Name: Fuss-Free Classic Lasagne Recipe
Prep time: 30 min
Cook time: PT-490150H27M45S
Total time: PT-490150H27M45S
Cuisine: Italian
Ingredients: 250g mozzarella, drained and grated; 85g block Parmesan, grated; 18-20 no cook lasagne sheets; 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 cans chopped tomatoes; 4 tbsp ketchup; small glass red wine (optional); 200g butter; 140g flour; 1.7l milk; few gratings nutmeg; salt and pepper to season

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 about 10 minutes until golden. Add the crushed garlic, dried mixed herbs, and bay leaves, and cook for another 2 minutes.

Step 2: In a large frying pan, crumble in a quarter of the minced beef and cook until browned. Transfer to the pan with onions. Repeat in batches until all the beef is cooked and combined with the onions.

Step 3: Add the chopped tomatoes and ketchup to the meat mixture. Rinse the empty cans with the red wine or a little water and pour into the pan. Season well, bring to a simmer, and cook gently for 30 minutes until thick and saucy. Set aside.

Step 4: To make the white sauce, melt the butter in a pan. Whisk in the flour, then gradually add the milk, seasoning with nutmeg and salt. Bring to a simmer, whisking continuously for about 5 minutes until smooth and thickened. Remove from heat.

Step 5: Divide the ingredients to make two lasagnes. Begin by spreading a thin layer of meat sauce in an ovenproof dish, drizzle some white sauce on top, and scatter a little mozzarella. Cover with lasagne sheets.

Step 6: Add more meat sauce, white sauce, and mozzarella, then another layer of sheets. Repeat once more, finishing with a layer of white sauce and a scattering of grated parmesan.

Step 7: Chill in the fridge for up to a day or freeze for up to three months. To cook, preheat the oven to 200C/180C fan/gas 6. Bake for 35-40 minutes until golden and crisp around the edges. Let rest for 10 minutes before serving.

Tips & Variations

You can add finely chopped vegetables like carrot, celery, courgette, or mushrooms when frying the onions for extra flavor and nutrition.

Wilt some fresh spinach, squeeze out excess water, chop it, and scatter it between the layers for a green boost.

Scatter halved cherry tomatoes through the layers for bursts of freshness.

You can freeze just the meat sauce in bags for future use in dishes like Spaghetti Bolognese or Shepherd’s pie.

When freezing the whole lasagne, cover tightly with cling film and freeze flat. Defrost in the fridge for a day before cooking or cook from frozen by adjusting oven times as suggested.

Storage

Store any leftover lasagne covered in the fridge for up to 2 days. Reheat in the oven at 180C/160C fan until hot throughout. You can freeze lasagne for up to 3 months. Thaw overnight in the fridge before baking or cook from frozen by covering with foil and baking at a lower temperature for longer, then finishing uncovered to brown the top.

FAQs

Can I use pre-cooked lasagne sheets?

Yes, no-cook sheets work best in this recipe because they soften during baking with the sauce, but you can substitute with pre-cooked sheets by adjusting layering and baking times slightly.

Is it necessary to add red wine?

No, red wine is optional. It adds depth to the meat sauce but can be replaced with a little water if preferred, without compromising the overall flavor.