James Martin Lasagne

This comforting james martin lasagne is a classic family favourite with rich beef ragù, silky white sauce, and tender pasta layers. The texture is deeply satisfying with a savoury, slow-cooked filling and a golden, bubbling top. It is straightforward rather than fancy, making it ideal for confident beginners and seasoned home cooks alike. Allow around 1 hour 45 minutes from start to finish, including baking and resting.

Inspired by the bold, no-nonsense flavours often associated with James Martin, this lasagne is generous, hearty, and full of proper kitchen comfort.

Ingredients

For the Beef Ragù

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 750 g beef mince
• 2 tbsp tomato purée
• 400 g tin chopped tomatoes
• 150 ml beef stock
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper

For the White Sauce

• 50 g unsalted butter
• 50 g plain flour
• 600 ml whole milk, warmed
• 75 g mature Cheddar, grated
• Freshly grated nutmeg, a pinch

To Assemble

• 250 g dried lasagne sheets
• 50 g Parmesan, finely grated
• Butter, for greasing

How to Make James Martin Lasagne

• Prepare the Oven: Preheat the oven to 190°C, or 170°C fan. Lightly butter a deep ovenproof dish, roughly 30 x 20 cm.
• Make the Beef Ragù: Heat the olive oil in a wide pan over medium heat. Add the onion and cook for 5 minutes until soft but not coloured. Stir in the garlic and cook for 30 seconds. Add the mince and cook until well browned, breaking it up with a spoon. Stir in the tomato purée, chopped tomatoes, stock, oregano, and bay leaf. Season well, then simmer gently for 25 to 30 minutes until rich and thick. Remove the bay leaf.
• Make the White Sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk, a little at a time, until smooth. Cook gently, stirring, until thickened. Add the Cheddar, nutmeg, and seasoning, then remove from the heat.
• Assemble the Lasagne: Spoon a thin layer of ragù into the base of the dish. Top with lasagne sheets, then more ragù and a layer of white sauce. Repeat the layers, finishing with white sauce. Sprinkle over the Parmesan.
• Bake and Rest: Bake for 40 to 45 minutes until golden and bubbling. If browning too quickly, cover loosely with foil. Rest for 10 minutes before serving to help it slice neatly.

Tips

Why is my lasagne watery?

Make sure the ragù is thick before assembling and allow the lasagne to rest after baking so it firms up.

How do I stop dry edges?

Ensure the pasta sheets are fully covered with sauce, especially around the sides.

Can I make it richer?

Use half milk and half double cream in the white sauce for an indulgent finish.

Do I need to pre-cook lasagne sheets?

No, dried sheets soften perfectly during baking when fully covered with sauce.

Serving Suggestions

• Serve with a crisp green salad and vinaigrette
• Add garlic bread or focaccia on the side
• Pair with steamed green beans or roasted broccoli

Storage

Room Temperature

Leave out for up to 2 hours after cooking, then refrigerate.

Refrigerator

Store covered for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38 g
• Protein: 34 g
• Fat: 26 g
• Saturated Fat: 13 g
• Sodium: 780 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lasagne

Recipe by Clara WoodCourse: MainCuisine: Italian-inspiredDifficulty: Medium

Servings

6

people

Prep time

30

minutes

Cooking time

45

minutes

Total time

105

minutes

Calories

520

kcal

1

hour 

15

minutes

Rich beef lasagne with slow-simmered ragù, creamy white sauce, and a golden cheese topping. A hearty classic perfect for family dinners.

Ingredients

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 750g beef mince

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 150ml beef stock

• 50g butter

• 50g plain flour

• 600ml whole milk

• 75g Cheddar, grated

• 250g lasagne sheets

• 50g Parmesan, grated

• Salt and pepper

• Nutmeg, pinch

• Butter, for greasing

Directions

• Preheat oven to 190°C (170°C Fan) and grease a baking dish.
• Cook onion and garlic in oil, then brown the mince.
• Add tomatoes, stock, seasoning and simmer until thick.
• Make a white sauce with butter, flour, milk and cheese.
• Layer ragù, lasagne sheets and white sauce in the dish.
• Finish with Parmesan and bake until golden and bubbling.

Notes

• Allow the lasagne to rest before serving for cleaner slices.
• Ensure pasta sheets are fully covered with sauce.
• Can be frozen for up to 3 months.