Mary Berry lasagne recipe (2024)

Mary Berry lasagne has been perfected over many years and is a true classic. It stands as a testament to her skill in creating delicious and comforting dishes
She recommends leaving the lasagne to stand for six hours before cooking to allow the pasta sheets to soften .

Preparation time
2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 6-8

Mary Berry recipes
From The Mary Berry Story

Ingredients

For the ragu

• 2 tbsp olive oil
• 900g/2lb minced beef
• 2 onions, roughly chopped
• 4 sticks celery, diced (optional)
• 2 garlic cloves, crushed
• 2 level tbsp plain flour
• 150ml/¼ pint beef stock
• 1 tbsp redcurrant jelly (optional) or 1 tsp sugar
• 3 tbsp tomato purée
• 1 tbsp chopped thyme
• 2 x 400g/14oz can chopped tomatoes

For the white sauce

• 50g/2oz butter
• 50g/2oz plain flour
• 750ml/1¼ pints hot milk
• 2 tsp Dijon mustard
• 50g/2oz parmesan cheese, grated
• salt and pepper

For the lasagne

• 10-12 sheets lasagne
• 75g/3oz mature cheddar cheese, grated

Method

1. Preheat the oven to160C/325F/Gas 3.
2. For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
3. Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
4. For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
5. For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
6. Leave for six hours before cooking so that the pasta can start to soften.
7. Preheat the oven temperature to 200C/400F/Gas 6.
8. Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

Recipe Tips for the Mary Berry lasagne recipe

When Mary Berry first cooked this recipe on television in the 1970s, she used dripping to fry the meat and vegetables. This gives it a really meaty flavour, but olive oil is generally preferable now.

Also, consider dividing this recipe into two smaller lasagne—one for immediate consumption and one for freezing. And save the baking dish from the freezer by lining it with parchment paper or foil with enough overhang to pull the lasagne out of the dish and wrap it up totally.

Should you pre-cook pasta sheets before assembling lasagne?

Fresh pasta requires no precooking, but if you prefer a substantial amount of pasta in your lasagne and are using dried sheets, it’s worth considering. Precooking isn’t necessary with the recipe mentioned above, as the sauce-to-pasta ratio, coupled with allowing it to stand for hours before baking, ensures thorough cooking. However, if you’re working with a lower sauce-to-pasta ratio and lack time for resting, you may find the pasta remains slightly chewy.

What’s the correct layering order for lasagne?

It largely depends on personal preference. Traditional recipes typically begin with a layer of Bolognese, followed by white sauce and pasta sheets—consistent with Mary’s approach in this lasagne recipe. Others intersperse pasta between every layer (alternating between Bolognese, pasta, white sauce, pasta, and so on). If you prefer a saucier lasagne, stick to the provided recipe, but if you prefer more structure, feel free to add extra pasta layers.

Regardless of your preference, always finish this Mary Berry lasagne with a layer of béchamel (white sauce) before adding a final layer of cheese.

How many layers should a lasagne ideally have?

You can have as many layers as you desire! However, we suggest a minimum of three layers, with four to five being optimal.

Should cheese be added to each layer of this Mary Berry lasagne recipe?

While it’s optional, you can sprinkle a bit of cheese on top of each layer of white sauce if desired, following Gennaro Contaldo’s approach in his classic lasagne recipe.

Is it better to bake lasagne covered or uncovered?

The choice depends on your preference. Covering the lasagne with foil retains moisture, aiding in thorough pasta cooking and resulting in a soft, saucy texture. However, if you prefer crispy edges, leave the foil off. Often, a combination works best—cover with foil initially, then remove it for the final 15 minutes to allow the top to crisp up.

How long should lasagne rest before slicing?

It’s advisable to let it cool slightly, as this helps it set. Serving lasagne straight from the oven can be messy! Allowing it to sit for about half an hour will help maintain its structural integrity, facilitating neat slicing.

How far in advance can you assemble lasagne before baking?

You can assemble lasagne up to 2 days ahead and refrigerate until ready to bake. Alternatively, freeze the uncooked lasagne for up to 3 months.

If you prefer not to tie up your baking dish in the freezer, line it with parchment paper or foil with overhang before assembling the lasagne. Once assembled, cover the top with the overhang, freeze until solid, then wrap it tightly in cling film or foil before returning it to the freezer. When ready to bake, remove the outer wrapping and place the frozen lasagne back into the dish. Frozen lasagne requires longer cooking time (approximately double), so cover the top with foil to prevent excessive browning.