James Martin Saturday Morning Lasagne Recipe

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This rich and comforting lasagne is inspired by the hearty, no-nonsense style you would expect from James Martin on his Saturday morning kitchen. It has a deeply savoury beef ragù, a smooth and creamy white sauce, and soft layers of pasta that bake together beautifully. The recipe is straightforward, ideal for confident beginners, and perfect for a relaxed weekend cook. Allow around 1 hour 45 minutes from start to finish, including baking time.

James Martin Saturday Morning Lasagne Recipe

Ingredients

For the beef ragù

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 carrot, finely diced
1 celery stick, finely diced
750g beef mince
2 tbsp tomato purée
150ml red wine
2 x 400g tins chopped tomatoes
1 beef stock cube, crumbled
1 tsp dried oregano
1 bay leaf
Sea salt and freshly ground black pepper

For the white sauce

75g unsalted butter
75g plain flour
900ml full-fat milk, warmed
75g Parmesan, finely grated
Freshly grated nutmeg, to taste

To assemble

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

How to Make James Martin Saturday Morning Lasagne

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a deep rectangular baking dish and place a shelf in the middle of the oven for even cooking.
Start the ragù: Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrot and celery and cook gently for 8 to 10 minutes until softened but not coloured.
Brown the beef: Add the beef mince, breaking it up with a wooden spoon. Cook until evenly browned, then stir in the tomato purée and cook for 1 minute.
Simmer the sauce: Pour in the red wine and let it bubble for 2 minutes. Add the chopped tomatoes, stock cube, oregano and bay leaf. Season well, then simmer gently for 25 to 30 minutes until rich and thick.
Make the white sauce: Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Simmer for 5 minutes until thickened, then stir in the Parmesan and nutmeg.
Assemble the lasagne: Spoon a thin layer of ragù into the dish, cover with lasagne sheets, then add more ragù and a layer of white sauce. Repeat, finishing with white sauce.
Top and bake: Sprinkle over the remaining Parmesan. Bake for 40 to 45 minutes until golden, bubbling and cooked through.
Rest before serving: Remove from the oven and leave to stand for 10 minutes so it slices neatly.

Tips for Perfect Lasagne

Why is my lasagne watery?

This usually means the ragù was not reduced enough. Simmer until thick and rich before assembling.

Can I make it ahead of time?

Yes, assemble completely, cover, and refrigerate for up to 24 hours before baking.

How do I stop the top burning?

If it browns too quickly, loosely cover with foil for the last 10 minutes of baking.

Serving Suggestions

Steamed green beans or broccoli
A crisp green salad with vinaigrette
Garlic bread or focaccia

Storage

Room temperature

Allow to cool, then keep covered for up to 6 hours before refrigerating.

Refrigerator

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

Freezing

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

Nutrition (per serving)

Calories: 620 kcal
Carbohydrates: 48g
Protein: 38g
Fat: 30g
Saturated fat: 16g
Sodium: 780mg

Nutritional values are approximate and provided as a guide only.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.