmesan cheese. Cover with aluminum foil, bake at 200 C for 20-30 minutes. Take off the foil, then reduce temperature to 150C and bake for 5 minutes.

It was so good I forgot to take a photo while it was still whole. Remember how I said my son didn’t really like pasta? He finished his meal this time. 🙂