Lasagne 2


  • Serves 6
  • Takes 20 minutes to make and about 45 minutes in the oven
  • Easy
The addition of mascarpone in this lasagne recipe adds a welcome richness to the family favourite.

Nutritional info per serving

  • Calories536kcals
  • Fat41.3g (23.1g saturated)
  • Protein23.3g
  • Carbohydrates18.6g (7.7g sugar)
  • Salt1.5g

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  • 9 fresh lasagne sheets
  • 700g frozen rich beef ragù, defrosted (see recipe)
  • 25g freshly grated Parmesan
  • 200g mascarpone

For the béchamel sauce

  • 50g butter
  • 50g plain flour
  • 600ml whole milk


  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.

From March 2007

Main Ingredients:

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