Mary Berry’s Signature Lasagne: A Must-Try Recipe for Home Cooks

It’s a privilege to share this special lasagne recipe with you today, inspired by none other than Dame Mary Rosa Alleyne Hunnings, famously known as Mary Berry. With her beginnings in domestic science classes, followed by her adventures in the culinary heartland of France, Mary Berry’s influence on the gastronomic world is undeniable. This recipe captures the essence of her journey, merging British comfort with a touch of French finesse. I hope you enjoy preparing this dish as much as I did. Bon appétit!

Mary Berry Lasagne Recipe Overview

This sumptuous lasagne is a rich blend of beef ragu layered with a creamy white sauce, wrapped in soft lasagne sheets, and topped with a golden crust of mature cheddar. It’s a dish that warms the soul, perfect for family gatherings or a comforting weekend meal. It takes 2 hours to cook for 6 people.

Ingredients:

For the ragu

  • 2 tbsp olive oil: For sautéing, bringing out the aromas of the vegetables.
  • 900g/2lb beef mince: The heart of our ragu, choose good quality for best results.
  • 2 onions, roughly chopped: For a rich depth of flavor.
  • 4 sticks celery, diced (optional): Adds a hint of freshness and crunch.
  • 2 garlic cloves, crushed: For that undeniable depth and aroma.
  • 2 level tbsp plain flour: To thicken the sauce to perfection.
  • 150ml/¼ pint beef stock: Adds richness to our ragu.
  • 1 tbsp redcurrant jelly (optional) or 1 tsp caster sugar: A touch of sweetness to balance out the acidity.
  • 3 tbsp tomato purée: Enhancing the tomato base.
  • 1 tbsp chopped thyme: An aromatic herb, reminiscent of Berry’s time in France.
  • 2 x 400g tins chopped tomatoes: The soulful base of our ragu.

For the white sauce

  • 50g/2oz butter: The creamy beginning of our sauce.
  • 50g/2oz plain flour: To achieve that velvety texture.
  • 750ml/1¼ pints hot milk: The liquid gold that binds it all.
  • 2 tsp Dijon mustard: A French touch, adding a subtle kick.
  • 50g/2oz Parmesan, finely grated: For that unmistakable umami flavor.
  • Salt and freshly ground black pepper: To season to perfection.

For the lasagne

  • 12 lasagne sheets: The layers that encapsulate our flavors.
  • 75g/3oz mature cheddar, grated: To achieve that golden, crispy topping we all love.

Instructions:

  1. Ragu preparation: In a large pan, heat the olive oil. Add the onions, celery (if using), and garlic. Sauté until translucent. Introduce the beef mince and brown thoroughly.
  2. Sprinkle flour on meat and combine. Add the beef stock, stirring constantly until thickened.
  3. Add the redcurrant jelly (or sugar), tomato purée, thyme, and chopped tomatoes. Let it simmer gently for about an hour until rich and flavorful.
  4. White sauce preparation: In a separate pan, melt the butter. Stir in flour and cook for two minutes. Whisking continually, add hot milk gradually until thickened. Stir in Dijon, Parmesan, salt, and pepper.
  5. Assembly: Heat the oven to 180°C/350°F. First layer ragu, then lasagne sheets, then white sauce in a large baking dish. Repeat until all ingredients are utilized, topping with white sauce.
  6. Sprinkle the grated mature cheddar over the top. Bake 30–40 minutes till golden brown and bubbling.

Also Try: Mary Berry Dijon Chicken Recipe

FAQs:

Q: Can I use a different meat for the ragu?

Absolutely! Ground turkey or lamb could be delightful substitutes.

Q: What if I can’t find redcurrant jelly?

No worries, the caster sugar is a perfect alternative, or even a splash of balsamic vinegar can add that desired sweetness.

Q: Can I make this vegetarian?

Certainly! Substitute the beef mince with a mixture of lentils, mushrooms, and aubergines for a hearty veggie option.

Q: How do I store leftovers?

Cool the lasagne, cover, and refrigerate for 3 days. It can also be frozen for longer storage.

Q: Can I prepare this in advance?

Yes! Assemble the lasagne, then cover and refrigerate. Bake when ready to serve.

Conclusion

Drawing inspiration from Mary Berry’s illustrious career, this lasagne promises layers of joy in every bite. Enjoy the harmony of rich ragu, creamy sauce, and crispy cheese topping. Every time I make this, I’m transported to memories of comforting meals and happy faces. Food is an experience, not simply food. Here’s to many delicious moments ahead! Cheers!

Mary Berry Lasagne Recipe

Mary Berry Lasagne Recipe

Cook Time 2 hours
Cuisine British
Servings 6 people

Ingredients
  

For the ragu

  • 2 tbsp olive oil
  • 900 g 2lb beef mince
  • 2 onions roughly chopped
  • 4 sticks celery diced (optional)
  • 2 garlic cloves crushed
  • 2 level tbsp plain flour
  • 150 ml ¼ pint beef stock
  • 1 tbsp redcurrant jelly optional or 1 tsp caster sugar
  • 3 tbsp tomato purée
  • 1 tbsp chopped thyme
  • 2x 400g tins chopped tomatoes

For the white sauce

  • 50 g/2oz butter
  • 50 g/2oz plain flour
  • 750 ml/1¼ pints hot milk
  • 2 tsp Dijon mustard
  • 50 g/2oz Parmesan finely grated
  • Salt and freshly ground black pepper

For the lasagne

  • 12 lasagne sheets
  • 75 g/3oz mature cheddar grated

Instructions
 

  • Ragu preparation: In a large pan, heat the olive oil. Add the onions, celery (if using), and garlic. Sauté until translucent. Introduce the beef mince and brown thoroughly.
  • Sprinkle flour on meat and combine. Add the beef stock, stirring constantly until thickened.
  • Add the redcurrant jelly (or sugar), tomato purée, thyme, and chopped tomatoes. Let it simmer gently for about an hour until rich and flavorful.
  • White sauce preparation: In a separate pan, melt the butter. Stir in flour and cook for two minutes. Whisking continually, add hot milk gradually until thickened. Stir in Dijon, Parmesan, salt, and pepper.
  • Assembly: Heat the oven to 180°C/350°F. First layer ragu, then lasagne sheets, then white sauce in a large baking dish. Repeat until all ingredients are utilized, topping with white sauce.
  • Sprinkle the grated mature cheddar over the top. Bake 30–40 minutes till golden brown and bubbling.

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