Updated: Mar 24
Whether you are looking for a meaty version or a veggie version see our wonderful recipe below!
Makes approximately 4 - 6 servings
Preparation time is approximately 10 minutes
Cooking time is approximately 45 minutes
Meaty Bolognese portion (see HERE for the recipe)
Veggie Bolognese portion (see HERE for the recipe)
200g dried Lasagne sheets (8-10 sheets)
50g of cheddar/Parmesan, or a mix of both, grated
50g cheddar/parmesan grated or a mix of both
1 teaspoon of Dijon mustard (optional)
Sprinkle of ground nutmeg (optional)
How to make Lovely Lasagne
For the white sauce
Put the milk, butter and flour in a saucepan and gently heat, stirring all the time.
Keep stirring the sauce until it has all melted and has thickened slightly.
Add the mustard (if using) and cheese and stir continuously until melted.
Sprinkle about a 1/4 teaspoon of ground nutmeg into the sauce and stir.
Check the seasoning by tasting and add salt if needed.
Assembling the Lasagne
Preheat the oven to 180°C (Gas mark 4 or 160°C for a fan oven).
Put a small amount of Bolognese onto the base of an ovenproof dish (approximately a third of the mix).
Add a small amount of white sauce and then cover with a layer of the lasagne sheets.
Repeat with another layer of Bolognese (1/3 of the sauce), a little white sauce and lasagne sheets until all the sauces have been used.
Finish with a layer of lasagne sheets and top with the rest of the white sauce.
Add the grated cheese and put into the oven for about 45 minutes or until bubbling and golden.
Serve with a green salad.
HINTS & TIPS
Any leftover lasagne can be cooled, covered in cling wrap and kept in the fridge for 2 – 3 days. Reheat thoroughly in the oven or microwave before use.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.