How to Make the Ultimate Lasagna

Shereen Mitwalli Author pic



International Presenter,
Motivational Speaker,
Life and Communication Coach.

How to Make the Ultimate Lasagna

Ok…so if you’ve been following me for a little while you would know that I really have only ONE ☝️ signature dish and that’s my famous lasagna. I’ve been making it for over a decade now and perfecting it each year so I take my lasagna game very seriously. This is my 2.0 version!

Prep Time

1hour 30 minutes

Cook Time

30 minutes


1 Tray


Bolognese Sauce
    • 500grams minced meat or meat substitute
    • 1 large onions
    • 4 cloves of garlic
    • Olive oil
    • Salt & Pepper to taste
    • 5 Mushrooms
    • 2 carrots
    • Large bunch of fresh basil
    • chili flakes
    • 3 cans organic chopped tomatoes
    • 2 Tbsp of Tomato paste
    • Cherry tomatoes to garnish
    • 500ml of hot water.
    • 1 pack precooked lasagna sheets (500g)
    • 1 Tsp of dried Basil, Oregano & Garlic powder
Béchamel Sauce
    • 250 grams of soft Butter
    • 1.5 cups of Flour
    • 1L Milk
    • 1 chicken stock powder
    • 500ml of hot water
    • Additional Fresh basil Cherry tomatoes to garnish


      • Chop the onions along with the cloves of garlic, crush the garlic before chopping them as it releases more flavor. Put them in a pan to sauté until golden brown.
      • Add the minced meat to the onion and garlic along with some salt and pepper.
      • Grate 5 mushrooms and 2 carrots, so they melt in the sauce.
      • Leave the meat to cook for 10 minutes until it’s brown then add your grated vegetables. Cook until the vegetable softens.
      • Add the can chopped tomatoes to the meat & 1 cup of hot water. Add 1 teaspoon of dried basil, dried oregano and garlic powder.
      • Add the fresh Basil to the mix, tear it and don't cut it with a knife to maximize flavor.
      • Add 2 Tablespoons of Tomato paste and 1 cup of hot water to the sauce.
      • Leave the sauce aside to simmer for 30-60 minutes. Taste and add salt or pepper if needed.
  • Béchamel Sauce
      • Melt 250 grams of soft butter.
      • Once the butter has melted, add 1.5 cups of flour.
      • Add 1 litre of Milk gradually and keep whisking it until it thickens.
      • Add 500ml of hot water along with 1 cube of chicken stock.
      • Keep whisking and don’t walk away until it thickens.
  • All ingredients are ready, now start assembling
      • Taste everything again, add any spices and water to Bolognese sauce if required.
      • Use a hand mixer for a few seconds on the Bolognese sauce for a creamier mix.
      • Start with a layer of the Bolognese sauce then the lasagna sheets, add a thin layer of Bechamel and fresh Basil on top.
      • Repeat one more time. Then add another layer of lasagna sheets and a generous amount of the bechamel sauce on top.
      • Smoothen the surface to seal the Bechamel layer, so the red sauce doesn’t leak to the top.
      • Add cherry tomatoes to garnish. 6-8 depending on how many slices you want to achieve.
      • Leave it to set for 10-15 minutes before putting it into the oven for 25 minutes at 180C till the top is slightly golden brown.
Shereen talks youtube page banner

Shereen talks

Shereen MItwalli Mentoring


Leave a Reply

Your email address will not be published. Required fields are marked *

Get Free Weekly Tips to Be The Best Communicator You Can Be

Follow me on

Shereen Mitwalli Website Logo footer