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How to make lasagne

by Great British Chefs27 May 2016

How to make lasagne

Lasagne makes for a cheap, convenient and delicious dinner any day of the week and is a great option for feeding the whole family. It’s a great comfort food and any leftovers will happily keep in the fridge for a few days. Have your beef ragu and bechamel sauce prepared in advance, along with your lasagne sheets and some grated cheese, and this dish can be put together in under an hour.

Preheat the oven to 180℃/gas mark 4
Have the ragu, bechamel sauce and lasagne sheets ready and a square or rectangle oven proof dish
Begin with a layer of the ragu sauce, spreading it around 1cm thick in the bottom of the dish
Add a layer of pasta sheets, breaking them to fit if need be, followed by a thin layer of bechamel
Repeat this process 4 times until the dish is full, then sprinkle with cheddar or Parmesan cheese
Bake for 40-45 minutes until the top is golden brown and hot all the way through
Leave to rest for 5 minutes before dividing into portions and serving


Lasagne works really well as a vegetarian dish – just substitute the mince in the ragu for a mixture of your favourite vegetables. Try Andy Waters’ Vegetarian Lasagne or Becca Pusey’s Squash lasagne with spinach and walnut pesto for a twist on the classic filling. Russell Brown uses pig’s cheeks in his Lasagne in place of beef and Paul Heathcote gives his lasagne recipe a flavour boost with the addition of salty bacon.

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