The Perfect Lasagne

The Perfect Lasagne

This is the perfect, classic lasagne to satisfy a hungry family.

Serves 4 people 20 minutes preparation time 30-45 minutes cooking time


Ragu sauce
3 tbs. olive oil
2 medium onion, chopped finely
2 cloves garlic, chopped
2 sticks celery, chopped finely
2 carrots, chopped finely
1kg lean minced beef
2 x 440g tinned chopped tomatoes
2 tsp. dried mixed herbs
Himalayan salt & ground black pepper
2 pints milk
160 g gluten free flour
160g butter
150g grated Parmesan cheese
Grated nutmeg
Rizopia lasagne sheets
65g Parmesan cheese

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Firstly prepare the Ragu (meat) sauce

  1. Sauté the onion and garlic with the olive oil until soft, add the celery and carrot and soften them.
  2. Add the minced beef and brown.
  3. Add the tomatoes and mixed herbs. Stir together. Turn the heat down and cook for 3-4 hours either on a low hob or in the oven 150C.
  4. Check seasoning adding salt and pepper.
  5. Secondly prepare the all-in-one white sauce.
  6. Add the milk, butter and flour to a large pan on a medium heat.
  7. Stir continuously until the sauce thickens to a smooth texture.
  8. Stir in the cheese, leaving a handful to sprinkle on the top.
  9. Add salt and pepper and cook on a low heat for 10 minutes.
  11. Preheat the oven to 180C, 350F, gas mark 4.
  12. Smear the bottom of an oblong oven dish with the Ragu sauce.
  13. Pour over a layer of white sauce.
  14. Place a layer of raw Lasagne, cover with Ragu sauce then a layer of all-in-one white sauce and a sprinkling of cheese.
  15. Repeat for 4 or 5 layers.
  16. Coat the top layer with just all-in-one white sauce and some cheese, ensuring the Lasagne sheets are completely covered.
  17. Place in the oven and cook for 30 - 45 minutes.
  18. Check with a sharp knife to make sure the Lasagne is cooked through.
  19. Allow the Lasagne to stand for 10 minutes before serving.

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