Lasagne - try with oregano, rosemary and black pepper essential oil

Recipe for LASAGNE


This Recipe can be halved.


2 sprigs of fresh rosemary and / oregano
100 g smoked streaky bacon
olive oil
1 kg quality minced beef
1 kg quality minced pork
4 carrots
2 onions
4 sticks of celery
2 heaped tablespoons tomato purée
4 x 400 g tins of plum tomatoes
350 g dried lasagne sheets


150 g mature Cheddar cheese
2 medium leeks
2 fresh bay leaves
4 tablespoons plain flour
1 litre semi-skimmed milk
1 whole nutmeg , for grating


  1. Strip and finely chop the rosemary leaves and finely chop the bacon.
  2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
  3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
  4. Grate the Cheddar, then tip into a bowl.
  5. Trim and halve the carrots, dice into small pieces or add to a processor to reduce the size .
  6. Same process for the onions next.
  7. Put into the pan with the mince and add the celery.
  8. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
  9. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon.
  10. Stir well and reduce the heat to low.
  11. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.


  1. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves.
  2. Stir well and season with a tiny pinch of sea salt and black pepper.
  3. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
  4. Add the flour and stir well to coat, then gradually add the milk, stirring continuously.
  5. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
  6. Add half the grated cheese and finely grate over half the nutmeg and mix well.
  7. Season to taste.
  8. Preheat the oven to 190ºC/375ºF/gas 5.


  1. Spoon a quarter of the meat into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
  2. Spoon over a quarter of the white sauce, then place over some lasagne sheets, making sure they completely cover the sauce in one layer.
  3. Repeat this 3 times, finishing with a layer of white sauce.
  4. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
  5. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving.
  6. SERVE with a fresh green salad.



  1. If you do not have any Rosemary or Oregano in your garden or pantry, then have some dōTERRA essential oils in your kitchen.
  2. Replace the herbs with one drop of Rosemary, Oregano and Black Pepper for fullsome flavour.


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