Go Back


Lasagne - layers of pasta sheets, Hov's Napoli sauce and béchamel .
Course dinner, lunch, Main Course
Keyword Hov's Kitchen, Hov's sauces, lasagne, napoli sauce, pasta, Pasta sauce
Prep Time 30 minutes
Cook Time 50 minutes
Servings 6 people


  • 1 tbsp olive oil
  • 500 gr minced beef or pork I use a combination of both
  • 1 zucchini diced
  • 1 red capsicum diced
  • 1 Brown onion diced
  • 4 garlic cloves minced
  • 1 cup mushrooms sliced
  • 1 Jar Hov's Napoli Sauce
  • 1 packet Lasagne sheets
  • 200 grams baby spinach
  • 2 cups shredded cheese


  • 4 cups Milk
  • 4 tbs plain flour
  • 4 tbs butter chopped
  • 1 onion Roughly chopped
  • 1 tsp Cloves
  • 2 bay leaves
  • 2 garlic cloves
  • 1/2 tsp nutmeg
  • salt and pepper


  • Heat oil in sauce pan and turn the oven on to 180C
  • Add onions, garlic and capsicum. Cook on a medium heat until softened.
  • Add the mince meat (beef or pork) and cook until the mince has browned
  • Add Hov's Napoli sauce and simmer for around 15 minutes until it has reduced .
  • Put aside and make the béchamel

Bechamel Sauce

  • Heat the milk in a small pot on medium heat, add the roughly chopped onions, garlic, cloves, bay leaves and nutmeg. Once the milk starts to scold, take it off the heat and let it rest for 20 minutes so the flavours combine.
  • Sieve the milk into a large jug and discard the solids.
  • In a medium sized pot, heat the butter
  • then add the flour and make a roux - whisk until combined
  • Add the milk whilst whisking a little bit at a time. Until the milk has all gone, and you have a nice thick béchamel sauce.
  • Add a bit of salt and pepper
  • Put the béchamel into a jug and put cling wrap over it, so it doesn't skin.


  • In a heatproof lasagne dish, put a little bit of the sauce on the bottom, then add lasagne sheets
  • Add some of the mince on top of the sheets, then some baby spinach, then a bit of the béchamel sauce, then some shredded cheese.
  • Repeat with how many layers of lasagne you want. I usually do 3 -4
  • On the top, add the rest of the béchamel sauce, then shredded cheese.
  • Cover with baking paper and then foil on top of that (Don't put the foil directly on top of the cheese as the cheese will get stuck to it)
  • Cook in the oven for 45 - 50 minutes or until the pasta is soft.
  • Take the foil and baking paper off, and then put it back in the oven for around 5 minutes or until the cheese has browned.