400g beef mince
3 bell peppers roasted, skins and seeds removed and chopped
2 tsps dry oregano
Himalayan salt to taste
a little cracked black pepper
1 tin/box crushed tomato
1 tbl fresh chopped garlic
1 finely chopped onion
olive oil
1 tbl healthy vegetable stock powder
2 tbl fresh chopped parsley
60 ml red wine vinegar
a little sweetener


1 cup finely grated pecorino/kefalotyri cheese for sprinkling in between the layers
½ cup finely grated kefalotyri cheese to sprinkle on top of the bechamel


100g full fat cream cheese
2 large eggs
200g finely grated mozzarella cheese
50g Kerrygold Dubliner mature cheese/kefalotyri finely grated
½ tsp garlic powder


250 ml fresh cream
125g cream cheese
1 tsp nutmeg
2 egg yolks


Prepare the meat sauce first. Sauté the onions and garlic for a few minutes on a low heat. Turn the heat up to medium and add the mince. Break the mince up with a spoon and once it has changed colour, mash the mince with a masher to get it fine. Excepting for the peppers, red wine vinegar and tomatoes, add the rest of the ingredients. Mix well and sauté for five minutes. Add the peppers, red wine vinegar and tomatoes. Cook for 20 minutes on a low to medium heat.

For the lasagna sheets. Heat the cream cheese in a covered glass bowl in the microwave until slightly softened. Add the eggs and beat with an electric beater until well mixed. Add the rest of the ingredients beat again until well combined. Empty the mixture onto a good quality silicone mat on a baking tray. Spread the mixture evenly with with a spatula straightening the edges. Bake for 15 minutes on 180° C. Remove from the oven and allow to cool completely. Use a pizza cutter to cut the sheet into smaller lasagna sheets according to the size of the dish you’re going to use. For the bechamel, pour the cream into a small saucepan. Add the cream cheese in pieces. Heat up on a low to medium heat and when the cream cheese starts to soften, whisk the sauce until smooth. Add the nutmeg and whisk well. Remove from the hot plate. Leave to cool slightly and whisk in the egg yolks.

Assemble the lasagna by greasing an oblong ovenproof dish. Cover the bottom of the dish with lasagna sheets. Spread a layer of meat sauce over the sheets. Not too thick. Sprinkle with a little cheese. Place a layer of lasagna sheets on top. Spread some more meat sauce over the sheets then some cheese. Finish with a layer of lasagna sheets. Pour the bechamel sauce evenly over the top and sprinkle with kefalotyri and bake on 190° for 30 minutes or until the top is golden brown.


You can use any hard cheese in place of the Kerrygold e.g. pecorino

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