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Beef Lagsana

Everybody loves a good lasagne, but the Bolognese ragu often takes a few hours to cook and simmer. But now, we have a quick and still delicious recipe that is packed with fresh flavours!

See how it's done

Beef Lagsana


□  2 tbsp of vegetable oil
□  1 cloves of garlic, diced
□  1 head of onions, chopped
□  1 carrot, peeled and chopped
□  1 celery stalk, chopped
□  500 gr of minced beef
□  A pinch of salt
□  A pinch of oregano
□  A pinch of black pepper
□  100 ml of red wine
□  1 jar of Curtice Brothers Organic Ketchup
□  1 can of whole tomatoes
□  2 tsp of honey
□  2 bay leaves
□  Lasagna sheets (about 10)
□  50 gr of parmesan cheese, grated
□  50 gr of mozzarella


1. Preheat oven to 180 degrees
2. In a large soup pot, add oil and start by frying the onions and garlic for a minute
3. Add in celery and carrots, stir and cook for 3 minutes
4. Add in minced beef
5. Season with salt, black pepper and oregano
6. Cook until brown for about 10 minutes
7. Add in red wine and lower heat
8. Let it simmer for 5 minutes and add in the ketchup. Continue to stir for 2 minutes
9. Add in the canned tomatoes, honey and bay leaves
10. Let it simmer gently for about 15 minutes
11. Assemble the lasagna, first with the sheets, then with the sauce, and top with mozzarella cheese
12. Baked for 40 minutes

Get your sauces here

Organic Ketchup Lover [6 Jars]
Organic Ketchup Lover [6 Jars]
Organic Ketchup Lover [6 Jars]
Organic Ketchup Lover [6 Jars]
Organic Ketchup Lover [6 Jars]