Ingredients (for 8 servings):

  • 16 pasta sheets for Lasagna
  • ragout sauce for 8 servings (made from 500 gram of beef mince)
  • 1liter milk
  • 3 packets mozzarella cheese (250 gram each)
  • 7 tablespoons of butter
  • 5 tablespoons flour
  • 5 tablespoons olive oil


Grate the mozzarella cheese, and then start with making the béchamel sauce: Melt the butter in a nonstick pan and stir in the flour. Be careful to avoid lumps. Now stir in the milk slowly by slowly, add salt according to taste. Keep on stirring until the milk is boiling. Add one third of the grated cheese and let it melt. Switch off the fire.

Now it is time to cook the pasta sheets according to the instructions of the package. Make sure they don’t stick together after you have drained the water by spreading them out individually on a clean surface. Coat the bottom and the sides of your baking dish with olive oil. Please avoid aluminum dishes as this metal might react with the olive oil. Best is Pyrex, ceramic or stainless steel.

Finally layer your lasagna. Start with pasta sheets which you sprinkle with mozzarella. Then use about one third of your ragout sauce, sprinkle with mozzarella and top with one third of the béchamel sauce. Continue layering and finish with the béchamel sauce. Make sure you have enough béchamel sauce left to cover your lasagna lavishly with cream. Use your last mozzarella on top of the béchamel sauce and bake your lasagna in the oven at around 200 degrees Celsius for 20 – 30 minutes. The lasagna should be covered with a beautiful golden crust. Let it cool down for around 10 minutes before serving.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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