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Beef ragu lasagne

  • for 4 people
  • Takes 10 minutes to make and about 1 hour to cook
  • Easy
Make up a batch of our beef ragu recipe, freeze it, and then defrost so you can rustle up this easy lasagne, which is perfect for the family or entertaining.

Nutritional info per serving

Per serving: 676kcals, 38.1g fat (15.6g saturated), 54.3g protein, 25.5g carbs, 11.8g sugar, 2g salt

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INGREDIENTS

1 quantity thawed beef ragu (search for beef ragu recipe)
75g baby leaf spinach
50g sun-dried tomatoes in oil, drained and chopped
25g butter
25g plain flour
600ml semi-skimmed milk
30g grated Parmesan
4-6 fresh lasagne sheets

METHOD

1. Preheat the oven to 200°C/fan180°C/gas 6. Bring the thawed beef ragù to the boil in a pan. Reduce the heat and simmer, stirring occasionally, for 10 minutes or until piping hot.
2. Stir in spinach, until wilted, and sun-dried tomatoes. Meanwhile, melt 25g butter in a pan over a medium heat, stir in plain flour for 1 minute. Off the heat, gradually stir in milk, then simmer for 5 minutes, until thick and smooth. Stir in 15g grated Parmesan and season to taste.
3. Spread half the ragù in the base of a deep, 1.5-litre ovenproof dish. Lay 2-3 fresh lasagne sheets on top, overlapping, then spread over half the white sauce. Top with the remaining ragù, 2-3 more lasagne sheets, then the rest of the sauce. Scatter over another 15g grated Parmesan. Bake for 30-35 minutes or until golden and bubbling.

From November 2008

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