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Lasagne

Layers of beef and vegetable ragù, a light white sauce and golden baked mozzarella.

Prep
30 min
Cook
60 min
Total
90 min
Serves
6 people

Ingredients

6 people

Quantities adjust to the number of servings.

  • Olive oil1 tbsp
  • Onion1
  • Carrot2
  • Courgette1
  • Garlic2 cloves
  • Beef mince500 g
  • Tinned chopped tomatoes (400 g)800 g
  • Dried oregano1 tsp
  • Butter30 g
  • Plain flour30 g
  • Milk600 ml
  • Lasagne sheets250 g
  • Mozzarella130 g
  • Parmesan30 g
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Cook the chopped onion and the grated carrots and courgette in the oil over a medium heat for 6–8 minutes until soft, then add the crushed garlic for a minute.

  2. Add the mince and brown it over a high heat for 5–6 minutes. Stir in the tinned tomatoes and oregano, season and simmer uncovered over a low heat for 20 minutes until thick.

  3. For the white sauce, melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 3–4 minutes until it's the thickness of soured cream. Season.

  4. Heat the oven to 190 °C. Layer up in a baking dish: a little ragù, pasta sheets, ragù, white sauce – repeat until everything is used, finishing with white sauce.

  5. Scatter over the torn mozzarella and the parmesan and bake for 35–40 minutes until golden on top and the pasta is tender. Leave to rest for 10 minutes before slicing.