A yummy Lasagne recipe plus a white sauce recipe just for you!


Olive oil
1 onion, chopped
1 garlic clove, chopped
3 large carrots, diced
400g ostrich mince
1 ½ teaspoon salt
1 ½ teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary spice
1 teaspoon dried herb/oregano spice
1 tin tomato and onion mix
6 Cooked/oven ready lasagne sheets

White sauce:
Half a cup – 3/4 cup milk
2 tablespoons flour
1 large tablespoon butter
A pinch of salt
Some pepperFeta cheese (1 round)


Heat some olive oil in a pan. Add chopped onions and garlic and fry for 2 minutes. Add the chopped carrots and the mince. Spice with the salt, pepper, rosemary and oregano spice and also add the Worcestershire and Balsamic sauces. Let the ingredients cook on medium heat for about 15 minutes. Add the tomato and onion mix, stir, and simmer for about 20 minutes. Meanwhile, make the white sauce.

 How to make the white sauce/Béchamel sauce:

Take a small pot and put it on the stove on high heat. Melt the butter in the pot. When the butter starts to melt, add the flour and stir well.
Stir all the flour into the butter. Then add the milk and stir constantly. Turn the heat to medium and add some more milk when the mixture starts to boil. Remember to keep stirring to prevent the mixture from burning.
Carry on like this until the mixture is not too runny and not too thick. Turn off the heat and add feta, salt and pepper to the mixture. Mix and leave to cool. The sauce will become thicker while it cools down.

Take a medium, square lasagne dish. Add half of the meat mixture to the dish. Place 3 lasagne sheets on top of the mixture, next to each other as to cover the mince mixture. Add another layer of mince. Then add the last 3 lasagne sheets on top of that layer as described earlier. Then pour the feta-white sauce over the last sheet layer.

Bake in a preheated oven (180 degrees Celsius) for about 30 minutes.

Enjoy with a glass of red wine!