By JustJanS on January 24, 2005
Photo by I'mPat
Photo by I'mPat
"This is pretty much how lasagna gets made in Australia, usually no cottage cheese or ricotta. I have been making it this way for over 30 years, but can't find a similar recipe on here yet. I find it easier to make the beef sauce the day before, and reheat it a little, but I like to use the cheese sauce hot and freshly made. This mix fills a tray 12x8x3 for me, and I find it easier to cut through the top layer with kitchen scissors before taking to it with a knife to cut into serving portions."
Serving Size: 1 (376 g)
Servings Per Recipe: 8
"I couldn't work out how to do the correction after I spotted a mistake. I was under the belief the nutmeg is usually in the cheese sauce. In this recipe the nutmeg rates a mention in the ingredients for the meat sauce and is never mentioned again. OOPS!"
"A very enjoyable dinner thank you Jan and with 4 serves left over for the DH on shift work in the freezer, served with a simple salad made for an easy meal. I did make some minor changes, omited onion due to allergy issues and as I am the only one who likes parmesan used tasty (cheddar) cheese) and used fresh lasagne sheets from the refrigerator section of the supermarket so only took 40 minutes to cook at 175C fan forced oven. Thank you one again Jan, made for Edition 9, - Make My Recipe."
"This is a wonderful very traditional lasagne recipe that my whole family enjoyed. The only thing I did differently was to add a tad more cheese to both the sauce and what I sprinkled over the top, only because my family are major cheese lovers. This is just perfect Jan and a recipe I will be saving as it is so good.. I will have to make more of the sauce next time and freeze it as I think it would also be a delicious bolognaise sauce. Thanks for posting it was a super yummy lasagne.. :)"
"Perfect Aussie lasagna goodness! I've been brave and tried the American lasagna versions, but this is how it should be! Beautiful sauce too, it cooked down to perfection in about 1 1/2 hours. Thanks for posting this classic recipe Jan!"
"Super tasting lasagna, was very easy to make and ever so scrummy, once again hubby loved having left overs for his lunch the next day, so thanks from all of us for another great recipe :-)"
"This is the typical Aussie lasagna flavour that I am grew up loving. It is very hard to come across a good recipe for the perfect traditional Australia lasagna but my search is finally over. Everyone I have made this dish for have loved it and even feeding 5 people it is gone in 1 day because at least one person always goes back for seconds. The recipe is so good I even use the meat sauce recipe as my spagetti bolognaise sauce. Thanks for a great recipe Jan."
"yummy lasagna, next time i'll add some more vegies so i feel less guilty eating it!!!"
"This was really tasty. My 10 yr old son who has texture issues picked out this recipe so that he could try lasagna without ricotta/cottage cheese. He ate a whole serving and said it was good but it was a little too different for him. My daughter on the other hand loved it, she had a huge helping for dinner then 2 hours later was having a second huge slice. I liked how the beef flavor came through. It wasn't heavy with tomato flavor like most lasagna recipes. We will for sure be making this again...thanks for posting it Jan."
"This was tasty, but we didn't care for it. Maybe it was the cheese sauce that we aren't used to? The meat sauce needed something. It wasn't bad but rather bland. I made it in a 9x13 pan and this worked great. If I make it again, I will use regular lasagna noodles and just boil them first."
"This was fantastic, I did it exactly the way you said and let the meat sauce simmer very slowly for a few hours, I used two cans of beef broth. This was really good and very easy, picky kid loved it too!!!!"