• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    • A slice of strawberry mascarpone cake on a blue patterned plate with a cake fork.
      Mascarpone strawberry cake (no butter)
    • Slices of gammon on a white serving platter surrounded by dishes of salads.
      Effortless honey mustard glazed gammon
    • A dark blue serving dish filled with mushroom chicken in mustard sauce. There is a dish of peas in the background.
      Lightly battered chicken with mushroom mustard sauce
    • Overhead shot of a creamy crab and roasted pepper pasta salad. The salad is in a white bowl and is surrounded by dishes of other salads and a platter of cold meat.
      Creamy crab and roasted pepper pasta salad
    • A spoonful of cheesy bacon and onion potato bake being lifted from a serving dish.
      Cheesy bacon and onion potato bake
    • A piece of slow cooker beef short rib on a dinner plate with vegetables. The beef is being pulled apart with a fork. There is a helping of thick gravy over the beef.
      Slow cooker beef short ribs with rich gravy
    • A dish of leftover shepherd's pie topped with potato and sweet potato mash, with a dish of green salad in the foreground.
      Leftover chicken shepherd's pie
    • A glass serving dish filled with fruity Eton mess.
      Fruity Eton mess with microwave meringue
    • A lemon and herb chicken flattie on a serving plate surrounded by dishes of salad.
      Air fryer lemon and herb chicken flattie
    • An easy meat pie in a baking dish with a corner of the pastry removed to show the filling.
      Easy meat pie
    • A boerewors puff pastry spiral on a wooden board surrounded by a selection of salads.
      Boerewors puff pastry spiral
    Home » Recipes » Pasta recipes

    Easy lasagne recipe

    Published: Mar 10, 2022 · Modified: Dec 6, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    If you're looking for an easy lasagne recipe, you've come to the right place. This is my tried and tested recipe for cheesy lasagne that I've been making for longer than I care to remember! It's one of my favourite recipes to make, and with good reason. There are only three easy steps, and most of the cooking time is hands-off, so the oven does all the work!

    A white enamel baking dish filled with cheese-toppped lasagne. There is a dish of tomato salad in the background and two crusty rolls on a plate.

    I've packed lots of extra vegetables into the meat sauce, so all you will need to serve with this delicious lasagne will be some slices of garlic bread and perhaps a fresh green salad.

    What is lasagne?

    Lasagne is an Italian pasta dish made from a rich meaty sauce, layered between sheets of tender pasta and cheesy bechamel sauce. It is topped with a layer of grated cheese which melts and turns golden brown in the oven, resulting in a delicious and economical family meal.

    This recipe for cheesy lasagne has double cheese in it, because not only is it covered with grated cheese, there is half a carton of soft cheese in the bechamel sauce.

    The meat sauce does take quite a while to cook. It has to simmer for at least 90 minutes (or longer if you have the time). But believe me, it is absolutely worth the time it takes to get the thick luscious meaty sauce that almost melts in your mouth as you eat it.

    It's been a long time since we had lasagne at home and I made this recipe for supper the other day. I made a big dishful, intending to freeze half for another meal, but hubby enjoyed it so much that he insisted we eat the leftovers the following night too!

    A slice of lasagne being lifted onto a plate with a spatula.
    Jump to:
    • What is lasagne?
    • The three steps
    • Ingredients
    • Instructions
    • Assemble and bake
    • Tips for a successful outcome
    • Variations
    • Equipment
    • Freezing
    • Top Tip
    • Get ahead
    • Save for later
    • Related recipes
    • 📋The recipe

    The three steps

    This is an easy lasagne recipe and there are only three steps involved.

    • Make the meat sauce.
    • Make the bechamel sauce.
    • Assemble and bake.

    With the prep and cooking time, this cheesy lasagne takes about 2 and a half hours to cook so you will need to consider this and make an early start. However, most of the hands-on cooking time is spent preparing the vegetables and browning the meat. The rest of the time is hands-off while the sauce simmers on the stove and then again while the assembled dish is baking in the oven.

    To save time, you could make the meat sauce the day before and store it in a covered container in the refrigerator.

    Ingredients

    **You can get the complete list of ingredients and full instructions for making this cheesy lasagne on the printable recipe card at the end of this post**

    This recipe will easily feed 4 people.

    The meat sauce

    Ingredients for the meat sauce.
    • Lasagne sheets - I use lasagne sheets that don't require any pre-cooking and can be used straight from the packet. The packet should be labelled as such.
    • Beef mince - try to get beef mince with a low-fat content - 5% or 12% is fine. Anything higher will result in too much fat in the sauce.
    • Vegetables - I use carrots, onions, celery and garlic.
    • Canned tomatoes - I used a can of chopped tomatoes but you could use fresh coarsely chopped tomatoes instead. Otherwise, you can substitute with passata. I make homemade passata and freeze it in cup-sized (240 ml) portions. You will need 2 cups of passata for this recipe.
    • For the seasoning, you will need dried mixed herbs, tomato paste, salt and sugar. A small amount of sugar improves the flavour of the tomatoes.
    • Stock - if you have beef stock you can use that, otherwise substitute with a beef stock cube dissolved in a cup of boiling water.
    • Oil - to fry the meat and vegetables - you can use sunflower oil or olive oil.

    Bechamel sauce

    Ingredients for the bechamel sauce.
    • Milk - either full-fat or semi-skimmed.
    • Soft cheese - use your favourite brand of cream cheese or Ricotta cheese.
    • Butter - if you use salted butter you may want to leave out the salt.
    • Flour - used for thickening the sauce.
    • Grated cheese - I've used cheddar, but you can use any cheese that grates well.

    Instructions

    Meat sauce

    Prep time - 15 minutes.

    Cooking time 90 minutes.

    Chopped onions and celery with grated carrots and minced garlic in a white dish.

    Step 1: Chop the onion and celery into small pieces. Grate the carrot on the smallest hole of a cheese grater and mince the garlic finely.

    Browned beef mince in a frying pan.

    Step 2: Heat the oil in a wok or frying pan and fry the beef until it is brown and crumbly. Remove to a plate and drain most of the oil from the pan leaving just a tablespoonful.

    Vegetables for the meat sauce in a frying pan.

    Step 3: Add the prepared vegetables to the pan, turn the heat to low and cover the pan with a lid. Leave the vegetables to steam gently for 5 minutes or until they are starting to soften. Stir occasionally.

    Tomatoes, fried beef and stock added to the frying pan to simmer for the meat sauce.

    Step 4: Add the meat back to the pan along with the mixed herbs, tomato paste, salt, black pepper and sugar. Stir in the tomatoes and the stock. Bring to a boil then turn the heat to low, cover the pan with a lid and simmer for 90 minutes.

    The sauce should be thick, without too much moisture. If the sauce hasn't thickened sufficiently you can do one of two things:

    • Remove the lid and let the sauce cook until some of the excess liquid evaporates; or
    • Make a slurry with one heaped teaspoon of cornflour and 2 tablespoons of water and stir it slowly into the sauce until it thickens. You may not need all of the cornflour slurry.

    Taste for seasoning and adjust if necessary.

    Bechamel sauce

    Cooking time - 10 minutes.

    Butter melting in a saucepan.

    Step 5: Melt the over moderate heat in a saucepan.

    Flour stirred into melted butter in a saucepan.

    Step 6: Once the butter has melted, remove the pan from the heat and stir in the flour, taking care to remove any lumps.

    A saucepan of thickened bechamel sauce.

    Step 7: Add the milk and return the pan to the stove on medium heat. Stir until the sauce comes to a boil and thickens. The sauce should not be too thick, just thick enough to leave a slight trail when you draw a spoon through it.

    Once the sauce is thick, stir in the soft cheese over gentle heat, and continue stirring until the cheese has dissolved.

    Season with salt and black pepper to taste.

    Assemble and bake

    Prep time - 5 minutes

    Cooking time - 30 minutes

    A layer of meat sauce in a baking dish.

    Step 8: Spoon a thin layer of sauce onto the base of your baking dish. This will stop the lasagne from sticking to the dish.

    Three lasagne sheets on a layer of meat sauce.

    Step 9: Arrange a single layer of lasagne sheets on top of the meat sauce.

    A layer of bechamel sauce covering the lasagne sheets.

    Step 10: Cover the lasagne sheets with a thin layer of bechamel sauce.

    A fully assembled lasagne in a baking dish covered with grated cheese.

    Step 11: Repeat the three layers (meat sauce / lasagne sheets / bechamel sauce) until all the sauce has been used. Make sure to end with a final layer of bechamel sauce. Cover with a layer of grated cheese.

