Lasagne al Forno


No Added Sugar // Nut-Free


Preheat the oven to 180℃.

Heat the oil in a large pan and add the onions. Cook for around 5 minutes, until golden and then add the garlic and cook for another 2 minutes.

Stir in the beef and allow to cook until nicely browned.

Once the beef is browned, add the tomato puree and stir in to cover the beef. Next add the chopped tomatoes, followed by the nutmeg, oregano and a handful of torn basil leaves. Stir well and leave to simmer for around 45 minutes. Season to taste.

Whilst the beef is cooking, start on the béchamel sauce:

Add the butter to medium heat in a medium sized saucepan and once melted add in the flour stirring continuously. Once the mixture has made a paste, gradually add the milk, stirring continuously until it thickens and is nice and smooth. You can add a few grinds of black pepper here too if you wish.

Start layering the lasagne:

Boil some water and add to a large heat proof dish. Add a drop of oil and soak the lasagne sheets in the water for around 5 minutes (you might need to do this in two lots). This helps to soften the lasagne and the oil helps to stop the sheets sticking together.

Add a few small spoonfuls of the beef mixture to the bottom of a square lasagne dish. Spread the beef mixture out evenly and lay a few of the soaked lasagne sheets on top. Next add a layer of the beef mixture and then pour on half of the béchamel followed by a few more lasagne sheets to cover. Add another layer of the beef followed by more lasagne sheets and then lastly the rest of the béchamel sauce. Finish by lightly sprinkling some cheese on top of the béchamel sauce.

Add the dish to the oven and cook for around 35 minutes or until the top is nicely brown and slightly bubbling.

Once ready, serve hot with a side salad.


Prep time:

Cook time:

Serves: 0

  • 1tbsp olive oil

  • 1 red onion, diced

  • 2 cloves of garlic, chopped

  • 500g quality lean minced beef

  • 1tbsp tomato puree

  • 1 tin chopped tomatoes

  • 1/4 - 1/2tsp nutmeg

  • Small handful fresh basil leaves, torn

  • 1tsp oregano

  • Black pepper, to taste

  • Wholegrain lasagne sheets

  • For the bechamel sauce:

  • 60g butter

  • 60g plain flour

  • 600ml milk