This is a simple, reliable and tasty recipe, that won’t take long to prepare.


I was recently given a pasta machine and ravioli  attachment. I have been waiting all week eagerly to play with it. Tonight we rolled out pasta sheets and made a simple lasagna. (I have just tubbed it up and put it in the fridge – otherwise I am not going to stop picking at it!)

Dylan and Pasta Machine

Because we used fresh pasta, we cooked each sheet for 30 seconds before putting everything together. I was surprised how much nicer it was to use fresh pasta – the texture and taste was much nicer!



  • 140g/5oz plain flour (or preferably Italian ’00’ flour)
  • 2 medium eggs: 1 whole and 1 yolk


  • Olive oil, for frying
  • 200 g minced pork
  • 200 g minced beef
  • 1 onion, diced
  • 2-3 cloves of garlic, finely chopped
  • 500 g of tomato passata (or tinned chopped tomatoes of you don’t have any)
  • ~ 100 g of roast peppers, diced
  • 1-2 tsp. of mixed herbs
  • 1-2 tsp. of dried oregano
  • 1 stock cube
  • pepper
  • salt, if need

Bechamel Sauce

  • 15 g of butter (1 tbsp.)
  • ~350 ml of milk
  • 1 bay leaf
  • salt pepper
  • 1-2 tsp. of grated/powdered parmesan cheese
  • grated cheese – e.g. mozzarella, mild cheddar or a combination, to top the lasagna


  1. If you are using fresh pasta, roll it out and then blanch each sheet for 30 seconds in boiling water – and then transfer to cold water.
  2. Next, heat a little olive oil in a a sauce pan and fry the meats until they start to brown.
  3. Add the finely chopped onion and the garlic – and fry until the garlic turns translucent.
  4. Finally, add the rest of the ingredients – taste and season then leave to gently simmer while you prep the bechamel sauce.
  5. (Turn on the oven, to 220C/450F/gas mark 8, and allow to preheat while you prep the sauce and layer the lasagna.)
  6. Melt the butter in a non stick pan and when it has melted stir in the flour.
  7. Add the bay leaf and about half the milk, constantly stirring; as it thickens keep adding the milk until you have the right consistency – about the same as a slightly thick custard.
  8. Finally, add some of the meat mixture in the bottom of a oven dish layer with pasta and repeat 3 or 4 times.
  9. Over the final layer of pasta, spoon over the bechamel sauce and then top with grated cheese (I used 1/2 emmental &  1/2 mozzarella).