Another one-dish meal that makes for great leftovers. I won’t pretend that the preparation is straightforward, but if you fancy one, there’s no getting around it. Unless you’re satisfied with the boxed variety .. containing ludicrous amounts of fat and sodium 😀

  • 300g ground beef
  • 300g ground turkey
  • 3 onions, chopped
  • 2 garlic cloves, chopped
  • 1 red chilli, chopped
  • 2 tbsp olive oil
  • 3/4 tbsp cummin
  • 1/2 tbsp cayenne pepper
  • 1 small can tomato paste
  • 1 large can chopped tomatoes
  • 2 cups mushrooms, sliced
  • 1 package lasagna noodles
  • 60g butter
  • nutmeg, pinches of
  • cheese, lots of, grated
  • 2 tbsp flour
  • 1 1/2-2 cups milk
  • *parsley and rosemary, 2 handfuls total, chopped
  • salt and pepper
  • (*herb substitutions: oregano and basil)
  1. Saute the onions, garlic, chilli in the oil till translucent.
  2. Add meat, stir till browned, add cummin and cayenne, cook 4 mins
  3. Throw in the tomatoes, paste and mushrooms
  4. Cover with lid, leave to simmer 20 mins
  5. Boil the lasagna noodles about 8 mins or till nearly done, drain, set aside.
  6. Prepare the bechamel sauce: In a pan, add milk, flour, butter and pinch of nutmeg and salt
  7. Keep whisking until mixture starts to simmer, whisk till it thickens
  8. Take it off the heat and stir into it about a cup of grated cheese. Set aside.
  9. Start layering the lasagna noodles in a baking dish, covering the bottom of the dish
  10. Add a layer of bechamel sauce, then the meat sauce and a sprinkle of cheese.
  11. Keep layering thus until the lasagna is as high as you want it to be. End with layer of meat and cheese.
  12. Bake in preheated 180C oven for about 25 mins. Serve with a crisp salad 🙂