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500g of my bolognese sauce - Click here for the recipe

7-8 lasagne sheets

600ml milk

30g butter

3 dessert spoons plain flour

1 teaspoon of english mustard

Large handful of grated cheddar cheese

Handful of chopped fresh parsley

Salt

Pepper

The ultimate homemade lasagne

preparation 5 mins • you cook for 15 mins •

Serves 4

Watch a 30 second preview of my cook-along video below

 

This is the ultimate comfort food. So rich, delicious and moreish. This recipe requires my bolognese sauce, so if you haven't made that yet, do so by clicking here. This recipe is for 4 people and is freezable, but I dare you not to go back for a second helping. Just don't expect to be able to walk for a while after!

Saucepan for the white sauce

Saucepan for the cheese sauce

1.5 litre ovenproof dish

Spoons to stir

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Before you start, preheat your oven to 180c. Have the bolognese ready, the other ingredients out and your pans on the hob. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Preheat your oven to 180c. Turn your saucepan onto a low heat and slowly melt the butter. Once the butter has melted, turn the heat off and add 3 dessert spoons of plain flour. Stir the pan to incorporate the flour into the butter. Turn the heat back on low and cook and stir for 1 minute to cook out the flour. Next add a small splash of your milk and stir in. Once the milk has been stirred in, the flour and butter should come together into a ball. At this point, add another dash of milk and repeat the process. Keep doing this each time you should be able to add a little more milk, as the mix loosens a little. Persevere with this until all the milk has been added and you have a nice thick sauce.

Add a pinch of salt and pepper and then transfer half of the sauce into your other saucepan. To your original pan, add in your chopped parsley and stir. Set this aside and then with the heat on low, add the grated cheese to your other pan. Give it a stir then add a teaspoon of english mustard. Turn the heat off and take both pans over to your work surface ready to build the lasagne.

The first layer is a very thin layer of bolognese, just enough to wet the bottom of the dish. Next add a single layer of lasagne sheets, breaking them to fit if necessary. Next pour the white sauce over the lasagne sheets and spread evenly with the back of a spoon. Next add a proper layer of the bolognese onto the white sauce, spreading evenly again with your spoon.

Add another layer of the lasagne sheets followed by the final layer which is your cheese sauce. Bake in the oven for 45 minutes and then remove from the oven and leave to cool for 15 minutes. This will help it set more when you serve up.

I hope that you enjoy it.

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