Lasagne BABY !!!

This lasagne is the favourite of my eldest children, if I ask them what can I cook for them they’ll ALWAYS ask for my lasagne!

Perfectly cheesy with generous amounts of meat vs béchamel sauce – you can’t beat it!

Personally I don’t believe there’s a better lasagne to my lasagne hehehehe but we all think that i’m sure 😉


Meat sauce ingredients

1kg Beef mince
1 Jar Passata (Italian cooking sauce) – plain with no additions inside
Half the jar from passata bottle of water
1 Can chopped tomatoes
2 Medium brown onions, finely chopped
3 Cloves garlic, minced
1 1/2 tsp ground nutmeg
Salt and pepper to taste
Olive oil for frying

Cheese sauce ingredients

60g Butter
2/3 Cup plain flour
Approximately 1.5 Litres of milk
1 Cup parmesan cheese


2 Cups mixed pizza or pasta bake cheese
1 Packet fresh lasagne sheets or make your own 🙂

Make the meat sauce

Preheat oven to 180-200C and have a large lasagne dish ready

Gently fry the onions and garlic until softened then add the minced meat, nutmeg, salt and pepper and cook breaking up beef lumps until all has changed colour. Add passata and diced tomatoes and the water, almost completely cover and cook on a heavy simmer, stirring regularly to prevent sticking until cooked and sauce has thickened.

Meanwhile the béchamel

Melt the butter in a saucepan and add the flour, whisk until mixed and the flour has cooked for a few minutes. Whisk in the milk and cook whisking regularly to prevent burning and lumps until thickened. Whisk in the parmesan cheese and keep mixing until thoroughly melted and blended.


Take pasta sheets from packaging, wrap in gladwrap and microwave for 30 seconds to help them separate. They tend to stick together and tear otherwise!

Layer half of the mince sauce in the bottom of your dish, put a layer of lasagne sheets, cutting some of them to ensure the layer is completely covered.

On top of the sheets spread half of the béchamel, then add another lasagne sheet layer.

Repeat with the mince sauce and finish with a layer of béchamel. Sprinkle your cheese on top generously and bake until golden.

Let the lasagne rest for 10 minutes before serving so that the pasta can firm up a little bit then enjoy ❤


Rainbow Fettuccini With Creamy Garlic Chicken, Roasted Pumpkin, Mushroom & Spinach

You NEED to make this recipe, it’s a definite family pleaser and full of flavour. I love bright rainbow pasta also because it makes the little ones excited to eat it *little do they know the pasta has hidden veggies inside* but that’s a mum’s secret 😉

This recipe is from a lady named Rana on a Facebook food group I belong to. I hope that you enjoy it!


Rana’s recipe details are as follows:

Add diced pumpkin to baking tray along with 4 Cloves garlic, salt, cracked black pepper and veg oil, mix and bake on high 220 degrees till golden.

Remove pumpkin once cooked, leave roasted garlic in tray along with oils, mash garlic, and add in diced chicken tenderloins, sliced basil leaves, cracked black pepper, chicken salt, add in sliced mushrooms, baby spinich leaves.

Once cooked add in, 600ml lite cream, 300 ml milk, leave to simmer adding in cornflour paste to thicken, add in cooked pasta and diced pumpkin and simmer a little longer. leave covered for 20 mins for pasta to soak in sauce and enjoy!

Pumpkin, lamb, feta and spinach pasta bake

We love this recipe so much and have it on a regular basis. I hope that you’ll love it too !!

Once again I make NO apology for my poor photography. There’s not enough time in the day to set the scene for pretty food photos lol



  • 1 Large brown onion, finely chopped
  • 2 cloves garlic – crushed or finely chopped
  • 500 g lamb mince
  • 1 Tbls ground cumin *generous tbs*
  • 1 x 400g can diced tomatoes
  • 150 g baby spinach leaves
  • 250 g pasta shape of choice
  • 700 g butternut pumpkin, peeled and chopped into 2cm pieces
  • 150 g feta, crumbled
  • 1/4 cup grated parmesan
  • 3 Tbls pine nuts
  • 1 Tbls ground paprika


Preheat your oven to 180C

Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute.

Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and paprika then cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.

Place the spinach in a colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan. 

Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.

Transfer the mixture to a large greased baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden.

For a different flavour, swap the ground cumin, feta and fresh mint leaves for dried oregano, fresh ricotta and fresh basil leaves.

Lasagne style macaroni bake

My kids love love love lasagne but my youngest has troubles eating it so I make my lasagne with macaroni now! It still basically tastes the same, you still get the cheesy bechamèl and you still have your rich minced mixture. But it’s easy for toddlers to eat. I hope you enjoy

PS: I never claimed to be a good photographer 😉


First make the meat sauce.
Fry 2 large very finely cut onions with 3-4 cloves garlic until softened
Add 1kg beef mince and cook while breaking up the lumps until no longer pink
Add salt and pepper to taste, 1 good heaving teaspoon of nutmeg, 1 can diced tomatoes (then fill can with water and add that too) plus 2 fresh tomatoes grated, 2 teaspoons of chicken stock powder and a small tin tomato paste. Let cook until almost thickened then it’s time to start the pasta
I use macaroni for this because it’s easier for little ones to pick it up. Boil 500g macaroni until almost fully cooked then tip into colander and return to the pasta pot
Meanwhile as the pasta is cooking make the bechamèl, melt 50g butter into a medium pot, then add about 3 tablespoons of plain flour and stir until starts to change color, whisk in about 1 litre of milk. More if you like it very saucy.
Cook the bechamel until nearly ready then add a handful of cheddar cheese, whisk until melted and sauce is gooey. Mix it through the macaroni.
Layer half of the beef in your lasagne pan, then half of the cheese/macaroni mixture, then the rest of the beef on top of that and finally the macaroni mix again. Top with grated cheese and bake at 200C or 180C for a fan oven until melted and golden if you like it like that.

Enjoy !