Mick’s Favourite Lasagna

I credit this recipe with landing me a boyfriend back in the 1980s, when I was just a teenager. Decades later, he’s still my best boyfriend, and he still gets starry-eyed when I cook it for him.

Serves:

Makes 1 family-sized Lasagne

Preparation Time:

30 minutes (using pre-made bolognese sauce)

Cooking Time:

1 hour

Ingredients

1 quantity spaggy bol sauce (see page 70)
370 g packet dried lasagne sheets
1 quantity cheese sauce (see page 302)
250 g grated tasty cheese

Method

Preheat the oven to 180°C. Ladle a little bolognese sauce over the base of a 4 litre capacity baking dish (roughly 25 × 35 cm, and 6 cm deep). There needs to be enough sauce to cover the base, but keep it a thin layer (about 5 mm). Over this, lay the lasagne sheets, snapping them to fit where necessary.
Ladle half the remaining bolognese sauce over the pasta, then ladle a third of the cheese sauce on top. Carefully spread the cheese sauce to cover the meat. Scatter a third of the grated cheese over this. Place another layer of pasta on top and repeat the bolognese and cheese sauces, then scatter over another handful of cheese.
Arrange the final layer of pasta, then ladle the remaining cheese sauce over the top. Generously cover this with the rest of the cheese. Cover with foil and bake for 45 minutes, then uncover and cook a further 15 minutes or until golden brown and bubbling on top. I like to serve this lasagne with parmesan cheese, a salad of mixed greens, and garlic bread (see page 77).

Note: This dish reheats beautifully. You can also cut the cooled lasagne into individual portions to freeze.

Credits:

Extracted from Classic by Julie Goodwin, Penguin Random House

Share this Recipe!

More Recipes

Italian Ricotta and Spinach Ravioli with Burnt Butter and Sage

View Recipe →

Vegetables

This is an embarrassingly huge cheesecake, and is very rich as well, so it may not all get eaten in one sitting. The good news is, it freezes well, and can even be eaten semi-frozen if you can’t wait!

View Recipe →