For tomato meat sauce:

  • beef mince: 2cup
  • Tomato puree: 2 cup(4 tomato blended until smooth)
  • Chopped onions: 2tbsp
  • Garlic: 2tbsp (finely chopped)
  • black pepper: 1tsp
  • Italian seasoning/oregano : 1tbsp
  • tomato sauce: 1/4cup
  • salt to taste
  • Olive oil: 2tbsp
  • Parsley: ½ cup (finely chopped)
  • Celery: ½ cup (finely chopped)

For bechamel sauce:

  • butter: 3tbsp
  • Whole Milk: 5cup
  • Flour: 3tbsp
  • Grated cheddar cheese: 1/4cup
  • Black pepper powder: 1 tsp

For lasagna sheet/pasta:

  • Flour: 1&1/2cup
  • Powder milk:1/2 cup
  • Egg: 1
  • Salt: 1/2tsp
  • Melted butter: 2tbsp
  • Water :1 ½ cup or as needed to make thin batter


  • Grated Mozzarella cheese: 1cup


Preparing meat sauce:

Heat oil in a pan; add onions, garlic and beef mince and fry for 10 min or until all water dried up.
Now Add tomato puree, tomato sauce, celery, parsley, Italian seasoning and black pepper and stir well. Add 1cup water and let it boil and then cover and cook on low flame for 30 minutes. Then Turn off the heat and set aside.

Preparing bechamel sauce:

In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Now add milk and stir constantly .when it starts to thicken adds cheese. Stir well and turn off the heat. This sauce will be thickening like custard.


Preparing lasagna sheets/pasta:


In a bowl, add egg, flour, salt, butter and water to make thin batter.
Heat a small non-stick pan. Add butter to coat. Pour 3tbsp of batter into the center of the pan and swirl to spread evenly (like patishapta pitha). Cook for 30 seconds and flip. Cook for another 10 seconds.
Cut the thin sheet into rectangle shapes (8inch long and 3inch wide) like picture.



Take a 9×13 inch baking dish.
Spread some butter into the dish. Then add a bit of meat sauce (to prevent your lasagna from sticking to the dish), followed by some lasagna sheets. Spread with one third of the meat sauce and now pour some bechamel sauce, followed by some cheese.
Again add a layer of lasagna sheets, again the meat sauce and spread bechamel sauce. You can add a third layer if your dish is deep enough.
Now you can spread some mozzarella cheese. Cover the dish with aluminum foil. Bake in a preheated 350 degree F (175 degrees C) oven for 45 minutes. Let stand 1 hour or until cool completely before slicing.



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