Mary Berry Recipes
Classic Beef Lasagne, A Heartwarming Family Favourite
There's nothing quite like a homemade lasagne to bring warmth and joy to the supper table. My classic recipe ensures a rich, comforting dish that's simply irresistible.
Why You'll Love This Recipe
- A perfect balance of rich, savoury meat ragù and creamy, delicate béchamel sauce.
- Utilises readily available ingredients, making it accessible for any home cook.
- Can be prepared in advance, making it ideal for entertaining or busy weeknights.
- A comforting and satisfying meal that appeals to all ages, truly a family favourite.
Ingredients
- For the Beef Ragù:
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 500g lean beef mince
- 100g smoked bacon lardons or pancetta, diced (optional)
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 150ml red wine (optional, or use beef stock)
- 150ml beef stock
- 1 bay leaf
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- A pinch of sugar (to balance acidity)
- For the Béchamel Sauce:
- 75g unsalted butter
- 75g plain flour
- 1 litre full-fat milk, warmed
- 1/2 tsp freshly grated nutmeg
- Salt and white pepper to taste
- For Assembly:
- 12-15 sheets fresh lasagne pasta (or dried, pre-cooked if specified)
- 100g Parmesan cheese, freshly grated
- 50g mature Cheddar cheese, grated (optional, for extra topping)
Equipment Needed
Large deep saucepan or casserole dish • Medium saucepan • Whisk • Wooden spoon • Grater • Measuring jugs and spoons • Large ovenproof dish (approx. 30x20cm)
Step-by-Step Instructions
- 1. Begin with the Beef Ragù: Heat the olive oil in a large, deep saucepan or casserole dish over a medium heat. Add the chopped onions and cook gently for about 5-7 minutes until softened and translucent. Add the crushed garlic and cook for another minute until fragrant.
- 2. Increase the heat slightly and add the beef mince (and lardons/pancetta, if using). Brown the mince thoroughly, breaking it up with a spoon, until no pink remains. This step is crucial for flavour, my dear.
- 3. Drain off any excess fat, then stir in the tomato purée and cook for a minute. Pour in the red wine (if using) and bring to a simmer, allowing it to reduce by half. This deepens the flavour beautifully.
- 4. Add the chopped tomatoes, beef stock, bay leaf, and dried oregano. Season with salt, pepper, and a pinch of sugar. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for at least 45 minutes to 1 hour, stirring occasionally, until the sauce is rich and thickened. Remove the bay leaf before assembling.
- 5. Now for the Béchamel Sauce: Melt the butter in a separate saucepan over a medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a 'roux'. This cooks out the raw flour taste.
- 6. Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thick. Bring it to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring, to ensure it's cooked through. Season with nutmeg, salt, and white pepper. A little tip: keep whisking to avoid any lumps!
- 7. To Assemble the Lasagne: Preheat your oven to 190°C (170°C fan/Gas Mark 5). Grease a large ovenproof dish (approximately 30x20cm).
- 8. Spread a thin layer of béchamel sauce over the bottom of the dish. Lay a single layer of lasagne sheets over the sauce, trimming to fit if necessary. Don't overlap too much.
- 9. Spoon a generous layer of the beef ragù over the pasta, spreading it evenly. Then, spoon over another layer of béchamel sauce. Sprinkle with a little grated Parmesan.
- 10. Repeat the layers: pasta, ragù, béchamel, Parmesan, until you have used all the ragù and pasta, finishing with a layer of pasta. Ensure your top layer is béchamel sauce.
- 11. Sprinkle generously with the remaining Parmesan cheese and the optional mature Cheddar. This will give you that wonderful golden crust.
- 12. Bake for 35-45 minutes, or until the top is golden brown and bubbling, and the pasta is tender. If the top is browning too quickly, you can cover it loosely with foil.
- 13. Once baked, remove from the oven and allow it to rest for 10-15 minutes before serving. This allows the layers to settle beautifully, making for easier and neater serving. Enjoy, my dear!
How to Store \u0026 Reheat
To Store: Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days. To Freeze: Once completely cooled, individual portions or the entire lasagne can be wrapped well or placed in freezer-safe containers and frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. To Reheat: Reheat individual portions in the microwave until piping hot, or cover the lasagne with foil and reheat in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 20-30 minutes, or until heated through. Remove the foil for the last 5-10 minutes if you'd like to crisp up the top again.
Mary's Secrets to Success
My top tips for a truly excellent lasagne are threefold: firstly, ensure your mince is beautifully browned before adding other ingredients – this builds a wonderful depth of flavour. Secondly, take your time with the béchamel, whisking constantly to achieve that perfect, silky texture. And finally, don't rush the resting time after baking; allowing the lasagne to settle for 10-15 minutes makes for much neater slices and ensures all those delightful layers stay put. It's these little touches that make all the difference, don't you know!
Frequently Asked Questions
Can I make this lasagne ahead of time?
Absolutely, my dear! Lasagne is a wonderful dish for making ahead. You can assemble the entire lasagne, right up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, allow it to come to room temperature for about 30 minutes before popping it into the oven. You might need to add an extra 10-15 minutes to the baking time if it's going in cold.
How do I prevent a lumpy béchamel sauce?
Ah, a common query! The trick to a silky-smooth béchamel is to gradually add warm milk to your roux (the butter and flour mixture), whisking continuously. Start with a small amount of milk to create a very thick paste, then slowly add more, ensuring each addition is fully incorporated and smooth before adding the next. Don't rush it, and keep that whisk moving! If you do find a few lumps, a quick whizz with an immersion blender will sort it out beautifully.
Can I freeze cooked lasagne?
Indeed you can, and it freezes wonderfully! Once your lasagne is fully cooked and completely cooled, you can portion it into freezer-safe containers or wrap the whole dish tightly in cling film and then foil. It will keep beautifully in the freezer for up to three months. Just remember to thaw it thoroughly in the refrigerator overnight before reheating. It's a lifesaver for busy days!
What if I can't find fresh lasagne sheets?
Not to worry at all! Dried lasagne sheets work perfectly well. Many brands of dried pasta are 'no-boil' or 'oven-ready', meaning they can be used directly from the packet without pre-cooking. Do check the instructions on your specific packet, as some older varieties might still recommend a quick boil first. If you use dried sheets, ensure your sauces are a little more generous, as the pasta will absorb more liquid during baking.
How can I make this lasagne vegetarian?
Making a vegetarian version is quite simple and just as delicious! Instead of beef mince, you could use a good quality plant-based mince, or a lovely combination of finely diced mushrooms, lentils, and perhaps some grated carrot and courgette. Follow the same steps for the ragù, allowing the vegetables to soften and the flavours to meld. The béchamel remains the same, or you could use a dairy-free alternative if needed.
