Lasagne
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher
Lasagne
Recipe by Annie Bell
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
775Kcal
Fat
39gr
Saturates
18gr
Carbs
46gr
Sugars
10gr
Fibre
6gr
Protein
45gr
Salt
1.3gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 300g dried lasagne sheets
- 4 heaped tbsp crème fraîche
- 60g freshly grated Parmesan
- 150g mixed sweet baby peppers, halved lengthways and deseeded
For the ragu:
- 3 tbsp extra-virgin olive oil
- 2 leeks, trimmed, halved lengthways and sliced
- 2 red peppers, deseeded and cut into 1-2cm dice
- 3 garlic cloves, finely chopped
- 2 tsp rosemary leaves, chopped
- 1 tsp fennel seeds, ground
- ½ tsp hot paprika
- 1kg lamb mince
- 300ml red wine
- 500g tomato passata
- 725ml lamb or chicken stock
- 225g cherry tomatoes, halved
Step by step
Get ahead
Assemble up to the end of step 3 a day ahead. Cool, cover and chill. It can also be frozen (and cooked from frozen).
- To make the ragu, heat 2 tablespoons of the olive oil in a large pan over a medium heat and fry the leeks and red peppers for 8-10 minutes until aromatic and lightly coloured, stirring in the garlic, rosemary, fennel seeds and paprika a couple of minutes before the end. Add the mince and cook, stirring frequently and breaking up with a wooden spoon, until it changes colour. Pour in the wine and simmer for 4-5 minutes until reduced by half. Add the passata and stock, and season with salt. Bring to a simmer and cook, stirring occasionally, over a low heat for 45 minutes
- Leave the ragu to stand for a few minutes. Skim off any oil from the surface; discard. Stir in the cherry tomatoes and season. Leave to cool.
- Using a 30cm x 20cm, 7-8cm deep roasting or baking dish, cover the base with a thin layer of ragu. Arrange a layer of lasagne on top, breaking the sheets to fit. Continue layering until you have about 5 layers of ragu and 4 of pasta, ending with ragu. Dot with the crème fraîche, scatter over the Parmesan, then the peppers.
- When ready to bake, preheat the oven to 200°C, fan 180°C, gas 6. Drizzle over the remaining oil and bake for 50 minutes-1 hour until sizzling – cover with foil halfway. Cook for 15-20 minutes more if cooking from frozen.
Chef quote
Being such a rich buttery meat, there is no need for béchamel sauce – a little crème fraîche finishes it off nicely.
