Who doesn’t love a classic and rich in flavour lasagne? Mama’s Lasagne is my recipe that I’ve perfected over the years. It’s really easy to make and I like to prepare it in the morning or night before, to let the flavours intensify and save you time. You can also cook these in advance and freeze them, perfect when you have a busy schedule.
It might look like a lot of steps, but they all take minimal effort. You can also mix it up by adding some grated carrot and celery to the Ragu. That’s a good trick to get the kids to eat some extra veggies. We love serving it with garlic bread and salad on the side.
I would love to have your input on my recipe posts. Would you prefer recipes with step by step instruction and photos or just the recipe on its own?
I really hope that you enjoy this Lasagne recipe, as much as our friends and family do. I’d love to see photos of you making this lasagne, you can find my pin for this recipe here.
Bolognese (Ragu) Sauce
- 500 grams beef mince
- 1 onion finely diced
- 2 garlic cloves finely diced
- 800 grams tinned, chopped tomatoes
- 1 tbsp tomato puree
- 2 tbsp parsley
- 1 olive oil dash for browning the mince
- 1 red wine big dash for flavour
- 600 ml milk
- 50 grams butter
- 50 grams plain flour
- 100 grams cheese grated
- 1 pinch salt
- 1 pinch nutmeg
- 1 pinch black or white pepper
- 300 grams lasagne sheets
- Heat the oven 180 Degrees or Gas Mark 4
- Finely dice the onions and garlic
- Grate the cheese
Bolognese (Ragu) Sauce
- Dice the onion and garlic
- In a big cooking pot, heat a little bit of olive oil and brown the mince, onions, and parsley.
- Add the garlic and tomato puree. Mix it well
- Add the tinned tomatoes
- Add a dash (or big dash) of red wine.
- Let it cook on low heat for at least 30 minutes – don't cover the pot.
- In a smaller cooking pot, melt the butter and mix the flour with a whisk until it reaches a lighter shade of yellow.
- Pour in the milk and whisk it all together, until you have a smooth sauce.(Don't worry if you a have a few clumps, that just means you whisked a bit on the slow side. All you have to do is, take a sieve to get rid of the clumps and cook what is left)
- Add salt, pepper, and nutmeg. (Season to taste)
- Let it cook on low heat for about 30 minutes.
Assemble the lasagne
- Lightly butter an ovenproof dish
- Put a layer of bolognese sauce at the bottom
- Add a layer of lasagne sheets, another layer of bolognese sauce and then top it with bechamel sauce.
- Repeat the above step until you fill the form. Bechamel sauce should be the last layer.
- Add lots of cheese as a topping
- For 30-40 minutes in the middle of the oven.
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