My Lasagne Recipe

Ragu Sauce
Lasagne Sheets
Grated Cheese

Preheat oven 350f 180c

Ragu Sauce

100g Chopped Ham or Bacon
50g Butter
2 Onions, Chopped
1 Large Carrot, grated
500g Minced Beef
2 Tablespoons Tomato Puree
250ml Dry White Wine
1 Litre Beef Stock
1 Teaspoon sugar
Salt and Pepper to taste
25g cornflour mixed with small amount of water.

Fry bacon in butter. Add vegetables and cook until slightly coloured. Add beef, breaking up with a fork. Cook until brown.
Stir in tomato paste, then add wine and stock.
Season with sugar, salt and pepper. Cover and simmer gently for 25 minutes, add cornflour and water and simmer for a further 5 minutes.



50g Butter
50g Plain Flour
500ml Milk
250ml Double Cream
Pinch Ground Nutmeg
Salt and Pepper

Melt butter, stir in flour and cook for 2 minutes. Remove from heat and gradually add milk and cream, return to heat and bring to the boil, stirring constantly until sauce thickens, add nutmeg, salt and pepper.

Spread a layer of Ragu Sauce in an oven proof dish, add a layer of Lasagne Sheets then a layer of Besciamella. Repeat layers twice more.
Sprinkle over the grated cheese.

Bake for 30 minutes until heated through with a bubbling crust on top.

Serve with garlic bread, salad and/or seasonal vegetables.


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