Lasagne
Using a batch of classic Bolognese or Lentil Ragu, two of Supper Club’s most-loved recipes, here’s my all-time favourite lasagne. Wholesome, comforting and layered with an easy, creamy béchamel sauce and a golden, bubbling crust of cheese on top.
Time to prep : 20 mins
Time to cook : 45 mins
Servings : 6 - 8
Ingredients
1 batch of lentil ragu or classic Bolognese
400g dried lasagne sheets
100g cheese (I use Cheddar and Parmesan), grated
Olive oil, for greasing
Chopped parsley, to serve
Béchamel sauce
750ml whole milk
1 bay leaf
4 tbsp butter
60g plain flour
240g cheese (I use Cheddar and Gruyère), grated
¼ tsp grated nutmeg
Salt and pepper, to season
Method
Prepare your filling, either the lentil ragu or bolognese (linked above). I love to double the recipes so I can freeze half for future lasagnes or meals.
To make the sauce, pour the milk into a small saucepan, add the bay leaf and warm over a low - medium heat.
Next, melt the butter in a separate large saucepan over a low - medium heat, then add the flour and use a balloon whisk to mix constantly until it’s absorbed the butter and you have a sticky paste. Gradually pour in half of the warmed milk, discarding the bay leaf, while continuing to mix until smooth and there are no lumps. Pour in the remaining milk and continue to whisk. Bring the heat up slightly to a gentle simmer, continuing to whisk until the sauce has thickened and coats the back of a spoon, about 5 minutes. Remove from the heat, add the grated cheese, nutmeg and a generous pinch of salt, stir to mix everything together.
To assemble the lasagne, grease a large, rectangular ovenproof dish (mine was 35 x 20cm) with olive oil and preheat the oven to 180°C fan.
Spread a third of the Bolognese or ragu into the base of the dish, top with lasagne sheets and spoon over a third of the béchamel sauce. Repeat the layers twice more. Top with the extra 100g grated cheese and bake for 45 minutes until the top is bubbling. I like to put this under a very hot grill for the last 5 minutes so that it forms a really crispy, golden brown crust. Remove from the heat and let it sit for 10 minutes before serving, scattered with chopped parsley.
Nutritional Information (bolognese lasagne)
650 calories
35g protein, 52g carbs, 33g fat
Nutritional Information (lentil lasagne)
550 calories
27g protein, 62g carbs, 22g fat
Good to know:
Fridge: Store in an airtight container in the fridge for up to 4 days.
Freezer: Allow to cool completely, portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating thoroughly.
