Lasagne (for one)

Slow-cooked beef and pork ragù with red wine and oregano, layered with egg pasta and topped with our creamy béchamel sauce. Stunning!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Egg pasta (durum wheat semolina, water, pasteurised free-range egg), tomatoes, fresh cream (milk), fresh milk, red wine, British beef (8%), Cheddar cheese (milk), smoked bacon (pork, water, salt, preservatives: sodium nitrate, sodium nitrite, potassium nitrate, antioxidant sodium ascorbate*), British pork (5%), onions, water, tomato purée, carrots, wheat flour, mozzarella cheese (milk), celery, sunflower oil, butter (milk), balsamic vinegar, chicken liver, cornflour, beef stock (British beef, yeast extract, salt, tomato purée, molasses, lemon juice concentrate, onion powder), garlic purée, fresh parsley, salt, oregano, sugar, black pepper, star anise, nutmeg, white pepper.

    *Used in the curing of smoked bacon.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy681kJ/163kcal2568kJ/616kcal
    Fat9.5g36.0g
    (of which saturates)5.0g18.8g
    Carbohydrate10.0g37.6g
    (of which sugars)1.6g6.2g
    Protein7.9g29.9g
    Salt0.59g2.22g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving.

    1. Preheat your oven to 200°C/ 180°C fan/gas mark 6.

    2. Remove the film but leave the lasagne in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 30 mins.

    3. Leave to stand for 2 mins before serving. Make sure it’s hot throughout.

    *Make sure it doesn’t touch the element or gas flame.

    Serve it with...

    Delicious with a green salad

  • Rocket and Parmesan salad with roasted red onions (for one)

    (Serves 1)

    2 medium red onions
    1/4 bag of rocket (or mixed green salad leaves)
    13g parmesan shavings
    1 tbsp extra virgin olive oil
    1/2 small clove of garlic
    The juice of 1/2 lime
    Salt and freshly milled black pepper

    1. Peel and cut each onion into approximately 2cm wedges, and arrange these in a single layer on a lightly oiled baking sheet. Brush the surface of the slices with olive oil, season with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a fork.

    2. While the onions are cooking, crush the garlic into a mixing bowl, add the salt and then whisk in the lime juice, olive oil and a good twist of black pepper.

    3. Remove the onions from the oven and transfer them to a bowl. Pour the dressing over the onions while they are still warm, tossing them around to coat with dressing. Leave them until they’re quite cool.

    4. To assemble the salad, arrange the ingredients in layers; first a layer of rocket leaves, then onions and then flakes of parmesan. Sprinkle with the dressing as you go. Continue like this, finishing off with a layer of parmesan, and serve with a loaf of warm ciabatta straight from the oven.


    Something to drink?

    A meaty lasagne and a glass of red wine is a classic combo. We’d plump for a medium-bodied Italian red, like chianti, or a cabernet sauvignon.

  • Reviews

    Here's a taste of what people are saying about our Lasagne (for one).

    > Click here to tell us what you think


    “Nicest lasagne I've ever tasted. Will definitely purchase again!”

    Miss Brenda Robinson


    08/04/16



    “Just had your lasagne and wanted to say how truly delicious it was!
    Thank you”

    Ms Anneli Tobiasson


    20/03/16



    “Just had for supper one of Charlie Bigham's Lasagne. Absolutely delicious, the best I have ever tasted. Can't wait to try all the other menu's. Thank you.”

    Mr Chris Wright


    23/02/16



    “Tried this lasagne and really loved it...better than my Italian mother-in-law’s recipe...must try your other foods.”

    Mrs Susan Dajlid

Rocket and Parmesan salad with roasted red onions (for one)

(Serves 1)

2 medium red onions
1/4 bag of rocket (or mixed green salad leaves)
13g parmesan shavings
1 tbsp extra virgin olive oil
1/2 small clove of garlic
The juice of 1/2 lime
Salt and freshly milled black pepper

1. Peel and cut each onion into approximately 2cm wedges, and arrange these in a single layer on a lightly oiled baking sheet. Brush the surface of the slices with olive oil, season with salt and pepper and place on a high shelf in the oven for 25-30 minutes, until they are beginning to look toasted at the edges and feel tender when pierced with a fork.

2. While the onions are cooking, crush the garlic into a mixing bowl, add the salt and then whisk in the lime juice, olive oil and a good twist of black pepper.

3. Remove the onions from the oven and transfer them to a bowl. Pour the dressing over the onions while they are still warm, tossing them around to coat with dressing. Leave them until they’re quite cool.

4. To assemble the salad, arrange the ingredients in layers; first a layer of rocket leaves, then onions and then flakes of parmesan. Sprinkle with the dressing as you go. Continue like this, finishing off with a layer of parmesan, and serve with a loaf of warm ciabatta straight from the oven.