A veg-packed lasagne
30 minutes
35 minutes
  • 500 g minced beef
  • 500 g passata
  • 4 rashers pancetta(smoked streaky bacon is fine)
  • 1 onion,diced
  • 1 stick celerydiced
  • 1 Carrotdiced
  • 1 courgette,diced
  • 1 Red Pepperdiced
  • 3 cloves garlicminced
  • 3 tablespoons sundried tomato paste(or tomato puree)
  • 1 tablespoon dried oregano
  • salt and pepper
  • 12 lasagne sheets
  • 500 ml whole milk
  • 50 g butter
  • 50 g plain flour
  • 1 teaspoon of mustard
  • 50 g cheddar, grated
  • 100 g mascarpone (Italian soft cream cheese) - optional
  • 50 g Cheese, parmesangrated
  • None

1. To make the ragu, add some diced pancetta to a tablespoon of oil in a heavy bottom pan and fry off for 5 minutes. 2. Then simply tip in your diced vegetables and garlic in 1 more tablespoon of olive oil for about 20 minutes. A little colour is fine, as long as they are slowly caramelising! 3. Add the meat and turn up the heat to brown. Add the tomato paste and dried oregano once brown. Pour in the passata and season with a little salt and pepper. 4. Cook on low for 1 hour. 5. Meanwhile, make the bechamel in the microwave. Simply put the flour, milk and butter into a microwaveable jug. Mix a little then set to high for 7 minutes. Each minute, whisk. First it will melt and then it will thicken. Once thick, keep cooking for a minute to cook out the flour. Once done, add the mascarpone, cheddar, mustard and salt and pepper. 6. Preheat the oven to 180C. Using a large baking dish, layer 4 sheets of lasagne, breaking them to make a decent layer covering. Then use a 1/4 of the meat ragu, followed by a 1/4 of the cheese sauce (use a spoon to spread this out a bit). Do this again 3 times. You will just be able to squeeze in 4 layers. Finish with a heavy covering of grated parmesan, which will plug any gaps you have with the final layer of cheese sauce. 7. Drizzle with extra virgin and bake for 35 - 40 minutes. Turn the heat down if it's browning too fast. 8. Eat with a simple salad and maybe some garlic bread.

Schedule this meal:

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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.