Beef + Kumara Lasagne

Mince Filling

1 kg good beef mince

1 onion, peeled & diced

6 garlic cloves, finely chopped

1 c water

2 tsp dried oregano

1 tsp fennel seed

pinch chilli flakes

1 small tin chopped tomato

salt and pepper

White Sauce

80 g butter

90 g flour

1 litre milk

1 bay leaf

1 c mozzarella cheese, grated

¼ c parmesan, grated

salt and white pepper to season


1 packet fresh lasagne sheets

5 large Kumara (1.2kg), peeled & thinly sliced

1 c mozzarella, grated

fresh parsley, chopped


Mince Filling: Place the beef mince, onions, garlic and water into a shallow saucepan over medium heat, and cook stirring to break down any lumps. Increase the temperature and cook rapidly until the mince is frying. Add the oregano, fennel seeds, chilli flakes and tomato. Cook until the mixture has reached a thick consistency. Remove from the heat, season to taste and let the mixture cool.

White Sauce: Melt the butter in a saucepan over a low heat, add the flour and cook for 5 mins stirring well to make a roux. Take off the heat and put aside. Add the milk and bay leaf to a saucepan, and bring to the boil. Remove the bay-leaf, and whisk the hot milk into the cooled flour and butter roux. Place the saucepan back on the heat and bring to the boil, stirring till thickened. Mix in the grated mozzarella and parmesan, remove from the heat when melted. Season with salt and pepper and allow to cool.

To Assemble: Grease a large baking dish with butter. Place a single layer of fresh lasagne sheets over the bottom of the baking dish. Spread over a layer of the mince filling, followed by a layer of white sauce, and finally the kumara slices. Repeat the layers until you reach the top of the baking dish. Finish with lasagne sheets and a layer of white sauce. Sprinkle the mozzarella over the top, and bake in the oven at 160°C for approx. one hour.

Allow to cool slightly, then serve sprinkled with parsley and a green salad.

Serves 6 – 8


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