Your Kiwi Diamond Recipes

Traditional Lasagne



Meat Sauce:
  • 2 tablespoons oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 500g lean beef mince
  • 2 x 400g cans tomatoes in juice, chopped
  • 1 cup tomato puree
  • 1 teaspoon oregano
  • ½ teaspoon basil
  • 1 teaspoon sugar
Cheese Sauce:
  • 45g (3 tablespoons) margarine
  • 3 tablespoons standard flour
  • 1½ cups low fat milk
  • ½ cup grated Edam cheese
  • 375g packet Diamond Lasagne
  • 3 tablespoons grated Parmesan cheese


Meat Sauce: Heat oil in a large frying pan. Add onion and garlic. Cook until onion is golden, increase heat. Add meat and brown well. Add tomatoes in juice, tomato puree, oregano, basil and sugar. Stir. Bring to the boil then reduce heat and simmer gently for 20 minutes, stirring occasionally. Season to taste. Set aside until cool. Pasta: Cook Lasagne to packet directions. Drain well.

Cheese Sauce: Melt margarine in saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in cheese. Season to taste. Cover with a lid or plastic wrap to prevent a skin forming. Set aside to cool.

To Serve: Place half the Lasagne in a greased ovenproof dish. Spread with half the meat mixtureand half the cheese sauce. Repeat the layers. Top with Parmesan cheese. Cook at 180°C for 20 minutesor until golden and heated through.
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