Mary Berry's Lasagne

bbc.co.uk

Maya

subheading: For the ragu:

2 tbsp olive oil

900g/2lb beef mince

2 onions, roughly chopped

4 sticks celery, diced (optional)

2 garlic cloves, crushed

2 level tbsp plain flour

150ml/¼ pint beef stock

1 tbsp redcurrant jelly (optional) or 1 tsp caster sugar

3 tbsp tomato purée

1 tbsp chopped thyme

2 x 400g cans chopped tomatoes

subheading: For the white sauce:

50g/2oz butter

50g/2oz plain flour

750ml/1¼ pints hot milk

2 tsp Dijon mustard

50g/2oz Parmesan, finely grated

salt and freshly ground black pepper

subheading: For the lasagne:

12 lasagne sheets

75g/3oz mature cheddar, grated

Recipe tips

How-to-videos

Preheat the oven to160C/325F/Gas 3.

For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well. For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.

Directions at bbc.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer