Classic Lasagne
Layers of rich beef ragù, silky béchamel and pasta, baked until golden and bubbling. The ultimate make-ahead family dinner.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Serves
- 6
- Level
- Medium
A great lasagne is really three good things layered together: a slow-cooked meat sauce, a smooth white sauce and fresh or dried pasta sheets. Take your time with the ragù. The deeper its flavour, the better the lasagne.
Let the lasagne rest for 15 minutes after baking. It's hard to wait, but it lets the layers set so you get neat, generous squares.
Classic Lasagne
2 hr total · approx. 620 kcal per serving
Ingredients
Servings
Method
- Brown the mince in the oil in a large pan for 8 minutes. Add the onion and carrot and cook for 8 minutes more. Stir in the garlic and purée, then the tomatoes and oregano. Simmer for 30 minutes until thick. Season.
- For the béchamel, melt the butter, stir in the flour for 1 minute, then gradually whisk in the milk. Simmer, stirring, for 5 minutes until thick. Season and add the nutmeg.
- Heat the oven to 190°C / 170°C fan. Spread a thin layer of meat sauce in a 30 x 20cm dish.
- Layer pasta sheets, meat sauce and béchamel, repeating three times and finishing with béchamel. Scatter over the cheese.
- Bake for 40–45 minutes until golden and bubbling and the pasta is tender. Rest for 15 minutes before cutting.
Cook's noteAssemble up to 2 days ahead and chill, or freeze unbaked. Add 15 minutes to the baking time from chilled.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
