Delia Smith White Sauce Lasagne Recipe

This comforting white sauce lasagne is a rich and creamy twist on the classic Italian favourite. Layers of tender pasta are filled with a savoury meat sauce and topped with a smooth, velvety béchamel that melts beautifully in the oven. It’s a satisfying, family-friendly dish that feels indulgent without being difficult to make. Expect a total time of around 1 hour 30 minutes, making it perfect for a relaxed weekend meal.

Ingredients

For the Meat Filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 500g minced beef
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 150ml beef stock
• 1 tsp dried oregano
• Salt and freshly ground black pepper

For the White Sauce

• 50g butter
• 50g plain flour
• 600ml whole milk
• 50g grated cheddar cheese
• Pinch of ground nutmeg
• Salt and pepper to taste

For the Lasagne Layers

• 9–12 lasagne sheets
• 50g grated mozzarella or extra cheddar

How to Make Delia Smith White Sauce 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 top turns golden.
• Cook the meat filling: Heat the olive oil in a large pan. Add the onion and cook until soft, then stir in the garlic. Add the minced beef and cook until browned. Stir in the chopped tomatoes, tomato purée, stock, oregano, salt, and pepper. Simmer gently for 20 minutes until thickened.
• Make the white sauce: Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the milk until smooth. Cook gently, stirring, until thickened. Add cheese, nutmeg, salt, and pepper, then stir until melted and smooth.
• Assemble the lasagne: Spread a layer of meat sauce in a baking dish, then cover with lasagne sheets. Add a layer of white sauce. Repeat the layers, finishing with white sauce on top.
• Bake: Sprinkle the top with grated cheese and bake for 35–40 minutes until bubbling and golden brown.
• Cool slightly before serving: Leave the lasagne to rest for 10 minutes before slicing. This helps it hold its shape and makes serving easier.

Tips

Why is my white sauce lumpy?

Whisk the milk in gradually and keep stirring continuously. Using warm milk also helps create a smooth consistency.

How do I stop the lasagne from being watery?

Simmer the meat sauce until thick and avoid overloading with liquid ingredients. Letting the lasagne rest after baking also helps it set.

Can I make it ahead of time?

Yes, assemble the lasagne a day in advance and keep it chilled. Bake when ready to serve.

How do I get a golden top?

Use a good layer of cheese and bake uncovered. You can grill for a few minutes at the end if needed.

Serving Suggestions

• Serve with a crisp green salad
• Add garlic bread on the side
• Pair with steamed vegetables
• Enjoy with a light tomato salad

Storage

At Room Temperature

Keep for up to 2 hours after cooking before refrigerating.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze portions for up to 3 months. Defrost overnight in the fridge and reheat in the oven until hot.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 28g
• Fat: 26g
• Saturated Fat: 12g
• Sodium: 620mg

These values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith White Sauce 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

A rich and creamy lasagne layered with savoury meat sauce and smooth white béchamel, baked until golden and bubbling.

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 500g minced beef

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 150ml beef stock

• 1 tsp oregano

• 50g butter

• 50g plain flour

• 600ml milk

• 50g cheddar cheese

• Lasagne sheets

• 50g mozzarella

• Nutmeg, salt, pepper

• Seasoning to taste

Directions

• Preheat oven to 190°C (170°C fan).
• Cook onion, garlic and beef until browned.
• Add tomatoes, purée and stock, simmer 20 minutes.
• Make white sauce with butter, flour and milk.
• Layer meat, pasta and sauce in dish.
• Top with cheese and bake 35–40 minutes.
• Rest before serving.

Notes

• Let the lasagne rest before slicing.
• Use fresh nutmeg for best flavour.
• Can be frozen for later use.