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
1Tbsp.
olive oil
1
onion, finely chopped
2
garlic cloves, crushed
2Tbsp.
tomato purée
Pinch sugar
2tsp.
dried basil
2 x 400g tins chopped tomatoes
500g
beef mince
FOR THE WHITE SAUCE
25g
butter
25g
plain flour
600ml
milk
75g
Parmesan, grated
TO ASSEMBLE
9
dried lasagne sheets, about 150g
225g
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
