Mary Berry Lasagne With Mozzarella​ Recipe

This hearty Mary Berry Lasagne with Mozzarella is made with a rich minced beef and tomato ragu, creamy béchamel sauce, fresh basil, and generous layers of gooey, melted mozzarella. This recipe creates a deeply savory and satisfying main course with that classic cheesy pull everyone loves. Perfect for a family dinner, this comforting dish generously serves 6-8 people, making it an ideal choice for a cozy weekend feast.

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Mary Berry Lasagne With Mozzarella Ingredients

For the Ragu (Meat Sauce):

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 750g (1lb 10oz) lean minced beef
• 250ml (9fl oz) red wine
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 2 bay leaves
• Salt and freshly ground black pepper

For the Béchamel Sauce (White Sauce):

• 1 litre (1¾ pints) whole milk
• 1 onion, peeled and halved
• 2 bay leaves
• 6 black peppercorns
• 75g (3oz) butter
• 75g (3oz) plain flour
• Pinch of freshly grated nutmeg

For Assembly:

• About 12-15 dried lasagne sheets (no pre-cook needed)
• 2 x 125g balls of mozzarella, drained and torn into pieces
• 50g (2oz) Parmesan cheese, freshly grated
• Handful of fresh basil leaves (optional)

How To Make Mary Berry Lasagne With Mozzarella

1. Sauté the vegetables: Heat the olive oil in a large, deep saucepan or casserole dish over a medium heat. Add the onion, carrots, and celery (this trio is called a ‘soffritto’ and builds a flavour base) and cook gently for 10 minutes until soft. Add the garlic and cook for another minute.
2. Brown the beef: Turn up the heat, add the minced beef to the pan, and cook until it is browned all over, breaking it up with a wooden spoon.
3. Simmer the ragu: Pour in the red wine and let it bubble for a minute to cook off the alcohol. Stir in the chopped tomatoes, tomato purée, oregano, and bay leaves. Season with salt and pepper, bring to a simmer, then lower the heat, cover, and cook for at least 1 hour, or until the sauce is rich and thickened. Remove the bay leaves before assembling.
4. Infuse the milk: While the ragu simmers, make the béchamel. Pour the milk into a saucepan with the onion halves, bay leaves, and peppercorns. Heat gently until it just begins to boil, then remove from the heat and let it infuse for 20 minutes.
5. Make the béchamel sauce: Strain the infused milk into a jug. In a clean saucepan, melt the butter over a medium heat. Stir in the flour and cook for one minute to create a ‘roux’ – a paste used to thicken sauces.
6. Whisk in the milk: Gradually pour the infused milk into the roux, whisking constantly to prevent lumps. Continue to cook, stirring continuously, until the sauce is smooth, thick, and bubbling. Remove from the heat and stir in the nutmeg. Season to taste with salt and pepper.
7. Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6.
8. Layer the lasagne: Spoon a thin layer of the ragu over the bottom of a large ovenproof dish (roughly 2.5 litres). Top with a layer of béchamel sauce, then a single layer of lasagne sheets.
9. Continue layering: Repeat the layers: ragu, béchamel, lasagne sheets, and a scattering of torn mozzarella and fresh basil (if using). Aim for at least three layers of pasta.
10. Finish and bake: The final layer should be the remaining béchamel sauce. Top with the last of the torn mozzarella and sprinkle evenly with the grated Parmesan cheese.
11. Bake to perfection: Place the dish in the preheated oven and bake for 35-45 minutes, until the top is golden brown, bubbling, and the pasta is cooked through. Let it stand for 10 minutes before slicing and serving.

Recipe Tips

• Drain the mozzarella well: Fresh mozzarella has a high water content. Pat it dry with paper towels and tear it rather than slicing it. This prevents the lasagne from becoming watery.
• Let the ragu simmer: Don’t cut the simmering time short for the meat sauce. A slow, gentle cook is essential for developing a deep, rich flavour and tender meat.
• Use whole milk for béchamel: For the creamiest and most stable white sauce, whole milk is recommended. The fat content helps create a richer texture.
• Rest before serving: Letting the lasagne stand for at least 10 minutes after baking is crucial. This allows the layers to set, making it much easier to slice and serve neat portions.

What To Serve With Lasagne

This rich and cheesy lasagne pairs perfectly with fresh, simple sides that cut through the richness. A crisp green salad dressed in a sharp vinaigrette is a classic choice. You could also serve it with steamed green beans, a simple tomato and onion salad, or some tender asparagus. For a truly satisfying meal, add a side of warm, crusty garlic bread to mop up the delicious sauce.

How To Store Lasagne Leftovers

• Refrigerate: Once the lasagne has cooled completely, cover the dish tightly with foil or transfer individual slices to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat portions in the microwave or in a moderately hot oven until steaming hot throughout.
• Freeze: Lasagne is an excellent dish to freeze. You can freeze it whole or in individual portions. Wrap it well in a layer of cling film and then a layer of foil to protect it from freezer burn. It can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before reheating.

Mary Berry Lasagne With Mozzarella Nutrition Facts

Serving Size: 1 of 8 portions

• Calories: 620 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 680mg
• Total Carbohydrate: 40g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 38g

Frequently Asked Questions

• Can I use pre-cooked lasagne sheets? Yes, you can use fresh or pre-cooked lasagne sheets. If you do, you may need to reduce the baking time slightly by about 5-10 minutes, as the pasta won’t need as long to soften and cook through.
• Can this recipe be made vegetarian? Certainly. For a vegetarian version, you can replace the minced beef with a mixture of roasted vegetables like courgettes, peppers, and aubergines, or use a good quality plant-based mince alternative. Lentils also make a fantastic, hearty substitute.
• Why is my béchamel sauce lumpy? Lumps in a béchamel sauce are usually caused by adding the milk too quickly or the milk being too cold. To fix it, add the milk gradually while whisking vigorously. If it’s still lumpy, you can pass the sauce through a sieve for a perfectly smooth result.

Try More Recipes:

• Mary Berry Lasagne Al Forno​ Recipe
• Mary Berry Butternut Squash Lasagne​ Recipe
• Mary Berry​ Aubergine Lasagne Recipe