    To bake - place the assembled lasagne into a hot oven (200 degrees C / 400 degrees F) for 25 to 30 minutes until the cheese is melted and golden.

    Tips for a successful outcome

    Here are my top tips to ensure your easy lasagne always turns out perfectly.

    • When preparing the vegetables, chop them as finely as possible. It makes all the difference to the finished texture of the dish.
    • Also, take the time to grate the carrots on the smallest hole of your cheese grater. This will allow the carrots to disintegrate into the sauce as it cooks, leaving only their flavour.
    • The cooking time of 90 minutes for the sauce may seem excessive, but the long slow cooking time allows the meat to become extremely tender and the sauce to develop a rich flavour.
    • I always add a teaspoon of sugar when cooking with tomatoes as it cuts through the tartness and enhances the flavour. You can leave this out if you prefer.
    • Do watch the sauce as it cooks - if it seems to be drying out, turn the heat down and add an extra splash of stock or water.
    • When making the bechamel sauce, don't worry if it seems a little thin; it will thicken more once the cheese has been added.
    • On the other hand, if the sauce turns out too thick, thin it down with a little extra milk. You are looking for a thick pouring consistency.
    • Depending on the size of your cooking dish you will find you can make either two or three layers of the meat sauce, bechamel and lasagne sheets. When I made this recipe for the photos I used a large shallow dish and only managed to get two layers of each. I've made it subsequently in a smaller but deeper dish and had enough sauce for three layers of each. It's delicious either way!
    • To check the lasagne sheets are cooked, slide a sharp knife into the baked dish. The knife should slide in with no resistance. If you feel the lasagne needs to be cooked a little longer, return it to the oven for a few more minutes.
    A slice of lasagne on a white plate with a fork.  There is a dish of lasagne in the background.

    Variations

    There are various ways you can alter this recipe depending on your taste. Here are a few ideas:

    • Fry some sliced mushrooms in butter until they have softened and layer them on top of the meat sauce.
    • Wilt a packet of baby spinach leaves in a little boiling water and layer them on top of the meat sauce.
    • Add extra vegetables to the meat sauce. Why not try adding grated courgette or zucchini? Finely sliced leeks would also make a nice addition.
    • Slice some fresh tomatoes on top of the grated cheese and sprinkle them with salt, black pepper and ground oregano before baking the dish in the oven.
    • For extra flavour, use a combination of beef and pork mince.

    I've also had great success in making this dish with macaroni rather than lasagne. See this recipe for mac 'n' cheese lasagne.

    Equipment

    This dish can be baked either in a shallow baking dish (you'll get 2 layers) or a smaller, deeper dish (for three layers). The dish I used in the photos was 8" x 11" (20cm x 27cm). You can also make it in a slightly deeper 7" x 10" (17cm x 25cm) dish. I used an enamel dish, but a ceramic baking dish will work just as well.

    You will need a saute pan or large frying pan to fry the mince and vegetables and make the sauce. You could also use a large saucepan. It doesn't really matter, but what is important is that your pan has a lid!

    For the bechamel sauce, you will need a small saucepan.

    Other items that will come in handy are a sharp knife a chopping board and a cheese grater.

    Freezing

    This lasagne freezes very well. You can freeze it in one of two ways:

    • Uncooked - assemble the lasagne and make sure it has cooled to room temperature before freezing. Cover the top of the lasagne with a layer of tinfoil, then wrap the dish in a double layer of plastic wrap. Freeze for up to 4 months.
    • Cooked - allow to cool and then cover with tinfoil and wrap in plastic wrap as above. Freeze for up to 4 months.

    To use:

    • Uncooked - cook from frozen in a preheated oven at 200C/400F for 35 minutes.
    • Cooked - allow to defrost in the refrigerator and then reheat in a hot oven (200C/400F) for 15 minutes.

    Top Tip

    If you intend to freeze the lasagne, why not assemble it in a disposable aluminium container so you don't take up space in the freezer with a bulky baking dish?

    Get ahead

    You can prepare the meat sauce ahead of time and leave it in a covered container for up to three days in the refrigerator.

    I often make a huge batch of meat sauce and freeze it in meal-sized portions. It's great, not only for lasagne but also makes a tasty spaghetti bolognese and is delicious when spooned over a baked potato.

    Save for later

    If you would like to make this easy lasagne why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below..

