Try this Lasagne from Mike at Mogfood.
7th January 2013
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This classic dish is a great family dinner, it can be prepared ahead and even frozen until you need it.

I make this using Stock instead of Milk for the Cheese Sauce, I find it makes it a bit lighter. If you want to use Milk you can substitute it.


For the Bolognese

  • 450g Minced Beef
  • 2 Onions, diced
  • 2 Cloves of Garlic, crushed
  • 1 Bay Leaf
  • 1 tbsp Tomato Purée
  • 125ml Red Wine
  • 400g Chopped Tomatoes
  • 800ml Beef Stock
  • 1 tsp Sugar
  • 1 tsp Oregano
  • Lasagne Sheets

For the Cheese Sauce

  • 25g Butter
  • 25g Flour
  • 500ml Chicken Stock
  • 75g Chedder Cheese, Grated. Plus some for the top


  • Heat a large frying pan with deep sides or a sauce pan and add some oil and the Minced Beef, cook until browned all over and then tip into a bowl.
  •  Turn down the heat and add the Onion, Garlic and Bay to the pan and sweat until the Onion goes translucent.
  • Add the meat back into the pan and season with salt and pepper.
  • Push all of this to one side of the pan and put the Tomato Purée in the pan to toast.
  • This stops it being so bitter, toast this for about a minute and then mix it through your mix.
  • Add the Wine and let simmer until reduced by half.
  • Then add Chopped Tomatoes and Stock (I measure the stock by filling up the Tomato can twice), Sugar and Oregano.
  • Bring to the boil and then reduce to simmer. This should simmer for at least an hour, you may need to add more liquid (water or stock) during cooking.
  • A mistake people often make when cooking Minced Beef is that they only cook it for 20 minutes or so, Beef is tough and needs a longer cook to soften it.

When this is cooked make the sauce.

  • Melt the Butter in a pan and then add the Flour.
  • Whisk this over a low heat for a minute or 2 until it starts to turn golden.
  • Add the stock in stages whisking all the time, this is so you do not get lumps. When all of the Stock is added whisk it over a low heat until at a thickness that will coat a spoon.
  • Remove from the heat and whisk in the cheese.
  • To assemble the Lasagne spread a third of your Bolognese in the bottom of the dish, top with Lasagne Sheets.
  • Don't overlay the sheets, they wont cook properly if you do. Break or cut them as you need to.
  • Top this with another third of your mix, add a layer of pasta. Finally spoon in your remaining Bolognese, top with pasta and pour over your Cheese Sauce.
  • At this stage you can let it cool and keep it in the fridge for a day or 2 or freeze it, get it out the day before you want to cook it and defrost it in the fridge.
  • When you are ready to cook it top generously with Grated Cheese and bake at 200c for 20 minutes until the top is golden and you can push a knife through it easily.
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