Homemade Lasagna
"Layered with homemade semolina lasagna sheets, thick and creamy bechamel & of course a hearty bolognese sauce filled with herbs fir an earthy kick"
-- @cecilevadas
A Note from Feedfeed

The comfort of homemade lasagna, this recipe features semolina pasta sheets (easily adaptable-be sure to sub gluten-free lasagna sheets for this recipe!) layered with a rich bolognese sauce, filled with herbs for an earthy kick and topped with a thick and creamy bechamel. Perfect for a cozy night in or for your next dinner party.


Prep time 1hr
Cook time 1hr
Serves or Makes: 6


  • 2 tablepoons olive oil
  • 1 diced onion
  • 1 diced carrot
  • 2 stalk of diced celery
  • 500 grams lean beef mince
  • 2 cloves minced garlic
  • 1 teaspoon rosemary
  • 1 1/ 2 teaspoon italian seasoning
  • 1 cup red wine
  • 1 cup sliced cherry tomatoes
  • 700 millileters pastata
  • 1/ 2 water
  • 250 grams unbleached plain flour
  • 250 grams semolina flour
  • 350 grams eggs in the shell
  • 1/ 2 salt
  • 100 grams plain flour
  • 100 grams butter
  • 1 liter milk
  • 1 teaspoon salt
  • 1/ 2 teaspoon nutmeg


  • Step 1

    In a large heavy duty cast iron pot, heat the oil and add the onions, carrots and celery. Cook on medium/low until onions become translucent. Add the mince and reduce to low. with a spatular, press into the mince two break apart on the bottom of the pot. You don’t want any large clumps, but smooth, diced veggie size pieces. Cook on low for 10-15 minutes or until the oil/water begins to release from the meat (you can see this on the bottom of the pan between the mixture).

  • Step 2

    Add the garlic and rosemary and mix to combine. Increase the temperature to medium/high and add the Italian seasoning and pastata. Cook for a few minutes then add the cherry tomatoes, red wine and water.

  • Step 3

    Reduce the heat and cover with a single sheet of baking paper with a hole cut in the centre. Cook on low for 3-4 hours or until the oil comes to the top.

  • Step 4

    Lasagne Mound the combination of flours on a granite or marble work surface and create a well in the centre. Add the eggs and salt in the well and using a fork, beat the eggs into the flour slowly. Be aware that if you break the flour mound wall, the eggs will slide out so make sure you slowly incorporate the flour as the eggs become thicker. Once the dough becomes clumpy, begin to kneed with your hands.

  • Step 5

    Collect and incorporate the remaining flour on the outer edges. Kneed until it no longer takes to more flour. Kneed for 10 minutes or until the dough becomes smooth. Form a ball, cover with plastic wrap and leave to rest for 20 minutes.

  • Step 6

    Once rested, lightly flour a working surface and cut the dough into quarters. Working with one piece at a time, cover the other 3.

  • Step 7

    With the palm of your hand, push the dough out to a flat rectangle. Lightly dust it with flour and feed it through the widest setting on a pasta machine. Fold it in thirds and run it through the same setting again.

  • Step 8

    Continue to roll it through the progressively thinner settings until you have a thickness you’re happy with for lasagne sheets.

  • Step 9

    Lay the sheets of pasta out and cut into length of your lasagne baking dish. Place on a baking tray and dust with semolina flour. Repeat with the remaining pasta dough.

  • Step 10

    This amount of dough makes two lasagne trays so to freeze the other half not used, simply place the tray of semolina dusted sheets into a freezer and keep flat. Once frozen, place in a zip lock bag and seal tight. Place back into the freezer until needed. Make sure you remove the lasagne sheets at least 1 hour before needing. You can also use 12 sheets of store bought lasagne sheets - you will need to par-cook these first.

  • Step 11

    To make the béchamel In a small saucepan, melt the butter on a medium heat. Once melted, add the flour and toast to cook the flour off. Make sure there is no raw flour left otherwise this flavour will carry through. Slowly add the milk, whisking to incorporate. Add the salt and nutmeg once smooth and creamy.

  • Step 12

    To layer the lasagne In a large 35 x 26 cm baking dish, brush with olive oil then place a third of the pasta sheets, followed by half the meat sauce and then finally half the bechamel. Repeat, ending with a final layer of the pasta and top with a thin layer of pastata. Sprinkle with some Italian herbs and bake in a preheated oven for 1 hour.