In this version, we use MATR Mince for the lasagna filling. We combine it with vegetables such as carrots, celery, onion and tomato. MATR brings a naturally deep umami flavour and a texture that complements the rest of the filling.
About MATR Mince
MATR Mince is made from organic ingredients that develop their characteristic flavour and texture through fermentation.
MATR distributes easily throughout the tomato sauce while still holding its structure during both simmering and baking. This creates a rich sauce that works perfectly between the layers of pasta. That makes MATR a natural fit for this classic lasagna recipe.
How to make lasagna with MATR
Start with the vegetables and tomato sauce:
- Preheat the oven to 170°C.
- Cut the carrots, celery and onions into small, even dice. Finely chop the garlic, but keep it aside for later.
- Cover the bottom of a large saucepan with a little olive oil and heat over medium heat. Add the carrots, celery and onions, then season well with salt and freshly ground black pepper.
- Sauté the vegetables for around 5–10 minutes, until they begin to soften. Add the garlic and continue cooking for another 5 minutes, stirring occasionally.
- Add the tomato. Add the bay leaves and passata to the pan. Rinse the container with a little water and pour that into the sauce as well, so you get everything out.
- Reduce the heat slightly and let the tomato sauce simmer for around 30-45 minutes. The vegetables should be completely tender and the sauce should have had time to come together.
Cook the MATR Mince:
- Place the MATR Mince in a bowl and toss it with a little olive oil, salt and freshly ground black pepper.
- Spread the MATR out on a baking tray lined with baking paper and bake for 15 minutes. Turn or stir it halfway through so it cooks evenly.
- Once the tomato sauce is ready, stir in the baked MATR Mince. Remove the sauce from the heat while you prepare the béchamel.
Make the béchamel:
- Melt the butter in a small saucepan over medium-low heat.
- Stir the flour into the melted butter and let the mixture cook until it takes on a little colour and develops a light, nutty aroma.
- Add the milk gradually while stirring. Continue until the sauce is smooth and creamy. Bring it gently to the boil, then season with salt and pepper.
Assemble the lasagna:
- Start with the tomato sauce. Spread a thin layer of the MATR and tomato sauce across the bottom of an ovenproof dish.
- Place the lasagna sheets on top, then continue with layers of MATR filling, béchamel and lasagna sheets. Repeat until all the sauce and pasta sheets have been used.
- Finish with a top layer of béchamel sauce and mozzarella. Grate a little Parmesan over the top if you like.
- Bake the lasagna at 200°C for around 20 minutes, or until the top is golden and crisp. Let it rest for a few minutes after baking before cutting into it.
Tips to make an even better lasagna
Add a little extra acidity to the sauce. A small splash of balsamic vinegar or red wine vinegar can lift the tomato flavour and balance the creamy béchamel.
Cover the lasagna if the cheese browns too quickly. Loosely place a piece of foil over the dish during the final part of baking if the cheese has already developed enough colour but the lasagna still needs more time.
Use a smaller baking dish. A dish that is too large creates thinner layers and can make the lasagna drier. A slightly smaller dish gives you more defined layers and a juicier texture.
Assemble the lasagna in advance. If you put it together 30–60 minutes before baking, the lasagna sheets have time to absorb some of the sauce, which can help the dish come together more evenly.
What to serve with lasagna
Lasagna is mild, comforting and full of flavour on its own, which also makes it easy to pair with many different sides. Here are a few ideas:
Classic options:
- Green salad with lemon and olive oil.
- Rocket with Parmesan and balsamic.
- Tomato salad with basil.
- Toasted bread with garlic and olive oil.
- Roasted vegetables with rosemary.
Modern, fresh alternatives:
- Fennel salad with lemon and parsley.
- Pointed cabbage with apple and vinaigrette.
- Broccoli salad with toasted seeds.
- Green salad with radishes and fresh herbs.
- Roasted courgette and aubergine with lemon.
Why should you make lasagna with MATR?
MATR Mince works particularly well in lasagna because the fermented vegetables bring richness, umami flavour and a firm texture that pairs naturally with the tomato sauce, the other vegetables and the creamy béchamel.
Fermentation is what helps develop MATR’s characteristic flavour and structure, allowing the product to keep its bite throughout the cooking process.
The recipe already includes carrots, celery, onion and tomato, but you can easily add more organic vegetables if you want to make the lasagna even greener.
Taste MATR’s version of lasagna
This lasagna is not the fastest dish to make from our recipe collection, but it is well worth the wait.
If you have time to let the sauce simmer, build the layers and wait for that golden, crispy cheese topping, give this version with MATR Mince a try. It brings extra richness and deep umami flavour to a familiar everyday classic.
Want to make our lasagna yourself? See where you can find MATR. You can also learn more about our products or find more recipes for both weekdays and weekends in our recipe collection.
Frequently asked questions
What goes first in lasagna?
Start with a thin layer of sauce at the bottom of the dish. This helps keep the lasagna sheets moist and prevents them from sticking.
How do you make the best lasagna?
Let the sauce simmer properly, build the lasagna in even layers, and make sure the pasta sheets are well covered with sauce. Let the lasagna rest for 10-15 minutes after baking so the layers have time to set.
How many layers should a lasagna have?
A lasagna typically has 3-4 layers of pasta with sauce and béchamel in between. The most important thing is that the layers are not too thick and that there is enough sauce to cover all the pasta sheets.
Should I use béchamel or Mornay sauce in lasagna?
Classic Italian lasagna is typically made with béchamel sauce. Mornay sauce is béchamel with added cheese, which gives the lasagna a richer, cheesier flavour.
Which spices should I use in lasagna?
Classic herbs and seasonings for lasagna include oregano, basil, thyme, bay leaf, garlic and black pepper. Nutmeg is also often used in the béchamel sauce.
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