Recipe: Lasagna


Whether you spell it lasagna or lasagne, we can all agree it's an Italian classic, a family favourite and a real crowd pleaser. This recipe ticks all the right boxes at every level... the white sauce, the pasta and layers and of course the meat!



  • 1 large white onion
  • 1 carrot
  • 2 sticks of celery
  • 4 cloves of garlic
  • 2 bay leaves
  • 500 g beef mince
  • 500 g pork mince
  • 200 ml red wine
  • 100 ml milk
  • 400 g tinned tomatoes
  • 1 tbsp dried oregano
  • 1 tbsp tomato purée

White Sauce

  • 50 g butter
  • 50 g plain flour
  • 500 ml milk
  • 1 pinch of nutmeg
  • 50 g mozzarella
  • 50 g ricotta
  • 50 g Parmesan
  • 50 g cheddar


  • 400 g fresh spinach
  • 2 courgettes
  • 12 fresh lasagna sheets
  • 20 g Parmesan
  • 1 bunch of fresh basil
Start the Bolognaise

Step 1

Start The Bolognaise

Peel and finely dice the onion, carrot, celery and garlic. Fry in the olive oil over a medium heat with the bay leaves for at least 5 minutes with a lid on the pan to soften them. Add the minced meat to the sweated vegetables and break up with a spoon as it cooks over a high heat.

Finish the Bolognaise

Step 2

Finish The Bolognaise

Splash in the wine, milk, tinned tomatoes and then half fill the empty tin with water and add that too (200ml). Heat to a gentle simmer, then lower the temperature, put on a lid and cook very slowly for 3 hours, stirring occasionally and topping up with a little more water if it dries out.

Cheese Sauce

Step 3

Cheese Sauce

Melt the butter in a saucepan and stir in the flour to form a paste. Pour in the milk, a little at a time, stirring continually and only adding more milk when the last has been incorporated and you have a smooth sauce again. Bubble very gently for 2 minutes once all the milk is in, then season well with salt, pepper, grated nutmeg and stir in all 4 types of cheese.


Step 4


Wash the spinach, then add to a huge hot saucepan with a pinch of salt and pepper. Use tongs to keep the leaves moving until they have wilted right down. Drain into a colander and squeeze out excess water.


Step 5


Chop the courgette into a fairly small dice. Fry in a shot of olive oil in a hot frying pan with a pinch of salt and pepper to gain some good colour and soften. Toss the courgette and spinach together.


Step 6


Place a layer of the meat sauce into the base of a deep ovenproof dish. Cover with fresh pasta sheets, then pour over a layer of the cheese sauce before scattering over some of the spinach and courgette mixture. Repeat with more meat, pasta, white sauce and spinach 3 more times before finishing with cheese sauce and an extra grating of Parmesan.


Step 7


Bake in the oven for 20-25 minutes until the top is golden, a little crispy around the edges and piping hot throughout. Leave to rest for 10 minutes before serving. Serves 6.

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