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PREP 20 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

Bechamel Sauce
  • 50 g unsalted butter
  • 50 g plain flour
  • 500 ml whole milk
  • 2 portions Bolognese sauce
  • 1 tbsp rose harissa
  • 9 sheets dried lasagna pasta
  • 100 g Cheddar cheese grated

Click here to pre-order my new book

Luscious Leftover Lasagna

Luscious Leftover Lasagna

I love to use up leftovers and lasagne is the ultimate in comfort food for me. The Bolognese sauce recipe is linked here recipe so check it out. I love to serve this with some crusty garlic bread and a side salad.

  1. To make the white sauce, melt the butter over a medium heat, then stir in the flour, cook for 3 minutes before gradually pouring in the milk, stir well until the milk has been absorbed then add some more. Once you have added all of the milk continue whisking until it comes to a boil, reduce heat and simmer for 2-3 minutes, stirring occasionally. Season well with salt and pepper. You can add more milk to get a looser consistency.
  2. Warm the leftover bolognese sauce (see recipe here) along with a splash of water then add the harissa and stir well.
  3. Assemble the lasagne in an oven-proof baking dish by layering the béchamel sauce, pasta and bolognese mixture alternatively, I aim for three layers, finishing with the bechamel. Sprinkle over the grated cheese and cook in an oven set at 200℃ / gas mark 6 for 35-40 minutes. Leave to stand for five minutes before serving.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Luscious Leftover Lasagna

Luscious Leftover Lasagna

I love to use up leftovers and lasagne is the ultimate in comfort food for me. The Bolognese sauce recipe is linked here recipe so check it out. I love to serve this with some crusty garlic bread and a side salad.

PREP 20 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Bechamel Sauce
  • 50 g unsalted butter
  • 50 g plain flour
  • 500 ml whole milk
  • 2 portions Bolognese sauce
  • 1 tbsp rose harissa
  • 9 sheets dried lasagna pasta
  • 100 g Cheddar cheese grated
  1. To make the white sauce, melt the butter over a medium heat, then stir in the flour, cook for 3 minutes before gradually pouring in the milk, stir well until the milk has been absorbed then add some more. Once you have added all of the milk continue whisking until it comes to a boil, reduce heat and simmer for 2-3 minutes, stirring occasionally. Season well with salt and pepper. You can add more milk to get a looser consistency.
  2. Warm the leftover bolognese sauce (see recipe here) along with a splash of water then add the harissa and stir well.
  3. Assemble the lasagne in an oven-proof baking dish by layering the béchamel sauce, pasta and bolognese mixture alternatively, I aim for three layers, finishing with the bechamel. Sprinkle over the grated cheese and cook in an oven set at 200℃ / gas mark 6 for 35-40 minutes. Leave to stand for five minutes before serving.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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