Ingredients

250g mozzarella, drained and grated

18-20 no cook lasagne sheets

85g block parmesan, grated

3 tbsp olive oil

4 onions, finely chopped

8 garlic cloves, crushed

1 tbsp dried mixed herbs

2 bay leaves

1kg minced beef

4 x 400g/14oz cans chopped tomatoes

4 tbsp ketchup

Small glass red wine (optional)

200g butter

140g flour

1.7l milk

Few gratings nutmeg

Instructions

Step 1: Heat the olive oil in a large saucepan and gently cook the onions for 10 minutes until golden. Add the crushed garlic, dried mixed herbs, and bay leaves, then cook for 2 more minutes.

Step 2: In a large frying pan, brown a quarter of the minced beef, then add it to the onion mixture. Continue cooking the beef in batches until all is browned and combined with the onions.

Step 3: Add the chopped tomatoes and ketchup to the pan with the beef and onions. Rinse out the tomato cans with red wine or water and add this to the mixture. Season and bring to a simmer. Cook gently for 30 minutes until thick and saucy, then set aside.

Step 4: To make the white sauce, melt the butter in a pan and add the flour, whisking well. Gradually pour in the milk while whisking continuously. Season with salt, pepper, and a few gratings of nutmeg. Simmer for 5 minutes, whisking until the sauce is smooth and thickened, then remove from heat.

Step 5: Divide ingredients to make two lasagnes. Start with a thin layer of meat sauce in an ovenproof dish, drizzle with white sauce and scatter some mozzarella on top. Cover with lasagne sheets, then add more meat sauce, white sauce, mozzarella, and another layer of lasagne sheets. Repeat once more, finishing with a top layer of white sauce and a generous sprinkle of parmesan.

Step 6: The assembled lasagne can be chilled in the fridge for up to a day or frozen for up to 3 months. To cook, preheat the oven to 200C/180C fan/gas 6 and bake for 35-40 minutes until the top is golden and crisp around the edges. Let it settle for 10 minutes before serving.

Tips & Variations

Add extra vegetables such as finely chopped carrot, celery, courgette, leek, sliced mushrooms, or chopped peppers when frying the onions for added flavor and nutrition.

Wilt fresh spinach, squeeze out excess moisture, chop, and scatter through the layers for a green twist.

Scatter cherry tomatoes throughout the layers for bursts of sweetness.

Meat sauce can be made ahead and frozen in bags for versatile use in other dishes like Spaghetti Bolognese or Shepherd’s pie.

For freezing whole lasagne, cover tightly with cling film and freeze flat. Defrost in the fridge for a day before cooking or cook from frozen at lower temperature with foil, then increase the heat to brown the top.

FAQs

Can I make the meat sauce ahead of time?

Yes, the meat sauce can be made in advance and stored in the fridge for up to 3 days or frozen in portions for several months. It’s a great base for multiple dishes beyond lasagne.

Do I need to pre-cook the lasagne sheets?

No, this recipe uses no-cook lasagne sheets, which soften during baking as they absorb moisture from the sauces. Just be sure to use enough sauce to keep the lasagne moist.