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Layers of rich beef ragu, silky bechamel and pasta baked until bubbling. The ultimate comfort food that gets better every time you make it.
What you need 🛒
How to make it 👨🍳
Heat the Olive oil in a wide, heavy pan over medium heat. Add the Onion and fry for 8 minutes until soft and translucent.
Add the Garlic cloves and stir for 1 minute.
Turn the heat to high, add the Beef mince, and break it up with a spoon. Cook for 8–10 minutes until deeply browned — you want real colour here, not just grey. Drain off any excess fat.
Stir in the Tomato puree and cook for 2 minutes.
Pour in the Red wine and let it bubble until reduced by half.
Add the Tinned chopped tomatoes and Dried oregano. Season well with salt and pepper and simmer on a low heat for 30 minutes until thick and rich. This is your Bolognese (the beef and tomato meat sauce).
Make the béchamel (white sauce): melt the Butter in a separate saucepan over medium heat. Stir in the Plain flour and cook for 1 minute until it smells nutty and biscuity.
Add the Whole milk gradually, whisking constantly, until the béchamel is smooth and thick enough to coat the back of a spoon. Season with salt and pepper.
Preheat the oven to 180°C / 350°F.
Build the lasagne in a deep baking dish: a thin layer of Bolognese on the base, then Lasagne sheets, then Bolognese, then béchamel. Repeat the layers, finishing with a top layer of béchamel.
Scatter the Parmesan and Mozzarella over the top.
Bake for 40–45 minutes until the top is bubbling and deep golden brown. Leave to rest for 10 minutes before cutting.
