Delia Smith Ragu Lasagne Recipe

The Delia Smith Ragu Lasagne Recipe is a rich, comforting classic layered with slow-cooked meat sauce, silky béchamel, and tender pasta sheets. The ragu is deeply savoury with a gentle sweetness from tomatoes and vegetables, while the creamy topping turns golden and bubbling in the oven. It is a medium-difficulty dish that rewards a little time and care. Allow around 2 hours from start to finish, including simmering and baking.

Ingredients

For the Ragu Sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely diced
• 1 celery stick, finely diced
• 2 garlic cloves, crushed
• 500g beef mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml beef stock
• 100ml red wine (optional)
• 1 tsp dried oregano
• Salt and freshly ground black pepper

For the Béchamel Sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk, warmed
• Pinch freshly grated nutmeg
• Salt and white pepper to taste

For Assembling

• 9–12 dried lasagne sheets
• 100g mature Cheddar cheese, grated
• 25g Parmesan cheese, finely grated

How to Make Delia Smith Ragu Lasagne Recipe

• Prepare the oven: Preheat the oven to 190°C or 170°C fan. Place a shelf in the middle of the oven so the lasagne cooks evenly and the topping colours nicely.
• Cook the vegetables: Heat the olive oil in a large pan over medium heat. Add the onion, carrot and celery. Cook gently for 8 to 10 minutes until softened but not browned. Stir in the garlic and cook for another minute.
• Brown the mince: Add the beef mince to the pan. Cook, breaking it up with a wooden spoon, until browned all over.
• Build the ragu: Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes, stock, red wine if using, oregano, salt and pepper. Bring to a gentle simmer and cook uncovered for 30 to 40 minutes until thickened and rich. Stir occasionally.
• Make the béchamel: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Cook, stirring constantly, until thickened. Season with nutmeg, salt and white pepper.
• Assemble the lasagne: Spoon a thin layer of ragu into the base of a large ovenproof dish. Cover with lasagne sheets, then a layer of ragu, followed by béchamel. Repeat the layers, finishing with béchamel on top.
• Add the topping: Sprinkle the grated Cheddar and Parmesan evenly over the top.
• Bake: Place in the preheated oven and bake for 35 to 40 minutes until golden and bubbling.
• Rest before serving: Leave the lasagne to stand for 10 to 15 minutes before slicing. This helps it hold its shape.

Tips

How do I stop my lasagne from being watery?

Simmer the ragu until thick and reduced before assembling. Let the baked lasagne rest before cutting so the layers settle.

Can I make the ragu in advance?

Yes, the ragu can be prepared a day ahead and kept chilled. In fact, the flavour improves overnight.

How do I avoid lumpy béchamel?

Warm the milk first and add it gradually, whisking constantly. Keep the heat moderate to prevent scorching.

Can I use fresh pasta sheets?

Fresh sheets work beautifully and do not need pre-cooking. Reduce the baking time slightly and keep an eye on the top.

Serving Suggestions

• Serve with a crisp green salad dressed with lemon and olive oil
• Add warm garlic bread on the side
• Pair with steamed green beans or roasted vegetables
• Enjoy with a glass of red wine for a classic touch

Storage

Room Temperature

Do not leave the lasagne out for more than 2 hours once cooked.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly until piping hot.

Freezing

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

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 32g
• Fat: 25g
• Saturated Fat: 12g
• Sodium: 680mg

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

FAQs

Delia Smith Ragu Lasagne Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic beef ragu lasagne layered with rich meat sauce, creamy béchamel and golden melted cheese. A comforting British-Italian favourite perfect for family dinners.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 medium carrot, finely diced

• 1 celery stick, finely diced

• 2 garlic cloves, crushed

• 500g beef mince

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 150ml beef stock

• 100ml red wine (optional)

• 50g butter

• 50g plain flour

• 600ml whole milk

• Pinch nutmeg

• 9–12 lasagne sheets

• 100g Cheddar cheese, grated

• 25g Parmesan, grated

• Salt and pepper to taste

Directions

• Preheat oven to 190°C (170°C Fan).
• Cook onion, carrot and celery in olive oil until softened. Add garlic.
• Add beef mince and brown thoroughly.
• Stir in tomatoes, purée, stock and wine. Simmer until thick.
• Make béchamel by melting butter, stirring in flour, then whisking in milk until thick.
• Layer ragu, pasta sheets and béchamel in ovenproof dish.
• Top with grated cheeses.
• Bake for 35–40 minutes until golden and bubbling.
• Rest 10–15 minutes before serving.

Notes

• Simmer the ragu well for a thick sauce.
• Allow to rest before slicing for neat portions.
• Can be frozen for up to 3 months.