Guest chef

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.


  • Serves 6
  • Prep 25 mins
  • Total time 2 hrs, 10 mins, plus cooling
4.5/5 rating (4 votes)
Easter Lasagne

step by step

  • 1To 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
  • 2Leave 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.
  • Being such a rich buttery meat, there is no need for béchamel sauce – a little crème fraîche finishes it off nicely.
    Annie Bell
  • 3Using 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.
  • 4When 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.
  • Recipe photograph by Tara Fisher

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).

You will need

  • 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

+ Nutritional Information

Recently viewed