Theme
🌐Translate
⋯
Lasagne al forno
By Mary Berry · bbc.co.uk
Serves 8-10
2 hrs 15 min + 6 hrs chill
Baked lasagne with beef ragù, béchamel, and melted cheddar; assembled in layers and chilled before baking until golden.
| prepPreheat oven to 160°C / 140°C Fan / Gas 3 | ||||||||
| 30 ml olive oil | Brown beef, remove | Cook onion, celery, garlic; return beef, stir in flour | Add stock, bring to boil; add jelly, tomato purée, thyme | Stir in tinned tomatoes, simmer 160°C / 140°C Fan, 1–1½ hrs | Layer ragù, béchamel, sheets, ragù, béchamel, sheets, ragù, béchamel; top with cheddar | Cover, chill 6 hrs | Preheat oven to 200°C / 180°C Fan / Gas 6 | Bake 200°C / 180°C Fan, 45 min until golden & bubbling |
| 900 g beef mince | ||||||||
| 2 onions, roughly chopped | ||||||||
| 4 sticks celery, finely chopped (optional) | ||||||||
| 2 garlic cloves, crushed | ||||||||
| 2 level tbsp / 20 g plain flour | ||||||||
| 150 ml / ¼ pint beef stock | ||||||||
| 1 tbsp redcurrant jelly or 1 tsp caster sugar (optional) | ||||||||
| 45 g tomato purée | ||||||||
| 1 tbsp chopped thyme | ||||||||
| 2 × 400 g tins chopped tomatoes | ||||||||
| 50 g butter | Melt butter, cook flour 1 min | Whisk in milk until thickened; stir in mustard, Parmesan, season | ||||||
| 50 g plain flour | ||||||||
| 750 ml / 1¼ pints hot milk | ||||||||
| 2 tsp Dijon mustard | ||||||||
| 50 g Parmesan, finely grated | ||||||||
| salt and freshly ground black pepper | ||||||||
| 12 lasagne sheets | ||||||||
| 75 g mature cheddar, grated | ||||||||
Read left to right — each column combines what's behind it.
🛒 Shopping list19 items
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free