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Meat Lasagna

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Meat Lasagna


Preparation Time: 25MIN
Cooking Time: 30 MIN
Serves 4-6


1 x 200 g packet riffled lasagna sheets (we used 14 sheets for our dish)
1 onion, chopped
2 T (30 ml) oil
500 g lean beef mince
2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
1 t (5 ml) Ina Paarman's Beef Stock Powder
½ cup (125 ml) cream (fat reduced is fine)
2 T (30 ml) water
3 large ripe tomatoes, peeled and thinly sliced
Ina Paarman's Green Onion Seasoning
1½ t (7,5 ml) sugar
1 x 400 g Ina Paarman's Creamy Cheese Pasta Sauce
½ cup (125 ml) fresh milk
1 x 250 g smooth cottage cheese
1 egg
½ cup (125 ml) grated pecorino or parmesan cheese
1 T (15 ml) olive oil or melted butter
½ cup (125 ml) soft white breadcrumbs


Soak the lasagna sheets for 10-15 minutes in hot tap water. This dramatically improves the tenderness of the pasta and reduces the baking time of the lasagna to only 35 minutes. Spread sheets out on a clean dishcloth.

Brown the onion in the oil. Add the mince and stir-fry with a fork, pressing down to break any big lumps. Add Garlic Pepper seasoning and Stock Powder. Add cream and water. Simmer slowly for 10 minutes.


Slice the tomatoes and season with Green Onion seasoning and sugar. Pour the cheese pasta sauce into a medium bowl. Pour the milk into the empty pasta jar and shake well to get every bit out. Pour into the bowl, add cottage cheese and egg and mix to thin the sauce down. Using a 30 cm x 24 cm ovenproof dish, spread ¼ of the cheese sauce mixture into the dish. Layer with a 1/3 of the pasta sheets, then a 1/3 of the mince mixture, one sliced tomato and another ¼ of the cheese sauce. Repeat layering twice more and end with a layer of cheese sauce mixture.


Mix the grated cheese, olive oil or melted butter and fresh breadcrumbs and sprinkle over the top. Bake for 35 minutes until nicely browned. Serve with a well-dressed Italian salad with Ina Paarman's Classic Balsamic Vinaigrette Dressing or Caesar Salad Dressing and country style bread.