For the meat sauce

For the lasagne

For the white sauce (béchamel)


  • STEP 1

    First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.

  • STEP 2

    For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.

  • STEP 3

    Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.

  • STEP 4

    Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.

  • STEP 5

    To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.

  • STEP 6

    Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.

  • STEP 7

    Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.

  • STEP 8

    Repeat the layers – pasta, béchamel, meat and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.


Assemble the

lasagne completely,

then cool. Store in an airtight container

and freeze for up

to three 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).


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.

Recipe from Good Food magazine, February 2011


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