Lawrence Dallaglio's lasagne recipe

Name: Lawrence Dallaglio's lasagne recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) Lean beef mince; 1 Onion, peeled and finely chopped; 1 Carrot, peeled and finely chopped; 1 Celery stick, finely chopped; 400 g (14.1oz) Can chopped tomatoes; 1 tbsp Tomato puree; 300 ml (10.6fl oz) Hot beef stock; 100 ml (3.5fl oz) Red wine; 2 Bay leaves; 1 pinch Salt and freshly ground black pepper; 25 g (0.9oz) Butter; 1 tbsp Plain flour; 400 ml (14.1fl oz) Skimmed milk; 1 tsp Nutmeg, to season; 6 Dried lasagne sheets; 50 g (1.8oz) Freshly grated Parmesan cheese

Servings: persons

500 g (17.6oz) Lean beef mince
1 Onion, peeled and finely chopped
1 Carrot, peeled and finely chopped
1 Celery stick, finely chopped
400 g (14.1oz) Can chopped tomatoes
1 tbsp Tomato puree
300 ml (10.6fl oz) Hot beef stock
100 ml (3.5fl oz) Red wine
2 Bay leaves
1 pinch Salt and freshly ground black pepper
25 g (0.9oz) Butter
1 tbsp Plain flour
400 ml (14.1fl oz) Skimmed milk
1 tsp Nutmeg, to season
6 Dried lasagne sheets
50 g (1.8oz) Freshly grated Parmesan cheese

1
In a large pan, brown the mince in batches.
2
Use a wooden spoon to press it down and break it up into bits as it starts to colour.
3
Transfer the mince to a bowl.
4
Add the onion, carrot and celery to the pan, and cook for 15 mins until softened and starting to turn golden.
5
Put the mince back into the pan and add the chopped tomatoes, tomato puree, hot stock, wine and bay leaves.
6
Season well.
7
Cover and bring to the boil, then remove the lid and simmer for 45 mins until the sauce has reduced and thickened.
8
Meanwhile, melt the butter in a small pan.
9
Stir in the flour and cook for 1 min.
10
Add the milk slowly, stirring all the time to make a sauce.
11
Cook for 1-2 mins until slightly thickened.
12
Season with salt, pepper and nutmeg.
13
Preheat the oven to 200 degrees C/180 degrees C fan oven/gas mark 6.
14
Put a third of the meat sauce in the bottom of a 1.2 litre ovenproof dish.
15
Top with two lasagne sheets, a third of the white sauce and a third of the cheese.
16
Repeat the process until all the lasagne sheets and ingredients have been used.
17
Cook in the oven for 30-40 mins until bubbling and golden and heated through.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g (17.6oz) Lean beef mince, 1 Onion, peeled and finely chopped, 1 Carrot, peeled and finely chopped, 1 Celery stick, finely chopped, and more.

Yes, Lawrence Dallaglio's lasagne recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!