Here’s another one of my world-class recipes, the lasagna “Paradigm Disruptor”.


340 g mozzarella
330 g lasagna sheets

For the bechamel sauce:

80 g flour
80 g butter
500 ml vegetable stock
500 ml milk
2 ts parslay
½ ts nutmeg

For the bolognese sauce:

265 g onions
750 g minced meat
900 g puréed & diced tomatoes (half and half)
18g garlic
1 ts basil
1 ts oregano
1 ts paprika
½ ts pepper
1 ts salt


Prepare the bechamel and the bolognese sauce, preheat your oven to 190°C and layer the sauces and lasagna sheets evenly in a casserole.

The last layer must be a sauce layer (bechamel or bolognese doesn’t matter) and is topped with the mozzarella.

Bake the lasagna for approximately 30 minutes.