Satisfy your comfort food cravings with Mary Berry’s Lasagne Recipe. Made with a rich meat sauce, layers of pasta, and a creamy cheese topping, this classic Italian dish is the perfect dinner for a cozy night in. Serve with garlic bread and a side salad for a complete meal.
Mary Berry’s Lasagne
Mary Berry’s Lasagne is a classic and comforting dish that is perfect for a family dinner or a special occasion. Lasagne is a type of pasta dish that is typically made with layers of pasta, sauce, and cheese, and is baked in the oven until hot and bubbly.
In Mary Berry’s recipe, she starts by browning ground beef in a large saucepan and then adding diced onions, garlic, canned tomatoes, and red wine to the pan. The sauce is simmered until it has reduced and thickened, and then set aside to cool.
Next, Mary Berry layers the sauce with cooked lasagne noodles and grated cheese in a large baking dish. The lasagne is then baked in the oven until the cheese is melted and bubbly, and the sauce is hot and steamy.
Mary Berry’s Lasagne is typically served with a green salad and garlic bread, making it a complete and satisfying meal. With its rich and flavorful sauce, tender pasta, and melted cheese, it is sure to be a hit with anyone who loves Italian cuisine.
What is the correct order to layer lasagna?
Sauce: A thin layer of tomato or meat-based sauce is spread on the bottom of the baking dish to prevent the pasta from sticking.
Pasta: Cooked lasagna noodles are placed on top of the sauce.
Filling: A layer of ricotta cheese, cottage cheese, or a mixture of both, is spread over the pasta. This is often mixed with eggs and spices to hold the lasagna together and provide richness. Some recipes call for adding a layer of cooked ground meat or vegetables at this stage.
Repeat: The layering process is repeated, starting with another layer of sauce, followed by pasta, filling, and so on, until all the ingredients are used up or the baking dish is full.
Cheese: A final layer of cheese, such as mozzarella, is sprinkled on top of the lasagna.
Bake: The lasagna is covered with foil and baked in the oven until it is heated through and the cheese is melted and bubbly. The foil is removed for the last 10-15 minutes of baking to allow the cheese to brown.
Should lasagne have bechamel or ricotta?
Both bechamel and ricotta are common ingredients in lasagna, but the use of one or the other, or both, depends on the type of lasagna you’re making and personal preference.
Bechamel sauce, also known as white sauce, is a classic French sauce made from butter, flour, and milk. It’s used in many Italian-American style lasagnas to add creaminess and richness.
Ricotta cheese, on the other hand, is a soft, mild-tasting cheese made from whey and is commonly used in Italian-style lasagnas. It provides a lighter, creamier texture and helps to bind the layers of pasta, cheese, and sauce.
Some lasagna recipes call for both bechamel and ricotta, while others may use only one or the other. Ultimately, the choice between bechamel and ricotta, or both, comes down to personal taste and the type of lasagna you’re making. For example, a classic lasagna Bolognese is made with a meat sauce and a mixture of ricotta, mozzarella, and parmesan cheese, while a lasagna alla Napoletana is made with a bechamel sauce and mozzarella cheese.
Best Mary Berry’s Lasagne Recipe
Servings: 2 Preparation: 2 minutes Cooking time: 3 minutes Calories: 631 Fat: 24.7g
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 400g can chopped tomatoes
- 2 tsp dried mixed herbs
- Salt and freshly ground black pepper
- 500g lasagne sheets
- 25g butter
- 25g plain flour
- 600ml whole milk
- 100g freshly grated Parmesan cheese
- 2 large eggs, lightly beaten
- 150g mozzarella cheese, sliced
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Heat the oil in a large frying pan and gently fry the onion and garlic until softened but not browned.
- Add the mince to the pan and cook until browned all over, then drain off any excess fat.
- Stir in the chopped tomatoes and dried herbs, season to taste with salt and pepper, and set aside.
- To make the white sauce, melt the butter in a saucepan, then add the flour and cook for 1-2 minutes, stirring continuously. Gradually add the milk, whisking all the time, until you have a smooth sauce.
- Remove the sauce from the heat and stir in 50g of the grated Parmesan and the eggs.
- Cook the lasagne sheets in boiling salted water for 10-12 minutes or until al dente. Drain well and set aside.
- Spread a little of the mince mixture over the base of a large, deep lasagne dish, then cover with a layer of lasagne sheets. Repeat until all the ingredients have been used, ending with a layer of white sauce.
- Sprinkle the remaining Parmesan cheese over the top of the lasagne, then arrange the mozzarella slices on top.
- Bake the lasagne in the oven for 25-30 minutes or until golden brown and bubbling.
Nutrition:
Calories: 631
Total Fat: 24.7g
Saturated Fat: 9.3g
Trans Fat: 0.3g
Cholesterol: 80mg
Sodium: 765mg
Total Carbohydrates: 58.8g
Dietary Fiber: 5.5g
Sugars: 5.2g
Protein: 34.7g
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Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 400g can chopped tomatoes
- 2 tsp dried mixed herbs
- Salt and freshly ground black pepper
- 500g lasagne sheets
- 25g butter
- 25g plain flour
- 600ml whole milk
- 100g freshly grated Parmesan cheese
- 2 large eggs, lightly beaten
- 150g mozzarella cheese, sliced
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Heat the oil in a large frying pan and gently fry the onion and garlic until softened but not browned.
- Add the mince to the pan and cook until browned all over, then drain off any excess fat.
- Stir in the chopped tomatoes and dried herbs, season to taste with salt and pepper, and set aside.
- To make the white sauce, melt the butter in a saucepan, then add the flour and cook for 1-2 minutes, stirring continuously. Gradually add the milk, whisking all the time, until you have a smooth sauce.
- Remove the sauce from the heat and stir in 50g of the grated Parmesan and the eggs.
- Cook the lasagne sheets in boiling salted water for 10-12 minutes or until al dente. Drain well and set aside.
- Spread a little of the mince mixture over the base of a large, deep lasagne dish, then cover with a layer of lasagne sheets. Repeat until all the ingredients have been used, ending with a layer of white sauce.
- Sprinkle the remaining Parmesan cheese over the top of the lasagne, then arrange the mozzarella slices on top.
- Bake the lasagne in the oven for 25-30 minutes or until golden brown and bubbling.
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