Classic lasagne
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Serves:     people
Notes from Anna

Nothing beats homemade lasagne! Rich authentic bolognese with creamy bechamel sauce, fresh pasta and lots of parmesan, nothing like the pre-cooked gloop, this is festive pasta in Italy!
Don‘t be put off by the time it takes to make this dish. You can make the individual components several hours in advance and then assemble the lasagne when needed. And always use fresh sheets of pasta, now widely available in supermarkets.
To freeze, cool completely then wrap in cling film and then foil. To serve, defrost overnight in a cool place then heat in a hot oven 190˚C/170˚C fan/Gas 5 for 55 minutes.



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  1. PRE-HEAT OVEN TO 160˚C/140˚C fan/Gas 3
  2. Grease a 20cm x 30cm rectangular oven dish. Cover the bottom with a ladle of bolognese sauce .
  3. Add a layer of lasagne and cover with béchamel sauce . Add another ladle of bolognese sauce and sprinkle with parmesan.
  4. Repeat the layers finishing with a layer of pasta covered with béchamel sauce and a generous sprinkling of parmesan.
  5. Bake in the oven for 1 hour by which time the top of the lasagne should be a golden colour.
  6. Cover the dish with foil and leave to rest for at least 15 minutes before serving.

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