Mary Berry lasagne recipe

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 .

Mary Berry recipes
By Mary Berry

Ingredients

For the ragu

• Olive oil: 2 tbsp
• Minced beef: 900g/2lb
• Onions (roughly chopped): 2
• Celery (diced, optional): 4 sticks
• Garlic cloves (crushed): 2
• Plain flour: 2 level tbsp
• Beef stock: 150ml/¼ pint
• Redcurrant jelly (optional) or sugar: 1 tbsp or 1 tsp
• Tomato purée: 3 tbsp
• Chopped thyme: 1 tbsp
• Chopped tomatoes: 2 x 400g/14oz cans

For the white sauce

• Butter: 50g/2oz
• Plain flour: 50g/2oz
• Hot milk: 750ml/1¼ pints
• Dijon mustard: 2 tsp
• Parmesan cheese (grated): 50g/2oz
• Salt and pepper: to taste

For the lasagne

• Lasagne sheets: 10-12
• Mature cheddar cheese (grated): 75g/3oz

Method

Prepare the Ragu

1. Preheat the oven to 160C/140C Fan/Gas 3.
2. In a large frying pan, heat the oil over high heat. Brown the minced beef thoroughly, then set aside on a plate.
3. In the same pan, sauté the onion, celery (if using), and garlic until soft.
4. Return the beef to the pan and stir in the flour.
5. Add the stock and bring to a boil.
6. Stir in the redcurrant jelly (or sugar), tomato purée, and thyme.
7. Add the tinned tomatoes, bring to a boil again.
8. Cover and transfer to the oven. Simmer for 1½ hours, or until the beef is tender.

Make the White Sauce

1. In a saucepan, melt the butter over medium heat.
2. Add the flour and cook for one minute, stirring constantly.
3. Gradually whisk in the hot milk until the sauce thickens.
4. Stir in the Dijon mustard and parmesan cheese.
5. Season with salt and pepper to taste.

Assemble the Lasagne

1. In a 2.3 litre/4 pint shallow ovenproof dish, layer as follows:
   • 1/3 of the meat sauce
   • 1/3 of the white sauce
   • Season with salt and pepper
   • One layer of lasagne sheets
2. Repeat the layering:
   • 1/2 of the remaining meat sauce
   • 1/2 of the remaining white sauce
   • Season with salt and pepper
   • Another layer of lasagne sheets
3. For the final layer:
   • Remaining meat sauce
   • Remaining white sauce
   • Sprinkle grated cheddar on top

Final Steps

1. Let the assembled lasagne rest for 6 hours to allow the pasta to soften.
2. Preheat the oven to 200C/180C Fan/Gas 6.
3. Bake 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 the Mary Berry 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.