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Servings: 6
Calories: 749


  • 6 pints water
  • salt and freshly milled white pepper
  • 8 oz lasagne
  • 2 onions
  • 11 oz minced beef
  • 11 oz minced pork
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon paprika
  • 2 oz butter
  • 2 tablespoons flour
  • 3/4 pint milk
  • 8 floz dry white wine
  • 4 oz grated Emmental cheese
  • 2 oz Parmesan cheese grated
  • 4 tablespoons single cream


  • Bring the water and a generous pinch of salt to the boil in a large saucepan, add the lasagne, reduce the heat and simmer the lasagne until cooked, then rinse it in cold water. Finely chop the onions.
  • Fry the onions in the oil with the minced meat until the meat turns pale brown. Season with the oregano, paprika and a little salt.
  • Melt the butter in a saucepan, sprinkle in the flour and cook until golden. Gradually dilute with the milk and white wine and simmer for 5 minutes, stirring frequently. Season to taste.
  • Coat the inside of an ovenproof dish with a thin layer of the white sauce and fill with alternate layers of pasta and meat, spooning a little sauce over each layer of meat. Pour the remaining sauce over the top and sprinkle with the cheese. Top with the cream.
  • Bake the lasagne in a moderately hot oven (200°C, 400°F, gas 6) for 40 minutes.
Calories: 749 kcal
Carbohydrates: 39 g
Protein: 34 g
Fat: 47g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 135 mg
Sodium: 377 mg
Potassium: 575 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 697 IU
Vitamin C: 4 mg
Calcium: 391 mg
Iron: 2 mg
Ingredients Pasta
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