Lasagne
Cuisine: Italian
Lasagne is a baked Italian pasta layered with a slow-cooked beef ragu, soft pasta sheets and a creamy topping. This home version browns bacon with onion, celery and carrot, simmers minced beef in tomato, then stacks lasagne sheets with crème fraîche, mozzarella and Parmesan.
At a glance
Active ~45 min · Bake 25–30 min · Serves 6 · Intermediate · ≈ 520 kcal/serving (estimate)
Lasagne is a baked Italian pasta layered with a slow-cooked beef ragu, soft pasta sheets and a creamy topping. This home version browns bacon with onion, celery and carrot, simmers minced beef in tomato, then stacks lasagne sheets with crème fraîche, mozzarella and Parmesan. The oven finishes the top golden while the sauce sets between the layers. Rest the tray 10 minutes before slicing so the portions hold.
Tutorial
Ingredients
- 1 tblsp Olive Oil
- 2 Bacon
- 1 finely chopped Onion
- 1 Stick Celery
- 1 medium Carrots
- 2 cloves chopped Garlic
- 500g Minced Beef
- 1 tbls Tomato Puree
- 800g Chopped Tomatoes
- 1 tblsp Honey
- 500g Lasagne Sheets
- 400ml Creme Fraiche
- 125g Mozzarella Balls
- 50g Parmesan Cheese
- Topping Basil Leaves
Steps
- 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.
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Time and temperature
Ragu simmer: 20–30 min after browning · Assemble: 10 min · Bake: 180 °C / 160 °C fan, 25–30 min until bubbling and golden · Rest: 10 min before cutting
Nutrition
520 kcal · Protein 28 g · Fat 28 g · Carbs 38 g
1/6 of tray (estimate)
Substitutes
- Crème fraîche topping → classic béchamel (butter, flour, milk) for a more traditional finish
- Minced beef → half beef / half pork, or plant mince with extra oil
- Fresh mozzarella → grated low-moisture mozzarella if you prefer less water in the bake
Storage
Cool completely, then refrigerate covered for up to 3 days. Reheat slices at 170 °C for 15–20 min, covered with foil so the top does not dry out. Freeze portions up to 2 months; thaw overnight in the fridge before reheating.
FAQ
- How long do you bake lasagne?
- About 25–30 minutes at 180 °C (160 °C fan) until the edges bubble and the cheese is golden. Rest 10 minutes before cutting.
- Do I need to pre-cook the lasagne sheets?
- Most dried sheets soften in the sauce during baking if the ragu is loose enough. If the pack says “no pre-cook”, assemble dry; add a splash of water or milk around the edges if it looks dry.
- Can I make lasagne ahead?
- Yes. Assemble up to a day ahead, cover and chill. Bake from cold and add 5–10 minutes. Or freeze the unbaked tray tightly wrapped.
- What is the difference between lasagne and lasagna?
- Same dish: lasagne is the usual British/Italian spelling; lasagna is common in American English. The layered pasta bake is identical.