Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
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Assemble the lasagne completely, then cool. Wrap well in cling film and freeze for up to 3 months. Transfer to the fridge 48 hrs before you want to cook it to defrost, then bake as directed, checking after 1 hr in case it needs an extra 10-15 mins. (If you’ve frozen any leftovers, defrost in the fridge, then reheat in the microwave until piping hot).
Make it different
Add a thin layer of ham on top of each layer of béchamel sauce. Or swap the carrot for 2 finely chopped fennel bulbs to add an aniseed note to the meat sauce.