Lasagne

Name: Lasagne
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 9 fresh lasagne sheets; 700g frozen rich beef ragù, defrosted; 25g freshly grated Parmesan; 200g mascarpone; For the béchamel sauce; 50g butter; 50g plain flour; 600ml whole milk

Easy
March 2007

Easy
March 2007

Serves 6
Takes 20 minutes to make and about 45 minutes in the oven

Need to use up leftover bolognese? Or found a batch of our beef ragu in the freezer? Use it in this easy lasagne recipe for a crowd-pleasing bake to feed the family. We’ve added a layer of mascarpone too, for extra richness.

Want to try a vegetarian version? Check out our roasted vegetable and lentil lasagne for a just-as-rich-and-creamy twist.

Nutrition: per serving

Calories: 536kcals
Fat: 41.3g (23.1g saturated)
Protein: 23.3g
Carbohydrates: 18.6g (7.7g sugar)
Salt: 1.5g

Nutrition: per serving

Calories: 536kcals
Fat: 41.3g (23.1g saturated)
Protein: 23.3g
Carbohydrates: 18.6g (7.7g sugar)
Salt: 1.5g

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Ingredients

9 fresh lasagne sheets
700g frozen rich beef ragù, defrosted
25g freshly grated Parmesan
200g mascarpone

For the béchamel sauce

50g butter
50g plain flour
600ml whole milk

9 fresh lasagne sheets
700g frozen rich beef ragù, defrosted
25g freshly grated Parmesan
200g mascarpone

For the béchamel sauce

50g butter
50g plain flour
600ml whole milk

Method

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.
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.
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.

Method

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.
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.
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.

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