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    You can find many similar recipes on my pasta recipes page. Here are a few you might enjoy:

    • A plate of spaghetti with bolognese sauce and garlic bread.
      Slow-cooker bolognese sauce
    • Overhead shot of a dish of corned beef pasta bake.
      Cheesy bully beef pasta bake - aka corned beef pasta
    • A dish of macaroni and cheese lasagne.
      Macaroni and cheese lasagne
    • A baked dish of cheesy chicken and vegetable pasta.
      Easy cheesy chicken and vegetable pasta bake

    📋The recipe

    A white enamel baking dish filled with cheese-toppped lasagne. There is a dish of tomato salad in the background and two crusty rolls on a plate.

    Easy lasagne recipe

    If you're looking for an easy lasagne recipe, you've come to the right place. This is my tried and tested recipe for cheesy lasagne that I've been making for longer than I care to remember! It's one of my favourite recipes to make, and with good reason. There are only three easy steps, and most of the cooking time is hands-off, so the oven does all the work!
    Recipe by: Veronica
    Main Course
    Italian inspired
    Calories 678
    Prep 20 minutes minutes
    Cook 2 hours hours
    Total Time 2 hours hours 20 minutes minutes
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 1 vote

    (Click the stars to rate this recipe)

    Equipment

    • 1 8" x 11" baking dish 20cm x 27cm
    • 1 Saute pan with lid
    • 1 Small saucepan
    • Sharp Knife
    • Chopping Board
    • Cheese grater

    Ingredients

    Meat sauce

    • 6 to 9 quick cook lasagne sheets or sufficient to assemble dish
    • 1 pound / 450 grams beef mince 5% or 12% fat content
    • 14 ounce / 400 grams canned chopped tomatoes
    • 1 large carrot approx 1 cup finely grated
    • 1 large celery stalk approx 1 cup finely diced
    • 1 large onion approx 2 cups finely diced
    • 2 to 3 cloves garlic or to taste
    • 1 teaspoon dried mixed herbs
    • 1 tablespoon tomato paste
    • 1 teaspoon sugar
    • 1 cup beef stock or 1 stock cube dissolved in 1 cup of boiling water
    • salt and black pepper to taste
    • 2 tablespoons olive oil or sunflower oil for frying the meat and vegetables

    Bechamel sauce

    • 2 ounces / 60 grams butter
    • 2 cups milk
    • 2 tablespoons flour
    • 4 ounce / 125 grams soft cream cheese
    • salt and black pepper to taste
    • ½ cup grated cheddar cheese for topping

    Instructions

    Meat sauce

    • Chop the onion and celery into small pieces. Grate the carrot on the smallest hole of a cheese grater and mince the garlic finely. Set the vegetables aside while you fry the meat.
      1 large carrot, 1 large celery stalk, 1 large onion, 2 to 3 cloves garlic
    • Heat the oil in a wok or frying pan and fry the beef until it is brown and crumbly. Remove to a plate and drain most of the oil from the pan leaving just a tablespoonful.
      2 tablespoons olive oil or sunflower oil, 1 pound / 450 grams beef mince
    • Add the prepared vegetables to the pan, turn the heat to low and cover the pan with a lid. Leave the vegetables to steam gently for 5 minutes or until they are starting to soften. Stir occasionally.
    • Add the meat back to the pan along with the mixed herbs, tomato paste, salt, black pepper and sugar.
      1 teaspoon dried mixed herbs, 1 tablespoon tomato paste, 1 teaspoon sugar, salt and black pepper to taste
    • Stir in the tomatoes and the stock. Bring to a boil then turn the heat to low, cover the pan with a lid and simmer for 90 minutes.
      14 ounce / 400 grams canned chopped tomatoes, 1 cup beef stock
    • The sauce should be thick, without too much moisture. If the sauce hasn't thickened sufficiently you can do one of two things:
      Remove the lid and let the sauce cook until some of the excess liquid evaporates; or
      Make a slurry with one heaped teaspoon of cornflour and 2 tablespoons of water and stir it slowly into the sauce until it thickens. You may not need all of the cornflour slurry.
    • Taste for seasoning and adjust if necessary.

