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Classic lasagne with Castello® cheese bake

Classic lasagne with Castello® cheese bake

Cook 1 hr 30 min 4 people

Discover authentic Italian cuisine with our classic lasagne recipe. It brings together the hearty richness of Italian ragù and the creamy elegance of a cheesy mornay sauce. This lasagne is a joy for kids as well as adults and promises delightful comforting and irresistible flavours and textures.

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Ingredients

Ragù
  • 2 carrots
  • 2 sticks celery
  • 2 yellow onions
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 500 g beef mince
  • 1 tbsp tomato purée
  • 2 bay leaves
  • 2 tsp oregano
  • 200 ml red wine
  • 2 cans (each 400 g) of chopped tomatoes
  • 1 tsp ground black pepper
  • 1 tsp salt
Mornay sauce Lasagne sheets and garnish

Preparation

Ragù

1. Prepare the soffritto by finely chopping carrots, celery, onion, and garlic. Heat olive oil in a large pan and sauté the chopped vegetables until soft.

2. Add minced beef to the pan and cook it until nicely browned.

3. Stir in tomato puree and bay leaves, then pour in the red wine.

4. Allow the alcohol to evaporate, then add the chopped tomatoes.

5. Let the mixture simmer for about 20 minutes, and season with salt and freshly ground black pepper.

Mornay sauce

1. In a separate pan, melt butter over medium heat.

2. Add flour and stir until well combined, then gradually pour in milk.

3. Season the sauce with nutmeg, freshly ground black pepper and salt.

4. Stir in cheese and let it melt over low heat.

Assembly

5. Spread a thin layer of ragù sauce on the bottom, then mornay sauce, and finally lasagne sheets.

6. Repeat these layers until all the ingredients are used, finishing with a layer of mornay sauce on top.

7. Sprinkle the cheese evenly over the entire lasagne.

8. Bake in the oven for about 35 minutes at 200°C.

Serving

1. Garnish the lasagne with fresh oregano and serve with a fresh salad.

Classic homemade lasagne with cheese sauce

Experience the heavenly marriage of velvety mornay sauce with cheese and layers of tender pasta. A rich ragù, the classic Italian bolognese sauce, envelops finely chopped vegetables like carrots and celery, adding depth and warmth, while the addition of cheese elevates the dish by adding a creamy, melty dimension that is both comforting and indulgent. For more scrumptious recipes, discover our bacon and sourdough crumble mac and cheese or spicy nduja pizza with lemon zest and herbs.

Add layers of vegetables

You can elevate your lasagne with layers of vegetables. Simply add thinly sliced courgette, spinach, or bell peppers between your lasagne sheets. These vegetables not only introduce vibrant colours but also add more texture to the dish, making each bite more memorable.

Tips & Tricks

Tips & Tricks

For a perfect bake, wait for the edges of the lasagne to turn golden brown and for the centre to bubble slightly. A skewer or toothpick inserted into the centre should come away clean if the lasagne is ready. Let the lasagne rest for about 10 minutes before serving as it helps in retaining its shape and flavour. If you have the time, let the ragù simmer for 2-6 hours. This is the classic Italian way of making ragù, allowing all flavours to meld and bring forth a deeper, more savoury flavour.

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  • What cheese to use for lasagne?

    The best cheese for lasagne is one that melts well, for example, mozzarella, ricotta, or our Castello® Cheese Bake. Some also opt for a Parmesan sprinkle on top for an extra savoury touch.

  • How to make a smooth cheese sauce for lasagne?

    If your cheese sauce clumps, it might be because the sauce overheated, the cheese was added too quickly, the cheese was not meant to melt, or you did not stir it enough. So, choose a cheese that melts easily, and introduce it gradually into the white sauce. Also, keep it on low heat and keep stirring until it is smooth and delicious.

  • How long is homemade lasagne good for?

    A homemade lasagne can last up to 5 days in the fridge stored in an airtight container or wrapped with foil. Remember to allow the lasagne to cool before transferring it to your fridge. You can also freeze it for up to 3 months. Before freezing, let it cool completely, then wrap it tightly in cling film followed by a layer of aluminium foil to prevent freezer burn. When ready to eat, thaw in the fridge overnight and reheat thoroughly in the oven.