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Everybody loves lasagne. Make a large one for your family and freeze the rest in small portions. This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Classic Lasagne


  • 45 ml olive oil
  • 2 large onions, chopped
  • 4 garlic cloves, chopped
  • 2 carrots, grated
  • 2 celery sticks, chopped
  • 30 ml Italian parsley, chopped
  • 1 kg mince
  • 30 ml chutney
  • 2 x 410 g Rhodes Tomato & Onion Mix
  • 115 g Rhodes Tomato Paste
  • 250 ml red wine or stock
  • Lasagne pasta sheets
  • 500 ml Cheddar cheese, grated
  • Salt and freshly ground black pepper
  • White Sauce (300ml)
  • 80 g butter
  • 80 ml flour
  • 250-300 ml milk
  • 5 ml salt

Chef's hint: Lasagne freezes well. Cut any leftovers into big squares, cover with plastic wrap, write the date on a sticker and freeze for about 2 months. Substitute the Rhodes Tomato & Onion Mix with Rhodes Tomato, Basil & Origanum or Rhodes Tomato, Italian Style.


Heat the olive oil in a large saucepan and fry the onions, garlic, carrots and celery for about 5 minutes. Add the parsley and mince and fry until just cooked. Add the salt, pepper, chutney, Rhodes Tomato & Onion Mix, Rhodes Tomato Paste and red wine and simmer for 1-2 hours. Preheat the oven and grease a large oven dish.

To make the white sauce heat the butter in a medium sized saucepan and add the flour. Stir until the sauce forms a paste (roux); stir for 3 minutes or until the roux bubbles. Add the salt and some of the milk and stir until the mixture is thick and smooth. Then add the rest of the milk, bring to the boil, lower the heat and simmer until cooked.

Now spoon a layer of white sauce on the bottom and cover the sauce with a layer of pasta sheets. Spoon some of the mince sauce on top of the pasta and continue alternating the rest of the ingredients, ending with white sauce. Cover the final layer of white sauce with the grated cheese and bake for about 40 minutes or until done.