Beef ragù lasagne
- November 2008
- Serves 4
- Takes 10 minutes to make and about 1 hour to cook
Make up a batch of our beef ragù recipe, or your preferred bolognese sauce, and use it to rustle up this easy beef lasagne – perfect for family dinners or entertaining.
- 38.1g (15.6g saturated)
- 25.5g (11.8g sugar)
- 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.
- 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.
- 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.
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