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Baked Lasagna

Updated: Jun 19, 2022


This dish is perfect for the whole family.

We hope you enjoy it - be sure to send us your comments & photos!

Scroll to the bottom for more photos!

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Ingredients:


For the ragu:

  • Olive oil

  • 500g beef mince

  • 1 tin chopped tomatoes

  • Salt & pepper

  • 1 chopped onion

  • 2 sticks celery, diced (optional)

  • 2 garlic cloves, crushed

  • 50-75ml beef stock

  • 1 tbsp tomato purée

  • 1 tsp chopped thyme

  • 1 can chopped tomatoes

For the white sauce

  • 25g butter

  • 30g plain flour

  • 325mls hot milk

  • 1 tsp Dijon mustard

  • 25g parmesan

  • Salt and freshly ground black pepper

For the lasagne

  • Box of lasagne sheets

  • Grated mature cheddar, grated


Method:


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the ragu, heat a large frying pan and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and then add the stock and bring to a boil. Add the tomato purée and thyme, stirring well.

  3. Stir in the tinned tomatoes. Bring to the boil again, cover and simmer until the beef is tender.

  4. For the white sauce, melt the butter in a clean saucepan. Add the flour and cook over heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.

  5. For the lasagne, put one-third of the meat sauce in the base of a shallow ovenproof dish. Spoon one-third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the grated cheddar cheese.

  6. You can leave the dish before cooking as this allows the lasagne to soften.

  7. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

























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