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Classic Lasagna | Fun Appetit

Learn how to make this ultimate comfort food, mess-free using Fun® aluminum containers.


  • 250g lasagna sheets
  • 50g softened butter
  • 150g grated parmesan
  • Salt and freshly milled pepper
  • 10 basil leaves

For the bolognaise sauce:

  • 1 chopped onion
  • 3 cloves garlic, crushed
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 40 parsley leaves, chopped
  • 60ml olive oil
  • 1 tbsp herbes de provence
  • 250ml veal stock
  • 1 small carton tomato concentrate
  • 1kg tin of crushed tomatoes
  • 300g veal minced meat

For the bechamel sauce:

  • 125g softened butter
  • 125g flour
  • 1 litre hot milk


Pour hot water half- way up the sides of a dripping pan, or a tray with high sides. Place the lasagna sheets in this tray in order to pre-cook them.

Stir together olive oil, chopped onions, celery and carrot in a large frying pan. Cook for 5 minutes until the vegetables begin to colour. Add in the minced meat, herbs and crushed garlic, stirring well. Continue cooking and stirring for another 5 minutes, pouring in some of the 250ml of stock to keep from drying. Add the crushed tomatoes and tomato concentrate. Season with salt and freshly milled pepper. Leave to cook for a further 30 minutes, stirring frequently. Put to one side.

For the béchamel sauce (to be prepared whilst the bolognaise cooks):

Melt the better in a large saucepan, then tip in the flour all at once. Mix well using a wooden spoon. Cook it through and add the milk little by little whilst stirring continuously. Season with salt and freshly milled pepper. Keep to one side.

In the bottom of a buttered gratin dish, spread out a layer of pre-cooked lasagna sheets, then a layer of the bolognaise sauce. Sprinkle over a mixture of Emmental and mozzarella. Follow with a layer of béchamel sauce, and another sprinkle of cheese, before repeating the process until you reach the top of the dish. Finish with a layer of béchamel and a final sprinkle of cheese.

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