For more midweek meal inspiration check out our favourite lasagne recipes with options from seafood lasagnes to vegan and vegetarian lasagne recipes.
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Yields:
6
Prep Time:
1 hr
Cook Time:
2 hrs
Total Time:
3 hrs
Cal/Serv:
623
Ingredients
1 glug of oil - vegetable, olive or sunflower are best
250g
pack of mushrooms, chopped
1
x quantity Best Bolognese Sauce (see recipe online)
1
medium carrot, ends removed, coarsely grated
2
x quantity White Sauce
2
large handfuls Cheddar cheese, coarsely grated
dried lasagne sheets
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a large saucepan over a high heat and fry the mushrooms, stirring occasionally, until soft and any liquid in the saucepan has evaporated - about 5 minutes. Stir in the Bolognese Sauce and grated carrot and heat until bubbling. Set aside.
Step 2
Next, in a separate saucepan make the White Sauce. When it's ready, stir through half the cheese. Check the seasoning.
Step 3
Spoon a third of the Bolognese into a large ovenproof dish, then top with three lasagne sheets. Next spoon over a third of the White Sauce. Repeat layers with remaining Bolognese, lasagne sheets and White Sauce until you have three complete layers. Sprinkle over the remaining grated cheese.
Step 4
Cook in the oven for 40-45 minutes until the top is golden and bubbling.
Per Serving:
Calories: 623
Total carbs: 3 g
Sugars: 15 g
Total fat: 36 g
Saturated fat: 14 g
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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”!).