    Bechamel sauce

    • Melt the over moderate heat in a saucepan.
      2 ounces / 60 grams butter
    • Once the butter has melted, remove the pan from the heat and stir in the flour, taking care to not to leave any lumps of flour.
      2 tablespoons flour
    • Add the milk and return the pan to the stove on a medium heat and stir until the sauce comes to a boil and thickens. The sauce should not be too thick, just thick enough to leave a slight trail when you draw a spoon through it.
      2 cups milk
    • Once the sauce is thick, stir in the soft cheese over a gentle heat, and continue stirring until the cheese has dissolved.
      4 ounce / 125 grams soft cream cheese
    • Season with salt and black pepper to taste.
      salt and black pepper

    Assemble and bake

    • Spoon a thin layer of sauce onto the base of your baking dish.
    • Arrange a single layer of lasagne sheets on top of the meat sauce.
      6 to 9 quick cook lasagne sheets
    • Cover the lasagne sheets with a thin layer of bechamel sauce.
    • Repeat the three layers (meat sauce / lasagne sheets / bechamel sauce) until all the sauce has been used. Make sure to end with a final layer of bechamel sauce. Cover with a layer of grated cheese.
    • Sprinkle the grated cheese on top.
      ½ cup grated cheddar cheese
    • Place the lasagne into a hot oven (200 degrees C / 400 degrees F) for 25 to 30 minutes until the cheese is melted and golden.
    • Check the lasagne is fully cooked by sliding a sharp knife into the dish. It should slide in with no resistance. If you feel the pasta needs more time to cook, return it to the oven for a few minutes.

    Notes

    Recipe tips:
    • When preparing the vegetables, chop them as finely as possible. It makes all the difference to the finished texture of the dish.
    • Also, take the time to grate the carrots on the smallest hole of your cheese grater. This will allow the carrots to disintegrate into the sauce as it cooks, leaving only their flavour.
    • The cooking time of 90 minutes for the sauce may seem excessive, but the long slow cooking time allows the meat to become extremely tender and the sauce to develop a rich flavour.
    • I always add a teaspoon of sugar when cooking with tomatoes as it cuts through the tartness and enhances the flavour. You can leave this out if you prefer.
    • Do watch the sauce as it cooks - if it seems to be drying out, turn the heat down and add an extra splash of stock or water.
    • When making the bechamel sauce, don't worry if it seems a little thin; it will thicken more once the cheese has been added.
    • On the other hand, if the sauce turns out too thick, thin it down with a little extra milk. You are looking for a thick pouring consistency.
    • Depending on the size of your cooking dish you will find you can make either two or three layers of the meat sauce, bechamel and lasagne sheets. When I made this recipe for the photos I used a large shallow dish and only managed to get two layers of each. I've made it subsequently in a smaller but deeper dish and had enough sauce for three layers of each. It's delicious either way!
    • To check the lasagne sheets are cooked, slide a sharp knife into the baked dish. The knife should slide in with no resistance. If you feel the lasagne needs to be cooked a little longer, return it to the oven for a few more minutes.
     
     
    Freezing
    This lasagne freezes very well. You can freeze it in one of two ways:
    • Uncooked - assemble the dish and make sure it has cooled to room temperature before freezing. Cover the top of the lasagne with a layer of tinfoil, then wrap the dish in a double layer of plastic wrap. Freeze for up to 4 months.
    • Cooked - allow to cool and then cover with tinfoil and wrap in plastic wrap as above. Freeze for up to 4 months.
    To use:
    • Uncooked - cook from frozen in a pre-heated oven at 200C/400F for 35 minutes.
    • Cooked - allow to defrost in the refrigerator and then reheat in a hot oven (200C/400F) for 15 minutes.
    You can also freeze the meat sauce by itself for up to 4 months. Let the sauce defrost in the refrigerator before using it to make the lasagne.
     
     
    Nutrition - I have assumed the dish will feed 4 hungry people and nutrition is for one serving.

    Nutrition

    Calories - 678kcal | Carbohydrates - 49.9g | Protein - 48.1g | Fat - 32.1g | Saturated Fat - 16.7g | Cholesterol - 161mg | Sodium - 844mg | Potassium - 1031mg | Fiber - 4.1g | Sugar - 12.8g | Calcium - 293mg | Iron - 22mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Pasta recipes

    • French onion minced beef stroganoff in a frying pan with a large wooden serving spoon.
      French onion beef mince stroganoff
    • A green serving dish of Chinese noodles with a pair of black chopsticks.
      Chinese stir-fried noodles with beansprouts
    • A dish of imitation crab salat with a large wooden serving spoon.
      Imitation crab salad - 2 ways
    • Prawn and broccoli pasta with red pepper sauce
    6 shares
    • Share on Facebook
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.