Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 6

Creamy rich lasagne recipe

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Takes 20 minutes to make and about 45 minutes in the oven

9 fresh lasagne sheets
700g frozen rich beef ragù, defrosted (see recipe, p51 of March 2007 issue)
25g freshly grated Parmesan
200g mascarpone

For the béchamel sauce
50g butter
50g plain flour
600ml whole milk

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1. Preheat the oven to 200°C/fan180°C/gas 6. Make the béchamel sauce. Melt the butter in a pan over a medium heat. Stir in the flour and cook over a gentle heat for 1 minute. Take off the heat and gradually whisk in the milk, until smooth. Return to the heat and bring to the boil, stirring constantly. Reduce to a simmer and stir for 5 minutes, until thickened.
2. Spread a little béchamel sauce in the base of a deep, about 2.25-litre ovenproof dish. Arrange 3 lasagne sheets on top, then top with a little more of the béchamel. Top with half the ragù and a little grated Parmesan, then top with a layer of 3 lasagne sheets. Spread with some more béchamel, then the remaining ragù and a little more grated Parmesan. Arrange the remaining 3 lasagne sheets on top, then spread with the remaining béchamel.
3. Dot the lasagne with dollops of mascarpone, then scatter over the remaining Parmesan. Place on a baking sheet and bake for about 45 minutes or until bubbling and golden – cover with foil if the top is browning too much.

Nutritional info

Per serving: 536kcals, 41.3g fat (23.1g saturated), 23.3g protein, 18.6g carbs, 7.7g sugar, 1.5g salt

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