March 16, 2025
Lasagne
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A classic dinner idea that I utterly adore; a homemade lasagne is always a comfort meal, and I adore it.
This deliciously moreish recipe is comfort in a bowl, and I know you are all going to love it as much as I do.
Dinner ideas
So, lasagne has been something that I have eaten and made countless times over the years, and I am sure that many of you guys have as well. It’s such a classic weeknight and weekend meal idea, and I am always here for it. It’s comfort in a meal in my opinion, and if I can always eat that sort of food, I will.
My sausage pasta bake, my bacon broccoli gnocchi bake and even my macaroni cheese are just a few of my other favourites, and I honestly LOVE them as well. They are easy to make meal ideas that are just so delicious and cosy and moreish.
I love posting my savoury recipes and as much as it’s new to some of you, those who love them keep asking for more and more. And even thought lasagne is something that pretty much most people have made or eaten at some point, I had countless requests for how I simply make it, so here is the recipe for you.
Lasagne
So lasagne (or lasagna) is a classic – there are probably hundreds if not thousands of variations on this classic dish across books and the internet, but I am still just going to put my version up anyway as I know lots of you want it anyway.
To dumb down the description of what it is, it’s pasta sheets, with a filling, and a cheese sauce. It’s a dish that goes back years and years and years and it’s so iconic, and definitely a classic recipe. The famous nature of it makes it even better in my eyes as we all know and appreciate it.
This recipe use a tomato and meat bolognese filling, with a homemade cheese sauce, and the large flat pasta sheets. This is traditionally how I ate it growing up, and how I have also made it. It’s a purposefully simple recipe, and even though the ingredients list seems quite long it’s as simple as I can make it, whilst also being incredibly delicious still.
Bolognese
The bolognese sauce is an easy sauce to whack into a large pot or frying pan and simmer whilst you carry on with the cheese sauce later on. It has more in it compared to some recipes, but I am not mad about it.
- Oil – I always love using olive oil in my savoury dishes, but it can be replaced with other oils easily, or a spray
- Veg – I use a base mixture of onion, carrot and celery. I really finely shop them down, as small as possible, as I don’t want the texture to be overwhelming.
- Mince – I like a mix of beef and pork, but you can use a mixture or any other.
- Flavours – garlic, Worcestershire sauce, soy sauce, mixed herbs, and of course salt and pepper.
- Tomatoes – I use the basic tinned chopped tomatoes – but if you want less texture you can use passata
Cheese sauce
The cheese sauce is very similar to my macaroni cheese sauce because I love it – there are slight differences, even in the volume of the ingredients because of how much cheese sauce I want in this recipe. It’s a homemade roux, and then cheese added in to make the cheese sauce
- Butter – I use a block butter as the base, unsalted or salted works well
- Flour – Plain flour is best
- Milk – you can use whole milk, or semi skimmed, but the whole milk is definitely more luxurious
- Cheese – I use a mix of a mature cheddar cheese and parmesan
- Seasoning – salt and pepper, as always.
Assembly & bake
There is always a bit of debate in the particular order in which you should assemble a lasagne, and I am here for you to do it however you fancy. I obviously have to write how I do it, but it’s up for interpretation.
I start with a third of the bolognese sauce in my dish, then I layer on lasagne sheets. I don’t soak my sheets in water first. Then I add on a third of the cheese sauce. I repeat this twice more, and then I sprinkle over a healthy amount of grated cheddar cheese because more the merrier, of course.
I bake in my oven until it’s golden, bubbly and delicious – and I love to serve this lasagne with garlic bread, some salad, or just devour it as it is. It’s 100% one of my favourite things to eat, and make, and I hope you love this recipe.
Tips & Tricks
- This recipe is delightful served fresh from the oven with garlic bread, or salad, or both
- You can prep this in advance easily and reheat in the oven (cover with foil)
- You can freeze it for 3+ months
- I use a medium-large baking dish
Lasagne!
Ingredients
Bolognese
- 1 tbsp olive oil
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 2 celery stalks (finely chopped)
- 2-4 garlic cloves (finely chopped)
- 250 g beef mince
- 250 g pork mince
- 800 g chopped tomatoes (two tins)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried mixed herbs
- salt and pepper to taste
Cheese sauce
- 50 g unsalted butter
- 50 g plain flour
- 550 ml milk
- 100 g mature cheddar cheese
- 100 g parmesan
- salt and pepper to taste
Assembly
- lasagne sheets
- grated cheddar cheese
Instructions
- Preheat the oven to 200ºc/180ºC fan and grab a medium-large baking dish.
- Add the oil to a large pan and add the carrots, celery and onions and fry for a few minutes
- Add the garlic and fry again.
- Add the mince, and fry until it’s all brown.
- Add the tomatoes, worcestershire sauce, soy sauce and herbs and season with salt and pepper.
- Continue to heat and simmer on a low heat whilst you make the cheese sauce.
- Add the butter to a pan and melt
- Add in the flour, and stir and cook for a few minutes to cook out the flour.
- Gradually add in the milk, stirring well, to prevent any lumps.
- Add the cheeses, salt and pepper and simmer for a couple of minutes to thicken.
- Assemble the lasagne by spreading one third of the bolognese on the bottom of the baking dish, adding a layer of lasagna sheets, and then pouring over a third of the cheese sauce.
- Repeat twice more, using up the ingredients.
- Sprinkle over some extra cheese. Bake in the oven for about 40 minutes, until golden brown and bubbling on top
Notes
- This recipe is delightful served fresh from the oven with garlic bread, or salad, or both
- You can prep this in advance easily and reheat in the oven (cover with foil)
- You can freeze it for 3+ months
- I use a medium-large baking dish
ENJOY!
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