One of the most abused Italian dishes, the rich layered dish of lasagne is wonderful when done properly. Unfortunately, the closest most people have ever come is the muck served in many restaurants or frozen in plastic containers. Try tasting the real thing – it’s a lot of effort, but sooooo worth it. The whole dish should be luxuriant & sloppy, not like a slice of dry cake made with half-cooked pasta.

The Recipe

This one can be meaty if you use minced beef, or becomes a vegetarian lasagne if you use minced Quorn.


1 quantity ragu (Bolognese Sauce)

1 quantity Bechamel Sauce

Lasagne verde sheets, uncooked

100g cheese, grated


First start cooking the ragu (Bolognese sauce); this will take the longest. Whilst it is reducing down to its final rich consistency, make the white Bechamel sauce.

When both sauces are cooked, part-boil the lasagne sheets for 10 minutes, and drain. Then you are ready to layer the dish. Start with a layer of ragu, followed by a layer of Bechamel, followed with a single layer of lasagne sheets, and then repeat. Aim for lots of thin layers. You should end up with a layer of Bechamel and the grated cheese.

Bake uncovered in the middle of the oven at gas mark 6 for 30-35 minutes, until the top layer of cheese and Bechamel sauce have turned a deep, golden brown.

Serves 4.