Lasagne
Here is a straightforward way to make Lasagne at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 1 Tblsp Olive Oil
- 2 Bacon
- 1 Finely sliced Onion
- 1 stick Celery
- 1 medium Carrots
- 2 clove Garlic
- 500 g Ground Beef
- 1 Tbls Tomato Puree
- 800 g Tomatoes
- 1 Tblsp Honey
- 500 g Lasagne Sheets
- 400 ml Creme Fraiche
- 125 g Mozzarella Balls
- 50 g Grated Parmesan cheese
- Topping Basil Leaves
Method
- Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.
- Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.
- Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.
- Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.
- Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.
Tips for the best Lasagne
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Lasagne ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Lasagne recipe hard to make?
It is rated hard: 15 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for tblsp olive oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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