prep time20 minutes
cook time50 minutes
serves4 pax


250gSan Remo Instant Lasagna
Parmesan cheese (to sprinkle on top before baking)

For meat sauce

2 tbspOlive oil
1Onion, finely chopped
1Carrot, finely chopped
1 cloveGarlic, crushed
500 gChicken, minced
5 tbspTomato paste
800 gCanned tomatoes
2 cupsChicken stock
Salt and pepper to taste
Pinch of nutmeg

For cheese sauce

2 tbspButter
2 tbspPlain flour
2 cupsMilk
Salt and pepper to taste
125gMozzarella or cheddar cheese


  1. Preheat oven to 180ºC.
  2. To make the meat sauce, heat oil in a saucepan. Add onion, carrot and garlic, cook until soft. Add minced chicken, cook until brown.
  3. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and simmer gently for 20 minutes, stirring occasionally.
  4. To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over gentle heat.
  5. Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth.
  6. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.
  7. To assemble the lasagna, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers).
  8. Sprinkle with grated parmesan cheese and bake for 35-40 minutes or until cooked through.
  9. Allow lasagna to stand for 5 – 10 minutes before serving.