Rich, warming and deeply comforting our classic lasagne has been a midweek staple for decades.
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Yields:
4 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 25 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
855
Ingredients
FOR THE TOMATO SAUCE
1 Tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 Tbsp. tomato purée
Pinch sugar
2 tsp. dried basil
2 x 400g tins chopped tomatoes
500 g beef mince
FOR THE WHITE SAUCE
25 g butter
25 g plain flour
600 ml milk
75 g Parmesan, grated
TO ASSEMBLE
9 dried lasagne sheets, about 150g
225 g mozzarella, sliced
Directions
Step 1For the tomato sauce, heat the oil in a large pan over low heat. Cook the onion for 5min, until softened. Stir in the garlic, tomato purée, sugar and basil and cook for 1min. Add the chopped tomatoes and some seasoning and simmer, stirring occasionally, for 20min, until pulpy.
Step 2Stir in the beef mince, breaking it up with a wooden spoon. Simmer for 25min, until the sauce has reduced.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Meanwhile, make the white sauce. Melt the butter in a medium pan over medium heat. Stir in the flour and cook for 1min. Remove pan from heat and gradually mix in the milk to make a smooth sauce. Return pan to the heat and cook, stirring, until thickened. Stir in the Parmesan and plenty of seasoning.
Step 4Spoon 1⁄3 of the beef mixture into the base of a roughly 19 x 26cm (2 litre) ovenproof dish. Lay on 1⁄3 of the lasagne sheets in a single layer, breaking to fit if needed. Spoon over 1⁄3 of the white sauce. Top with 1⁄3 of the mozzarella. Repeat twice more, ending with mozzarella.
Step 5Cook in the oven for 30-35min, or until golden and bubbling. Serve with a crisp green salad, if you like.
Per serving:
Calories: 855
Protein: 55g
Fat: 47g
Saturates: 25g
Carbs: 50g
Sugars: 18g
Fibre: 5g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
