- 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.
- 41.3g (23.1g saturated)
- 18.6g (7.7g sugar)
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