Right, then! Mark your calendars, foodies, because Saturday, July 27th isn't just any old Saturday – it's National Lasagna Day!

And what better way to celebrate this glorious occasion than by diving headfirst into a bubbling, cheesy, utterly satisfying dish of layered pasta perfection? Forget your diet for a day, because today, we're all about that rich ragu, creamy béchamel, and golden, bubbling cheese.

Ready to construct your masterpiece? Let's get cooking!

Ingredients :

For the meat ragù

1 tbsp olive oil 

1 onion, diced

1 carrot, diced

1 celery stalk, diced

250g beef mince

250g pork mince

1 tbsp tomato purée

400g tin chopped tomatoes

200ml beef stock

200ml red wine

For the white sauce (Besciamella)

50g butter

50g plain flour

550ml semi-skimmed milk

For assembly

9–12 lasagne sheets (depending on dish size)

50g Parmesan, grated

150g pack mozzarella, shredded

Serves : 6

Cooks In : 1h 30'

Difficulty : Medium

Preparation Method :

Ragù

Heat the olive oil in a large Zoya frying pan over a low flame. Gently cook the onion, carrot and celery for around five minutes, or until softened. Add the beef and pork mince and fry on a medium heat until the meat turns a rich golden colour. Increase the heat, pour in the red wine and let it bubble until it has reduced. Stir in the tomato purée, chopped tomatoes and beef stock, then simmer for 15 minutes until the sauce has thickened. Season to taste.

Besciamella (white sauce)

While the ragù is simmering, prepare the besciamella (white sauce) by melting the butter in a Una saucepan over a low heat. Add the flour and whisk together until smooth. Let it cook gently for 1 to 2 minutes before removing from the heat and slowly whisking in the milk to form a loose sauce. Return to a gentle heat and continue whisking until the mixture thickens, then season with salt and pepper.

Assembly

Preheat the oven to gas mark 6, 200°C (180°C fan). In a Lustro roasting tin, start layering with one third of the ragù, followed by lasagne sheets, then a layer of white sauce. Repeat the layers twice more. Finish with a generous scattering of grated Parmesan and shredded mozzarella. Bake for 40 to 45 minutes until the top is bubbling, crisp and golden. Serve piping hot for maximum indulgence.

Tips :

Once the dish has cooled completely, transfer it to an airtight,  freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.