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Beef ragù lasagne

Name: Beef ragù lasagne
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 quantity thawed https://www.deliciousmagazine.co.uk/recipes/beef-ragu/beef rag https://www.deliciousmagazine.co.uk/recipes/beef-ragu/ù; 75g baby leaf spinach; 50g sun-dried tomatoes in oil, drained and chopped; 25g butter; 25g plain flour; 600ml semi-skimmed milk; 30g grated Parmesan; 4-6 fresh lasagne sheets

Published: 31 Oct 08
Updated: 18 Mar 24

Make up a batch of our beef ragù recipe, or your preferred bolognese sauce, and use it to rustle up this easy beef lasagne – perfect for family dinners or entertaining.

Easy
November 2008

Test kitchen approved

Serves 4
Takes 10 minutes to make and about 1 hour to cook

Make up a batch of our beef ragù recipe, or your preferred bolognese sauce, and use it to rustle up this easy beef lasagne – perfect for family dinners or entertaining.

Nutrition: per serving

Calories: 676kcals
Fat: 38.1g (15.6g saturated)
Protein: 54.3g
Carbohydrates: 25.5g (11.8g sugar)
Salt: 2g

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Ingredients

1 quantity thawed beef ragù
75g baby leaf spinach
50g sun-dried tomatoes in oil, drained and chopped
25g butter
25g plain flour
600ml semi-skimmed milk
30g grated Parmesan
4-6 fresh lasagne sheets

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Bring the thawed beef ragù to the boil in a pan. Reduce the heat and simmer, stirring occasionally, for 10 minutes or until piping hot.
Stir in spinach, until wilted, and sun-dried tomatoes. Meanwhile, melt 25g butter in a pan over a medium heat, stir in plain flour for 1 minute. Off the heat, gradually stir in milk, then simmer for 5 minutes, until thick and smooth. Stir in 15g grated Parmesan and season to taste.
Spread half the ragù in the base of a deep, 1.5-litre ovenproof dish. Lay 2-3 fresh lasagne sheets on top, overlapping, then spread over half the white sauce. Top with the remaining ragù, 2-3 more lasagne sheets, then the rest of the sauce. Scatter over another 15g grated Parmesan. Bake for 30-35 minutes or until golden and bubbling.

Recipe from November 2008 Issue

Nutrition

Nutrition: per serving

Calories: 676kcals
Fat: 38.1g (15.6g saturated)
Protein: 54.3g
Carbohydrates: 25.5g (11.8g sugar)
Salt: 2g

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Published: 31 Oct 08
Updated: 18 Mar 24

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Anett Szondra says:

1st Jun 2015 at 12:55 pm

I love this recipe because it’s easy to make,you can vary it in so many ways and basically I just loooove lasagne!

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