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Lasagne

Always a firm favourite! Useful because it can be made in advance and reheated when necessary. This dish freezes well before the final cooking. Thaw before cooking.

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Availability: In stock

Name Price Qty
£32.00
£16.00

Was: £100.00

Now: £80.00

Product Information

Serves 6

Ingredients

For the meat sauce:

  • 1lb (450g) minced beef
  • 2 large onions, chopped
  • 4oz (100g) streaky bacon, snipped
  • 1 rounded tablespoon flour
  • Half a pint (300ml) stock
  • 4 tablespoons tomato purée
  • 2 fat cloves of garlic, crushed
  • 2 level teaspoons sugar
  • Salt & freshly ground black pepper

For the white sauce:

  • 2.5oz (60g) butter
  • 2oz (50g) flour
  • 1 pint (600ml) milk
  • Half a teaspoon Dijon mustard
  • Salt & freshly ground black pepper
  • A little freshly ground nutmeg

 

  • 8oz (225g) Gruyére cheese, grated
  • 1oz (25g) Parmesan cheese, grated
  • 6oz (175g) no-cook lasagne

Method

First make the meat sauce: heat the minced beef gently in a large AGA pan on the Simmering Plate to allow the fat to run out, then move on to the Boiling Plate and fry until browned. Add the onions and bacon and fry for a further 5 minutes. Stir in the flour and then the remaining ingredients. Stir well, bring to the boil and simmer for 5 minutes. Cover with a lid.

2, 3 & 4 oven AGA: Transfer the pan to the floor of the Simmering Oven for about 45 minutes or until the meat is tender. Taste and check seasoning.

For the white sauce: heat the butter in a pan on the Simmering Plate until melted, stir in the flour and cook for a minute then gradually blend in the milk. Bring to the boil, stirring until thickened. Add the mustard, seasoning and nutmeg to taste.

To assemble the Lasagne: take a shallow ovenproof dish, spread half of the meat sauce over the base of the dish, then half of the white sauce and half of the cheese. Top this with half of the Lasagne, arranging the sheets edge to edge so they don’t overlap. Repeat these layers once more and then top with the last of the white sauce and finally the cheese.

2 Oven AGA: With the grid shelf on the lowest set of runners cook in the Roasting Oven for about 45 minutes until the cheese has browned and the pasta is tender. If necessary protect with the cold plain shelf.

3 & 4 Oven AGA: Slide into the centre of the Baking Oven, or just below. Cook for about 45 minutes until the cheese has browned and the pasta is tender.

From The AGA Book by Mary Berry

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Delivery & Returns

Delivery

For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over. Next day delivery is priced at £7.95.

AGA Hot Taps are delivered free of charge to UK Mainland addresses only.

For information on delivery of AGA and Rayburn Stoves, please click here.

For information on delivery of Rangemaster Cookers, please click here.

For all orders to the Channel Islands and Ireland there will be a charge of £9.95.

We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date. 

Returns

You can return any item within 60 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred. 

 

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