Curly Lasagne

Prep time 20 minutes
Cook time 2 hours + 45 minutes
Servings 2


2 packets curly lasagne sheets

2 brown onions, finely diced

2 garlic cloves, chopped

2 carrots, finely diced

2 celery sticks, finely diced

4 x 410g cans of Admona crushed tomatoes

4 bay leaves

1 sprig rosemary, finely chopped

¼ bunch sage, finely chopped

150g chicken mince

150g veal mince

150g pork mince

½ cup white wine

3 tbsp extra virgin olive oil

1 tbsp brown sugar

2 tbsp Lighthouse Biscuit, Pastry & Cake Plain Flour

2 tbsp butter

2 cups full cream milk

Nutmeg, grated

Salt and pepper

250g mozzarella, grated

150g parmigiano reggiano, grated

Curly Lasagne


To make the sauce, heat oil in a large pot. Add the onions, garlic, celery and carrots and cook off for a few minutes to gain a little colour, on a medium–high heat. Add the bay leaves, rosemary and sage and continue to cook off.  Once the mixture has gained a light golden colour, add the minces and brown off.

Once browned, deglaze the pan with the white wine. Add the tomatoes and begin to cook off on a low–medium heat. Season with salt, pepper and sugar and let it bubble away for around 1½ - 2 hours.

In the meantime, to make the béchamel sauce heat a small pan and add the butter and flour. Continuously whisk until the flour until it has bubbled and cooked out, then slowly add the milk whilst whisking. Add the nutmeg and continue to whisk until the mixture has thickened

To assemble: place a layer of sauce on the bottom of the tray. Then layer the pasta sheets to cover the whole tray.  Add more sauce, then a good drizzle of béchamel, and the grated cheeses. Repeat until the tray is full.

Cover with foil and place in a pre-heated oven of 200°C for 45 minutes, or until pasta has cooked.

Serve immediately.