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Lasagne - NAFDA Foodservice


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Bega Dairymont Lasagne
Serves: 4
Prep time: 25 minutes
Cook time: 1 hour, 30 minutes


  • 1 Tbsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 tsp thyme, roughly chopped
  • 600gm mix of pork, beef or veal mince
  • 2 Tbsp tomato paste
  • 125ml (½ cup) dry white wine
  • 700gm tomato passata
  • Salt & pepper to taste
  • 2 cups thickened cream
  • 1 cup Dairymont Shredded Tasty Cheddar
  • 1 cup Dairymont Shredded Mozzarella
  • ½ cup Dairymont Shredded Parmesan
  • 250gm instant lasagna sheets


  1. Heat oil in a large, heavy-based saucepan over medium heat. Add onions with a pinch of salt and cook for 10-12 mins until soft. Add 1 teaspoon of chopped thyme and mincemeat and cook for 8-10 mins until all the moisture has evaporated and meat has browned slightly.
  2. Break up any large clusters of meat with a wooden spoon and stir through tomato paste.
  3. Cook for 2-3 minutes until beginning to darken in colour then add the wine and cook for 1 minute before stirring through the passata. Bring to a simmer, reduce heat to low, cover with a lid and cook for 12-15 minutes until the sauce has thickened and reduced by one-third. Adjust seasoning with salt and pepper, remove from heat and set aside.
  4. In a large bowl mix together cream with ¾ cup of Dairymont Shredded Tasty Cheddar, ¾ cup Dairymont Shredded Mozzarella and ¼ cup Dairymont Shredded Parmesan.
  5. Preheat oven to 180C.
  6. Lightly grease a 25cm square baking dish. Spoon in ¼ cup of cooked mince, enough to cover the base of the pan in one thin layer then cover with lasagna sheets. Trim sheets to fit the edges if required.
  7. Spoon over one-quarter of the cream and cheese mix to cover the sheets then spoon over another ¼ cup of mince. Repeat these layers twice and cover the final layer of pasta.
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