Skip to main content

The Best Lasagne

This is my favourite lasagne recipe.

1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, crushed
250g minced beef
75ml white wine
75ml beef stock
400g tin chopped tomatoes
Salt and Pepper
2 TBSP basil
1 TBSP parsley

Bechamel Sauce
50g butter
50g flour
1 pint milk
100g grated cheese (gruyere and Parmesan)
Small pinch of grated nutmeg

12 Lasagne sheets

Step 1: Preheat oven 180c
Step 2: make bolognese sauce. Heat olive oil in pan and fry carrot, celery and onion for 4 mins
Step 3: Turn up the heat add garlic and beef, fry until it changes colour.
Step 4: Add wine, stock and tomatoes, seasoning and sugar. Simmer for 20 mins
Step 5: Add basil and parsley
Step 6: make bechamel sauce. Melt butter in pan, add flour and cook for 2 mins. Gradually add the milk stirring continuously. Wait for it to thicken then take off heat and add cheese.
Step 7: Assemble lasagne - spoon little bolognese in gratin dish, cover with layer of cheese sauce, then cover with lasagne sheets, repeat this until you almost reach top, finishing with layer of lasagne and bechamel sauce.
Step 8: Bake in oven for 40 mins.


  1. Looks yummy, Beth! I'm a big fan of Rachel. She may not do low-fat, but her recipes always work and taste fab.

  2. Lasagne is one of my favorite things. This looks great!

  3. That lasagna look so delicious-how can you possibly go wrong with melted cheese and bechamel sauce. I so wish I had some right now.

  4. OOoh, that sounds delicious! I've never seen celery in lasagne, but I love sneaking in veggies!

  5. I love lasagna, looks wonderful!

  6. I'm getting baked out too...

    I love lasagna!

  7. The lasagna looks wonderful. I'm surprised your husband can't tell there's celery in it though. I hate celery and can taste it immediately.

    Do you have the recipe for the malt loaf? I am from Devon but now live in the US and one thing I really miss is sticky malt loaf. They don't sell it over here.

  8. Hi Jackie

    The malt loaf recipe was from Domestic Goddess in Training blog. The link to the blog is on my sidebar. Its really yummy. Where abouts in Devon did you come from?

  9. Oh WOW, gorgeous layers!

  10. Beth, Thanks for the link to the malt loaf recipe.
    I lived in Torquay and spent two weeks a year on holiday in St. Ives. Right now I am very homesick and wish I was back there enjoying a 99 cone!

  11. This is real comfort food right here :)! yummy. I love all your desserts too, but I could definitely go for a slice of this right now. I really like all the veggies you added, and wine always makes everything taste better!

  12. oh that looks so good! might have to try a veggie version of that! :)


Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.

TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins

print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…