This recipe makes enough ragù for a 12-portion lasagne, plus plenty of extras to bag up and use at a later date – making a huge batch will save you time and money.
Foodtube
By Jamie Oliver
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About the recipe
Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
2 sprigs of fresh rosemary
100g higher-welfare smoked streaky bacon
olive oil
1kg quality minced beef
1kg higher-welfare minced pork
4 carrots
2 onions
4 sticks of celery
2 heaped tablespoons tomato purée
4 x 400g tins plum tomatoes
350g dried lasagne sheets
WHITE SAUCE
150g mature Cheddar cheese
2 medium leeks
2 fresh bay leaves
4 tablespoons plain flour
1 litre semi-skimmed milk
1 whole nutmeg, for grating
If you’re making this dish for little ones, don’t use bacon or season with salt, just season your portion to taste at the end.
Fancy a shortcut? Try the Loaded Lasagne from Jamie's frozen food range!
This recipe makes enough ragù for a 12-portion lasagne, plus plenty of extras to bag up and use at a later date – making a huge batch will save you time and money.
Replace half the mince with lentils, if you prefer.
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