Mango Asparagus Lasagne Bolognese

Last week I invited my friend Stephanie and her son, my dear godson, to help me cook my newly invented Lasagne recipe.

As its still asparagus time and I kind of lost interest in tomatoes for the moment I replaced them as a base for the bolognese with Mangos. Here’s the recipe:


· 500g minced beef
· 1 mango
· juice of 2 oranges
· 2 table spoons mango ginger chutney
· parsley
· mint
· 1 red onion
· olive oil
· white wine
· 1 table spoon corn starch
· salt, pepper, chili, ‘Treasures of the carribean’ from Herbaria

Shortly roast minced beef, onions, parsley and mint in a big pot until the meat loses red colour. Spice with salt and pepper and take away from the stove for a moment. Cut the Mango in small pieces and squeeze Oranges. Mix the juice with 2 tea spoons ‘Treasures of the carribean’, 2 table spoons mango ginger chutney and 1 tea spoon chili powder. Now put everything to the beef mix and cook at medium temperature for another 30 minutes. Add 1 table spoon corn starch after 10 minutes to thicken the mix. Stirr every once in a while.

Sauce Bechamel

· 500ml milk
· 30g butter
· 40g flour
· 2 table spoons lemon juice
· salt, pepper, nutmeg

Heat butter on low temperature until clear. Mix in the flour with a whire wisk until smooth. Now add the milk and cook at medium heat for 30 minutes to loose the flour taste and get it thicker. Stirr constantly. After 30 minutes add lemon juice and season to taste with salt, pepper and nutmeg.


· 4-6 sheets of lasagne
· green asparagus
· butter flakes
· 300g Gruyère
· bolognese
· sauce bechamel

Preheat the oven to 180°C. Peel asparagus, leave out the top quarter. Butter the casserole. Now add one layer of bolognese to it and add one layer of lasagne sheets. Cover that with another layer of bolognese and the first layer of sauce bechamel. Not continue with sheet of lasagne, bolognese and bechamel and so on. Cover the last sheet of lasagne with only sauce bechamel and bits of the minced Gruyère. Add asparagus on top and the butter flakes. Now cover generously with the rest of the cheese. Put into the oven for about 30 minutes until the cheese gets golden brown. Serve immediately and I recommend sparkling wine with frozen raspberries to it. Enjoy your meal!

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