Hairy Bikers Lasagne Recipe (No Béchamel, Easy Ricotta)

This Hairy Bikers lasagne recipe is made with a rich beef ragù, creamy ricotta, mozzarella, and Parmesan, baked until golden and bubbling. No béchamel sauce needed. It takes about 3 hours and serves 6.

I make this when I want all the comfort of a proper lasagne without standing over a white sauce. Ricotta, mozzarella, and Parmesan give you that creamy layer with far less effort.

Jump to Recipe Jump to Video Print Recipe

Hairy Bikers Lasagne Ingredients

For the Meat Sauce (Ragù):

2 tbsp olive oil
2 onions, finely chopped
3 celery sticks, finely chopped
2 carrots, finely chopped
3 garlic cloves, finely chopped
750g minced beef
250ml red wine
600g canned chopped tomatoes
1 tbsp dried oregano
2 bay leaves
Sea salt and black pepper

For Assembly:

9 dried lasagne sheets
300g ricotta cheese
400g mozzarella cheese, torn or sliced
100g Parmesan cheese, grated
A handful of fresh basil leaves, shredded

How to Make Hairy Bikers Lasagne

Soften the vegetables: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan. Add the onions, celery, and carrots and cook gently for about 10 minutes until soft. Add the garlic and cook for another 3–4 minutes.
Brown the mince: Heat the remaining oil in a separate large frying pan over high heat. Add the minced beef in batches, letting each batch form a dark crust before breaking it up. This builds deep flavour in the finished sauce.
Build the ragù: Add the browned beef to the vegetables. Turn the heat up, pour in the red wine, and let it bubble until reduced by half. Stir in the canned tomatoes and herbs, then season with salt and pepper.
Simmer low and slow: Bring to a boil, then reduce the heat, cover, and simmer for at least 1 hour. Remove the lid and simmer for another 15–30 minutes until the sauce is thick and rich.
Preheat the oven: Set your oven to 200°C (180°C Fan / Gas Mark 6).
Start layering: Spread a third of the meat sauce in the bottom of a large rectangular ovenproof dish. Cover with a layer of 3 lasagne sheets. Top with another third of the sauce, dollops of ricotta, a third of the mozzarella, and a few basil leaves.
Repeat and finish: Add another layer of pasta, the remaining sauce, ricotta, mozzarella, and basil. Finish with a final layer of pasta, the last of the cheeses, and all the Parmesan on top.
Bake and rest: Bake for 45–50 minutes until the top is a deep golden brown and bubbling. Let the lasagne stand for at least 10 minutes before cutting. This lets the layers set properly.

What Are the Best Tips for Hairy Bikers Lasagne?

Ricotta instead of béchamel: This recipe skips white sauce entirely. Dollops of ricotta with mozzarella and Parmesan create a creamy layer with much less effort.
Brown the mince in batches: Do not crowd the pan. Let each batch form a dark crust before breaking it up, which builds deep flavour in the ragù.
No need to pre-cook the sheets: Dried lasagne sheets cook perfectly in the oven from the moisture in the meat sauce. Just make sure the sauce covers them fully.
Make it ahead: Assemble the whole lasagne, let it cool, then cover and store in the fridge for up to 2 days before baking. Add 10–15 minutes to the oven time.
Simmer the ragù properly: A minimum of 1.5 hours gives the sauce time to thicken and the flavours to develop. If you enjoy other slow-cooked beef dishes, try the Hairy Bikers beef bourguignon too.
Try a lighter version: The Hairy Bikers also have a Skinny Beef Lasagne that swaps pasta sheets for blanched leeks. It is a good option if you want the same flavours with fewer calories.

What Goes Well With Lasagne?

This is a filling, all-in-one bake that works as a complete meal on its own. A simple green salad with a sharp Italian dressing cuts through the richness nicely. Warm garlic bread on the side is always popular for mopping up the sauce.

Pour a glass of the same red wine you used in the ragù to bring the whole meal together. If you are after another hearty comfort dish for the week, the Hairy Bikers beef stew and dumplings makes a great next-day option.

How Do You Store and Reheat Lasagne?

Cover any leftovers tightly and store in the fridge for up to 4 days. The flavours often improve overnight as the sauce soaks into the pasta layers.

To freeze, wrap the whole baked dish or individual portions in cling film and then foil. It keeps for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, cover with foil and warm in the oven at 180°C (160°C Fan / Gas Mark 4) for 20–25 minutes until piping hot. Individual portions can go in the microwave on medium for 3–4 minutes.

Nutrition Facts

Serving Size: 1/6 of recipe
Calories: ~650 kcal
Protein: 45g
Carbohydrates: 40g
Fat: 35g
Saturated Fat: 18g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

Frequently Asked Questions

Can I use a different kind of meat?

You could use a mixture of half beef and half pork mince for a more traditional Italian ragù. Lamb mince also works well for a richer flavour.

Can I make this vegetarian?

Replace the beef with finely chopped mushrooms and brown lentils for a meaty texture without the meat. For a fully vegetarian bake, try the Hairy Bikers Roasted Vegetable Lasagne instead.

How do you stop lasagne from being watery?

Drain the ricotta on kitchen paper before layering and make sure the ragù coats the back of a spoon before you start building. Rest the baked lasagne for a full 10 minutes before slicing so the layers set properly.

What is the best cheese for lasagne?

Ricotta gives the creamy filling, mozzarella melts and stretches between the layers, and Parmesan adds a sharp, salty crust on top. This three-cheese combination covers all the textures you need.

How is the Hairy Bikers lasagne different from a traditional lasagne?

Most traditional lasagne recipes use a béchamel white sauce, but the Hairy Bikers version swaps it for ricotta, mozzarella, and Parmesan. You get the same creamy layers with less effort and fewer ingredients.

You May Also Like: