Step-by-step instructions
0/15 done- 1
Heat 1 tbsp of oil in large pan. Very thinly slice the pancetta. Add it to the pan and fry over a medium heat for 5 minutes until it's starting to colour and brown.
- 2
Add the mince and cook for a further 5-10 minutes, breaking up as it cooks, until it's browned all over.
- 3
Remove the mince and pancetta into a bowl and set aside.
- 4
Put the remaining oil in the pan and add onions and garlic. Cook for 5 mins until they're starting to soften.
- 5
Add the remaining veg and cook for a further 5-10 minutes until it's starting to soften.
- 6
Add the mince and pancetta back to the pan. Add the stock cube, dried herbs, salt, bay leaves and stir well. Add the wine, tinned tomatoes, tomato puree, sugar, Worcestershire sauce and plenty of pepper.
- 7
Bring to a simmer, pop a lid slightly ajar on the pan and cook for 1hr-1.5 hours over a medium-low heat until thick and rich. Leave to cool a little.
- 8
Melt the butter in a pan over a medium heat then stir in the plain flour. Cook this for a minute, stirring the whole time.
- 9
Add in the milk, little by little, and whisk to make a nice smooth sauce. When you have added all the milk, whisk constantly for around 5 minutes until the sauce has thickened and coats the back of a spoon.
- 10
Stir in the parmesan and nutmeg and some salt and pepper then set to one side.
- 11
Heat the oven to 180℃/350F fan, 200℃/390F, Gas Mark 6.
- 12
Spread a thin layer of the ragu in the base of your baking dish (roughly 20x30cm), then cover with lasagne sheets. Top with 1/3 of the remaining ragu, a 1/3 of the bechamel, then 1/3 of the grated mozzarella.
- 13
Repeat these layers again - lasagne sheets, ragu, bechamel, mozzarella.
- 14
For the last layer do ragu, lasagne sheets, bechamel, then mozzarella, then sprinkle the parmesan over the top.
- 15
Cook in the oven for 30-40 minutes until the top is golden and bubbling, then remove from the oven and leave to sit for 15 minutes before slicing. This will make slicing the lasagne so much easier and it will stay very hot!
Classic Lasagne Recipe
Homemade is always best when it comes to this classic Lasagne recipe. It’s rich, delicious and so comforting - the ultimate treat for your loved ones.
Step-by-step instructions
0/15 done- 1
Heat 1 tbsp of oil in large pan. Very thinly slice the pancetta. Add it to the pan and fry over a medium heat for 5 minutes until it's starting to colour and brown.
- 2
Add the mince and cook for a further 5-10 minutes, breaking up as it cooks, until it's browned all over.
- 3
Remove the mince and pancetta into a bowl and set aside.
- 4
Put the remaining oil in the pan and add onions and garlic. Cook for 5 mins until they're starting to soften.
- 5
Add the remaining veg and cook for a further 5-10 minutes until it's starting to soften.
- 6
Add the mince and pancetta back to the pan. Add the stock cube, dried herbs, salt, bay leaves and stir well. Add the wine, tinned tomatoes, tomato puree, sugar, Worcestershire sauce and plenty of pepper.
- 7
Bring to a simmer, pop a lid slightly ajar on the pan and cook for 1hr-1.5 hours over a medium-low heat until thick and rich. Leave to cool a little.
- 8
Melt the butter in a pan over a medium heat then stir in the plain flour. Cook this for a minute, stirring the whole time.
- 9
Add in the milk, little by little, and whisk to make a nice smooth sauce. When you have added all the milk, whisk constantly for around 5 minutes until the sauce has thickened and coats the back of a spoon.
- 10
Stir in the parmesan and nutmeg and some salt and pepper then set to one side.
- 11
Heat the oven to 180℃/350F fan, 200℃/390F, Gas Mark 6.
- 12
Spread a thin layer of the ragu in the base of your baking dish (roughly 20x30cm), then cover with lasagne sheets. Top with 1/3 of the remaining ragu, a 1/3 of the bechamel, then 1/3 of the grated mozzarella.
- 13
Repeat these layers again - lasagne sheets, ragu, bechamel, mozzarella.
- 14
For the last layer do ragu, lasagne sheets, bechamel, then mozzarella, then sprinkle the parmesan over the top.
- 15
Cook in the oven for 30-40 minutes until the top is golden and bubbling, then remove from the oven and leave to sit for 15 minutes before slicing. This will make slicing the lasagne so much easier and it will stay very hot!
Ingredients (27)
2 tbsp Olive oil
100 g Pancetta (The thinly sliced type)
500 g Beef mince (5% fat)
1 Onion (Finely chopped | See notes)
4 Garlic cloves (Peeled and crushed)
1 Large carrot (Finely diced)
1 Celery stick (Finely diced)
1 Beef stock cube
1/2 tsp Dried rosemary
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/2 tsp Sea salt
3 Bay leaves
150 ml Red wine
400 g Tinned chopped tomatoes (Plus 1/2 tin of water)
2 tbsp Tomato puree
1 tsp Sugar
2 tbsp Worcestershire sauce
Freshly ground black pepper
50 g Butter
50 g Plain flour
600 ml Whole milk
60 g Grated parmesan
1/2 tsp Ground nutmeg
300 g Fresh lasagne sheets (10-12 | See notes)
200 g Grated mozzarella
60 g Grated parmesan
Ingredients(27)
2 tbsp Olive oil
100 g Pancetta (The thinly sliced type)
500 g Beef mince (5% fat)
1 Onion (Finely chopped | See notes)
4 Garlic cloves (Peeled and crushed)
1 Large carrot (Finely diced)
1 Celery stick (Finely diced)
1 Beef stock cube
1/2 tsp Dried rosemary
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/2 tsp Sea salt
3 Bay leaves
150 ml Red wine
400 g Tinned chopped tomatoes (Plus 1/2 tin of water)
2 tbsp Tomato puree
1 tsp Sugar
2 tbsp Worcestershire sauce
Freshly ground black pepper
50 g Butter
50 g Plain flour
600 ml Whole milk
60 g Grated parmesan
1/2 tsp Ground nutmeg
300 g Fresh lasagne sheets (10-12 | See notes)
200 g Grated mozzarella
60 g Grated parmesan
Originally from tamingtwins.com
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