Aunty Christie’s Homemade Lasagna


I LOVE Aunty Christie, she is the perfect aunty, nice back, nice legs, nice soul and a banger in the kitchen! Can we trade Dee?

I love her food, I think she is the real Mukase Chic, her tilapia soup is off the hook (yes, I am gradually becoming an Ayigbegirl) so whenever she invites me to join her in the kitchen, I am glad.

Today I bring to you the amazing and simple recipe to her homemade Lasagna, have a read and try to make it, after all I would too, please don’t forget to send me pictures of any of the recipes you love on this blog… to or

Find me on twitter – Mukasechic and on Instagram too and tag moi


Our flour, milk and butter mixture
Our flour, milk and butter mixture
you should get a creamy mixture like this after the vigorous mix
you should get a creamy mixture like this after the vigorous mix

our pot of mince meat stew ready!!!
our pot of mince meat stew ready!!!
Our cooked spagetti relaxing....
Our cooked spagetti relaxing….
Its the grated cheddar cheese, i forgot it
Its the grated cheddar cheese, i forgot it
our brick laying starts!
our brick laying starts!




top the layer with some mince meat stew
top the layer with some mince meat stew


We are almost there...have patience
We are almost there…have patience
This is how beautiful it hsould lokk after 30 minutes in the oven...look at that brown orangy color of the crust.
This is how beautiful it should look after 30 minutes in the oven…look at that brown orangy color of the crust.
That take......
That take……
You should be happy by now :)
You should be happy by now 🙂


2 packs spaghetti
Cooking oil

Mince Meat Sauce
1 1/4 pound (1 package) uncooked mincemeat
1 large onion, chopped
4 cloves garlic, minced
4 pieces fresh tomatoes
2 tbsp. tomato paste
1 tbsp. of your favorite spices
Green peas
Green pepper

Cheese Layer
15 ounces Cheddar cheese, grated
2 tbsp. full cream milk
250g butter (1 pack)
1 cup flour

EquipmentExtra-deep 13×9-inch baking dish (should be at least 3 inches deep!)
Deep sauté pan OR wide saucepan
Medium bowl


Heat the oven between 180 C to 200 C and lightly grease the baking pan with cooking oil.
Bring to a boil your spaghetti, don’t forget to add salt to taste (oh I left that out in the ingredients*)
When almost cooked, drain your spaghetti in the colander and let it relax and have a vacation until it is needed

For the stew.
Place a large skillet/cooking pan over medium high heat.
Put in your mincemeat and stir repeatedly to individually crumble the meat
Cook, stirring frequently, until the mincemeat is very well browned.
Meanwhile, finely chop the onion and the garlic.

Add the chopped onion and garlic to the skillet and turn down the heat to medium. Cook, stirring frequently, for another 10 minutes.

Take off the heat and drain most of the fat away from the meat.
Place back on the heat, and add the fresh tomatoes and tomato paste.
Add in your spices and allow it to cook and simmer nicely

When almost done, add in your vegetables, carrots, green pepper and mushroom – remember the vegetable choices are optional and you are allowed to add any of your choice

Cheese cream
In a hot cooking pan on fire, melt your butter, add your flour, stir for about 10 minutes and milk,remember to stir vigorously and continuously to have a smooth but thick paste –THICK would be important to you later

Now this is where your creativity is tested, much more like “who is smarter than a fifth grader”
Get your baking pan ready, butter crease it

Know the quantity of your spaghetti; divide them with your eyeball LOL.
First goes in your cream sauce, then spread on top a layer of your mincemeat sauce- pay attention to the process, (you would feel like a brick layer but its fine)

Sprinkle on top some cheddar cheese and some spaghetti to grace the occasion

Spread some sauce on top of the spaghetti and top it up with some more spaghetti- the pan should be getting full by now

Where is Mr cream? well he is back, finally top it up with some whitish sexy cream—gosh, I am getting all carried away. Remember why I said the layer had to be thick, a light and soaky layer would not bind the ingredients together.

Then finally, sprinkle the rest of our cheese on top and now we are ready to dig in, Bon Appetite

No! Don’t touch; it has to be cooked first
Cover loosely with aluminum foil.

Bake for 20 minutes; remember that the oven should not be too hot so the inside can cook well enough
Remove the foil and bake for an additional 10 minutes

Let it cool before serving

Additional Notes:
• This recipe is the intellectual property of Aunty Christie of T.Nungua and would soon be adapted by Mukase Chic
• This recipe feeds 6 to 8 people that is if your guest doesnt like food like my boyfriend Bra Kweku Zee *wink*


6 Comments Add yours

  1. KayMix says:


    If i wanted to try this on a smaller scale first.What kind of deep dish would you recommend.
    Would the regular saucepans we use at home suffice?
    BTW,good job.

    1. mukasechic says:

      Hi Akosua, thank you for reading my blog….you can use a glass oven pan or a metal pan. In a case where u don’t have any of those, you can also use a square baking dish. The sauce pan we use at home especially in Ghana wont work. Check for sauce pans at Melcom which are suitable and inexpensive ( that is if you are in Ghana)

      All the best and let me know how it goes

  2. Thanks for the recipe, im definitely cook this for my sweetheart, tomorrow New Years Day, thansk to you i know what i’d cook 🙂
    Keep up the good job and please try as much as possible to frequently update the page, some of us really love what you do

    1. mukasechic says:

      Thank You J…sorry for being absent. I am back now

  3. jowusuansah says:

    Reblogged this on #UnRestricted and #Living Up and commented:
    Taste real good, yummy

  4. Phoebe says:

    Reblogged this on Phoebe's World and commented:
    This ought to be tried out!!!

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