The best lasagne in the world - for two days


Freezer friendly

( 2 adults and 2 kids )

  • aubergine
  • onion
  • 1 clovegarlic
  • 300 gramscarrots*
  • 0.5 pointed cabbage
  • 75 gramsbacon slices
  • 800 gramsbeef mince
  • 2 canchopped tomatoes
  • 70 gramstomato purée
  • 500 mlmornay sauce- or bechamel
  •  wholewheat lasagne sheets
  • 50 gramsgrated cheese
  • 25 gramsbreadcrumbs
  •  olive oil
  •  salt
  •  pepper
* = Good to know - click the ingredient
= See the recipe - click the ingredient

We know this may be biting off more than we can chew, but we really think this lasagne is something special. Plenty of veg, but still super soft, delicious and creamy. Until we come up with one that's tastier, this really is the worlds best lasagne. The recipe is for two days. Enjoy!


1. Preheat the oven to 200 degrees convection. Wash the aubergine and cut into slices about half a centimeter thick. Cook them on both sides in a bit of olive oil on a pan, until light brown. Then they'll be nice and soft when they go in the lasagne. Put them aside for now.

2. Finely chop onion and garlic. Peel and grate the carrots on the rough side of a grater and finely chop the cabbage. Cut the bacon into smaller pieces and cook in a dry deep pan or pot. Remember to wash your hands and utensils. Add onion and garlic and cook for another few minutes.

3. Add the meat and cook until nicely seared on all sides. Add the carrot and cabbage and cook until it's cooked down a bit. Add chopped tomatoes and tomato purée and let simmer for 10-15 minutes. Add salt and pepper to taste.

4. Spread meat, aubergines and mornay sauce in at least three layers with lasagne sheets in between. Start and finish with a layer of sauce. Sprinkle grated cheese and breadcrumbs on top. Bake for approx. 30 minutes, or until golden on top.

5. Enjoy!


This recipe is designed for two days. On day two you can serve the leftovers with snack veggies and garlic bread. If the kids bring packed lunches to school or daycare, remember to set aside a small piece.

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