Ultimate Beef, Miso and Noodle lasagne “Umami Lasagna” with a few unorthodox ingredients. (But Really Tasty)


  • 1.Pre-heated oven to 200C. Grease a 6cm deep, 16cm x 27cm base (2L) baking dish. Heat oil in a saucepan over medium heat. Add onion and carrot, and cook, stirring occasionally for 3-4 minutes or until softened. Add garlic and cook for a further 1 minute or until fragrant. Add the miso paste and tomato paste, stirring for 2 minutes. Add the mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes or until it starts to caramelize and liquid has evaporated.
  • 2.Add two of the noodle seasoning sachets (discard remaining sachets) and tomatoes, breaking up the tomatoes with the wooden spoon. Season with salt flakes and pepper.
  • 3.For the cheats white sauce, combine all ingredients in a bowl. Season.
  • 4.Add half of the mince mixture to the prepared baking dish, spreading to cover the base. Carefully break the blocks of noodles in half to make 8 pieces (each block of noodles are made of two sheets). Arrange half of the noodle pieces in a single layer over the mince.
  • 5.Spread with half of the white sauce. Repeat layering with remaining mince, noodles and white sauce. Scatter over the parmesan and bake for 30 minutes or until noodles are tender.
  • 6.Heat grill on high. Cook lasagne under grill for 3-5 minutes or until golden. Scatter with chilly flakes to serve.


  • ¼ cup extra virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 4 garlic cloves, chopped
  • 2 tbs miso paste
  • 2 tbs tomato paste
  • 500g beef mince (not lean)
  • 400g can whole peeled tomatoes
  • 4 x 85g pkts beef flavoured instant noodles
  • 1/2 cup grated parmesan
  • Chilli flakes, to serve


  • 500g fresh ricotta
  • 150ml milk
  • 1 cup grated mozzarella

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