- 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)
- 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
- 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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