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  • Chef Jeremy Lovell

Trini Beef Lasagna Recipe by Chef Jeremy Lovell

Yield - Serves 8


Mince beef – 2 cups

Seasoning ingredients for mince meat:

Pimento peppers – 8 peppers (finely chopped)

Chive – 3 tbsp (finely chopped)

Fresh Thyme – 1tbsp (finely chopped)

Garlic – 3 tbsp (peeled and finely chopped)

Chadon beni/Culantro – 4 tbsp (finely chopped)

Salt to taste

Black pepper – 1 tbsp

Onion – 3 tbsp (cut into large cubes)

Tomato sauce – 2cups

Vegetable oil – 3tbsp

Brown sugar – 3tbsp

Lasagna pasta:

6 to 8 sheets.

Greasing of dish:

Butter – 4oz

For layering:

Cheese – 3 cups (grated)

For topping:

Fresh oregano – 2 tbsp (finely chopped)


Cooking of minced beef:

Using a medium size fry pan, place on heat and add oil.

Allow oil to heat up then add, pimento, thyme, garlic and onion.

Let sweat for 2mins then add mined beef, bay leaf and stir thoroughly then cover.

Allow minced beef to cook for 10mins then add tomato sauce, stir thoroughly and cover.

Lower heat and allow to cook for 15min, then remove from heat.

Cooking of lasagna pasta:

Using a large sauce pot place on heat and fill with 10 cups of water, bring to a boil.

Place lasagna pasta on flat dish and add hot water, enough to cover pasta.

Let pasta soak in hot water until soft.

Layering of lasagna:

Grease lasagna dish with vegetable oil.

Place first layer of cooked pasta. (three pieces).

Add layer of cooked mince meat mixture then grated cheese.

Repeat this layering ending with cooked minced meat mixture and grated cheese.

Sprinkle top of lasagna with chopped oregano.

Baking of Lasagna:

Pre heat oven with to 325 degrees Fahrenheit.

Place layered lasagna in oven and bake until golden brown.


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