Beef Lasagna



  1. Heat butter and olive oil in a large skillet.
  2. Add the vegetables and cook over medium heat for 10 minutes or until vegetables are tender.
  3.  Add beef and simmer, stirring frequently to break up the lumps. Add red wine, tomatoes and tomato paste. Season with oregano and allow to simmer for 30 minutes. Add stock.
  4. Add parsley then season with salt and pepper. Set aside.


  1.   Melt butter in a medium saucepan. Add flour and cook stirring for 1 to 2 minutes. Add milk gradually, whisking vigorously after each addition. Bring to a boil and cook stirring until smooth.
  2.   Add nutmeg. Season with salt and pepper to taste. Remove from heat.


  1. Preheat oven to 350°F.
  2.  Spread 1/3 of Bolognese over the bottom of the baking dish. Spread about 3/4 cup of white sauce on top of Bolognese, followed by 4 sheets of lasagne. Repeat 2 times then cover top layer with remaining white sauce. Sprinkle parmesan and quickmelt on top.
  3.   Bake for 40 to 45 minutes or until pasta feels tender when pierced with a knife. Allow to stand 10 minutes before serving.

Makes 10 servings. 

*Beef stock: make by dissolving beef cubes or by boiling beef bones