This Hairy Bikers Lasagne recipe is a rich and savory recipe, which is made with beef mince and a simplified, creamy ricotta cheese filling. It’s a classic, foolproof recipe, ready in about 3 hours.
Hairy Bikers Lasagne Recipe 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
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan or Dutch oven. Add the onions, celery, and carrots and cook gently for about 10 minutes, until softened and translucent. Add the garlic and cook for another 3-4 minutes.
- Brown the Beef: In a separate large frying pan, heat the remaining tablespoon of oil. Add the minced beef and cook over a high heat, leaving it to form a brown crust on the underside before breaking it up. Do this in batches to ensure the meat sears rather than stews.
- Make the Ragù: Add the browned beef to the pan with the vegetables. Turn the heat up high, pour in the red wine, and let it bubble until it has reduced by at least half. Add the canned tomatoes and herbs, and season with salt and pepper.
- Simmer the Sauce: Bring the sauce back to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour. After an hour, remove the lid and continue to simmer for another 15-30 minutes, until the sauce has reduced and thickened.
- Assemble the Lasagne: Preheat your oven to 200°C/Fan 180°C/Gas 6. Spread a third of the meat sauce in the bottom of a rectangular ovenproof dish. Cover with a layer of 3 lasagne sheets.
- Layer with Cheeses: Top the pasta with another third of the meat sauce. Dollop spoonfuls of ricotta over the sauce, then add a third of the mozzarella and a few basil leaves. Repeat with another layer of pasta, sauce, ricotta, mozzarella, and basil.
- Finish and Bake: Add a final layer of pasta, the remaining meat sauce, the rest of the mozzarella and ricotta, and sprinkle all the Parmesan on top. Bake for 45–50 minutes, until the top is a rich dark brown and bubbling.
- Rest and Serve: Let the lasagne stand for at least 10 minutes before cutting and serving. This is a crucial step to allow the layers to set.
Recipe Tips
- Why use ricotta instead of a béchamel sauce? This is the Hairy Bikers’ simple twist on a classic. Using dollops of ricotta cheese mixed with mozzarella and Parmesan creates a rich, creamy layer without the extra step of making a separate white sauce.
- How do I get the richest meat sauce? The secret is to take your time. Brown the beef in batches to get a deep, caramelized crust, and let the sauce simmer for a long time (at least 1.5 hours) to allow the flavors to deepen and the sauce to reduce and thicken properly.
- Do I need to pre-cook the lasagne sheets? No, for this recipe you can use dried lasagne sheets directly from the box. The moisture from the meat sauce will cook them perfectly in the oven.
- Can I make this ahead of time? Yes, lasagne is the perfect make-ahead meal. You can fully assemble it, let it cool, cover, and store it in the refrigerator for up to 2 days before baking. You may need to add 10-15 minutes to the baking time.
What To Serve With Lasagne
This rich, all-in-one bake is a hearty meal that pairs perfectly with simple, fresh sides.
- A crisp green salad with a sharp Italian vinaigrette
- Warm garlic bread
- A glass of the same red wine you used in the sauce
How To Store Lasagne
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors are often even better the next day.
- Freeze: Lasagne freezes exceptionally well. You can freeze the entire baked dish or individual portions. Wrap tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lasagne Nutrition Facts
- Serving Size: 1/8 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.
FAQs
Can I use a different kind of meat?
Yes, for a more traditional Italian ragù, you could use a mixture of half beef and half pork mince.
Why is my lasagne watery?
A watery lasagne is usually because the meat sauce was not simmered for long enough to reduce and thicken. It’s crucial to let the sauce become thick before you start layering. Letting the finished lasagne rest for at least 10 minutes before cutting is also essential.
Can I make this vegetarian?
To make a vegetarian version, you can replace the beef mince with a rich ragù made from finely chopped mushrooms and brown or green lentils. Use vegetable stock instead of beef stock.
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Hairy Bikers Lasagne Recipe
Description
A rich and savory beef ragù layered with pasta, creamy ricotta, and melted mozzarella, baked until golden and bubbly for the ultimate comfort food meal.
Ingredients
Instructions
- Sauté the finely chopped onion, celery, and carrots until soft. Add garlic.
- In a separate pan, brown the minced beef in batches.
- Combine the beef and vegetables. Deglaze with red wine, then add tomatoes and herbs.
- Cover and simmer for 1 hour, then uncover and simmer for another 15-30 minutes until thick.
- Preheat oven to 200°C/Fan 180°C/Gas 6.
- Layer the lasagne: start with meat sauce, then pasta, then more sauce, dollops of ricotta, mozzarella, and basil. Repeat the layers.
- Finish with a final layer of pasta, sauce, and all the remaining cheeses. Bake for 45-50 minutes until golden and bubbling. Rest for 10 minutes before serving.
Notes
- Browning the beef in batches is a crucial step for developing a deep, rich flavor.
- A long, slow simmer is the secret to a thick, flavorful ragù.
- This recipe uses a simple ricotta and mozzarella filling instead of a traditional béchamel sauce.
- Letting the finished lasagne rest before slicing is essential to allow the layers to set.
