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Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
The Ragu
  • 1 tbsp Olive Oil
  • 300 g Lean minced beef (5% fat)
  • 300 g Mushrooms - any will do
  • 500 g Passata
  • 2 tbsps Tomato puree
  • 1 Bay leaf
  • 80 g Pancetta
  • 1 Handful fresh basil
  • 6 Garlic cloves
  • 2 Courgettes
  • 2 Large red onions
  • 1 tbsp Worcester sauce
  • 1 Large glass of red wine
  • Half a ball of fresh mozzarella
  • Cheddar (Optional)
  • 300 g Lasagne sheets (dried)
  • Half a bag of fresh spinach
White Sauce
  • 600 ml Milk
  • 75 g Plain flour
  • 1 tbsp Butter
  • 2 Bay leaves
  • 1 Garlic clove
  • 1 tsp Nutmeg
  • Half a red onion
  • 30 g Parmesan cheese
Three Cheese Lasagna Three Cheese Lasagna
Three Cheese Lasagna

Lasagna for me is a proper family dish, and one to be enjoyed with a large glass of red. I like mine cheesy and with a nice depth of flavour from a good red wine in the ragu. This is ALWAYS better if you make it the day before and cook it the next day. The pasta really soaks up all the flavours then! It is also a great batch cooker!


1. Add 1 tbsp of olive oil to a frying pan with your crushed garlic, chopped red onion and bay leaf. Leave your onions to caramelise but be careful not to burn your garlic. Once caramelised, add your beef mince and pancetta.

2. Cook your mince and pancetta for around 5 minutes, then add in your diced courgette, chopped mushrooms and red wine and cook for another 5 minutes.

3. Once your mushrooms and courgettes have sweated down a bit, add in your passata, tomato puree, torn basil and Worcester sauce and turn down to a simmer. Once this is bubbling away, add in your spinach so it wilts right down then leave on the pan on a low heat whilst you prepare your white sauce. Add in salt and pepper to taste. Before layering, don’t forget to take out your bay leaf.

4. White sauce used to scare me. I could never get it right, but this way is so easy, it is unreal! Add your milk to a saucepan with your whole garlic clove, half a red onion, nutmeg and bay leaf and heat slowly. Whilst heating, start to slowly add in your flour and keep stirring so you don’t get lumps. This takes such a long time but trust me, it will work!

5. You should eventually start to get a thickening of the sauce – when you do, add in your grated parmesan and butter and keep stirring until it goes to a consistency you like. You can add a dash of milk if it goes too thick.

6. When you are happy with the sauce, pour through a sieve to get out your garlic, onion and bay leaf and retain the sauce.

7. Start to layer – get yourself a dish that you are happy with (I use two medium sized dishes as my family all like the end pieces! Start by putting a thin layer of white sauce on the bottom, followed by lasagne sheets. Once you have done this, top with your meaty ragu and then more white sauce. Be generous with your layers as you need your pasta to soak up the sauce!

8. When you have done you white layer, I always top with some parmesan and cheddar – you don’t have to, but I do like a cheesy lasagne!

9. When all of your layers are complete (finished with a lasagne sheet and white layer), finish it off with more cheese sprinkling (parmesan and cheddar). You need to let you lasagne sit now for a good four hours so your pasta soaks the sauce up.

10. When you are ready to cook, cook at 180 degrees for 30-40 minutes. When it is around 5-10 minutes from finished, add your torn fresh mozzarella to the lasagne and put back in the oven. Once done, top with more torn basil and your done! I like mine with salad and garlic bread. Enjoy!


Hi, I am Becci! I am an avid food blogger and spend the majority of my time thinking about food, whether that be planning what I am going to cook next, or what restaurant I am going to eat at. Since moving out of my parents home, I have slowly got more confident in the kitchen and I have had so many requests for some dishes I have made on my Instagram @mcr.foodie, so I thought what better way to do this than to join Cookly Bookly and then there is a place you can come to get the recipe directly. I hope you enjoy!

Three Cheese Lasagna

Lasagna for me is a proper family dish, and one to be enjoyed with a large glass of red. I like mine cheesy and with a nice depth of flavour from a good red wine in the ragu. This is ALWAYS better if you make it the day before and cook it the next day. The pasta really soaks up all the flavours then! It is also a great batch cooker!

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
The Ragu
  • 1 tbsp Olive Oil
  • 300 g Lean minced beef (5% fat)
  • 300 g Mushrooms - any will do
  • 500 g Passata
  • 2 tbsps Tomato puree
  • 1 Bay leaf
  • 80 g Pancetta
  • 1 Handful fresh basil
  • 6 Garlic cloves
  • 2 Courgettes
  • 2 Large red onions
  • 1 tbsp Worcester sauce
  • 1 Large glass of red wine
  • Half a ball of fresh mozzarella
  • Cheddar (Optional)
  • 300 g Lasagne sheets (dried)
  • Half a bag of fresh spinach
White Sauce
  • 600 ml Milk
  • 75 g Plain flour
  • 1 tbsp Butter
  • 2 Bay leaves
  • 1 Garlic clove
  • 1 tsp Nutmeg
  • Half a red onion
  • 30 g Parmesan cheese

1. Add 1 tbsp of olive oil to a frying pan with your crushed garlic, chopped red onion and bay leaf. Leave your onions to caramelise but be careful not to burn your garlic. Once caramelised, add your beef mince and pancetta.

2. Cook your mince and pancetta for around 5 minutes, then add in your diced courgette, chopped mushrooms and red wine and cook for another 5 minutes.

3. Once your mushrooms and courgettes have sweated down a bit, add in your passata, tomato puree, torn basil and Worcester sauce and turn down to a simmer. Once this is bubbling away, add in your spinach so it wilts right down then leave on the pan on a low heat whilst you prepare your white sauce. Add in salt and pepper to taste. Before layering, don’t forget to take out your bay leaf.

4. White sauce used to scare me. I could never get it right, but this way is so easy, it is unreal! Add your milk to a saucepan with your whole garlic clove, half a red onion, nutmeg and bay leaf and heat slowly. Whilst heating, start to slowly add in your flour and keep stirring so you don’t get lumps. This takes such a long time but trust me, it will work!

5. You should eventually start to get a thickening of the sauce – when you do, add in your grated parmesan and butter and keep stirring until it goes to a consistency you like. You can add a dash of milk if it goes too thick.

6. When you are happy with the sauce, pour through a sieve to get out your garlic, onion and bay leaf and retain the sauce.

7. Start to layer – get yourself a dish that you are happy with (I use two medium sized dishes as my family all like the end pieces! Start by putting a thin layer of white sauce on the bottom, followed by lasagne sheets. Once you have done this, top with your meaty ragu and then more white sauce. Be generous with your layers as you need your pasta to soak up the sauce!

8. When you have done you white layer, I always top with some parmesan and cheddar – you don’t have to, but I do like a cheesy lasagne!

9. When all of your layers are complete (finished with a lasagne sheet and white layer), finish it off with more cheese sprinkling (parmesan and cheddar). You need to let you lasagne sit now for a good four hours so your pasta soaks the sauce up.

10. When you are ready to cook, cook at 180 degrees for 30-40 minutes. When it is around 5-10 minutes from finished, add your torn fresh mozzarella to the lasagne and put back in the oven. Once done, top with more torn basil and your done! I like mine with salad and garlic bread. Enjoy!


Hi, I am Becci! I am an avid food blogger and spend the majority of my time thinking about food, whether that be planning what I am going to cook next, or what restaurant I am going to eat at. Since moving out of my parents home, I have slowly got more confident in the kitchen and I have had so many requests for some dishes I have made on my Instagram @mcr.foodie, so I thought what better way to do this than to join Cookly Bookly and then there is a place you can come to get the recipe directly. I hope you enjoy!

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