Rosa’s Lasagna


10 serves
2 hours 30 minutes


Rosa Cicchiello’s traditional recipe for a very cheesy, decadent lasagna. She always served it lovingly as a treat on special occasions, however we encourage you to enjoy it whenever you are looking to impress or to freeze for a hearty weeknight family meal.




Meat Sauce
2 Tbsp olive oil
1 large onion
1kg beef mince
700g tomato passata
800g diced tomatoes
½ cup mixed fresh herbs, parsley, basil, oregano. If using dry herbs, 2 tspn is enough
salt, to taste
Lasagna Assembly
250g Grated Parmesan
900g Mozzarella Ball
500g fresh precooked lasagna sheets
**Optional Bechemel Sauce
120g Grated Parmesan
120g Grated Pecorino
120g butter
120g plain flour
1 litre milk


1 To make the meat sauce, heat oil in a large pan. Add the chopped onion and cook until translucent. Add mince and cook until browned. Pour in the tomato passata and bring to the boil, then add diced tomatoes and herbs. Reduce heat and simmer with lid on for one hour until sauce starts to thicken slightly. Season with herbs and salt to taste.
2 Once the sauce has finished cooking, cover the base of 25 x 30 centimetre ovenproof lasagne dish with just enough meat sauce to cover the bottom of the dish. Next, layer lasagna sheets across the sauce. Sprinkle with the Grated Parmesan and shredded Mozzarella. Repeat this process until lasagna sheets are used up. The top layer should be sauce and cheese.
3 Cover the dish with baking paper and foil. Bake at 180oC for 45 minutes. Pull back paper in the last few remaining minutes to slightly brown off the top layer. Remove from the oven and let stand for 10 minutes before serving with salad and garlic bread.
4 **The optional Bechemel cheese sauce can be used if you prefer a richer, cheesier lasagna. Substitute this sauce for the Grated Parmesan in the layering above.
5 To make the Bechemel sauce, melt butter in a saucepan. Add plain flour and stir until flour is fully incorporated into the butter. Introduce milk slowly and whisk continuously until the sauce thickens and is silky smooth. Finally, sprinkle in the Grated Parmesan and Pecorino and remove from the heat.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!