Your Kiwi Diamond Recipes

Lasagne Grande



Meat Sauce:
  • 2 tablespoons oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 500g lean beef mince
  • 300g can tomato puree
  • ½ cup beef stock
  • ½ teaspoon sugar
  • ¼ teaspoon oregano 

Cheese Sauce:
  • 3 tablespoons margarine
  • 3 tablespoons flour
  • 2 cups low fat milk, hot
  • 1 cup tasty cheese, grated
  • 300g Diamond Wide Lasagne
  • 200g pot natural unsweetened yoghurt
  • 3 tablespoons grated Parmesan cheese


Meat Sauce: Heat oil in saucepan. Add garlic and onion, cook until onion becomes clear. Add mince, cook until browned, stirring frequently. Stir in tomato puree, beef stock, sugar, oregano and season to taste. Bring to boil, reduce heat and simmer gently for 25 minutes or until sauce thickens. Set aside.

Cheese Sauce: Melt margarine in saucepan, add flour and cook until frothy. Gradually add milk, stirring constantly. Bring to the boil and boil for 1 minute. Remove from heat and stir in 1 cup of cheese and season to taste. Cover and set aside. Cook Lasagne to packet instructions. Drain.

To Assemble: Place one third of Lasagne in the base of an ovenproof dish. Spread half of the meat sauce over the Lasagne then cover with half the cheese sauce. Top evenly with a second layer of Lasagne. Repeat layers finishing finally with a third of Lasagne. Stir yoghurt then spoon evenly over pasta. Sprinkle Parmesan over the top of yoghurt. Bake at 280°C for 30 minutes or until golden. Leave to stand for 5 minutes before cutting. Serve hot.
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