lasagne

Slow-cooked beef and pork ragu, handmade with red wine and oregano, layered with fresh egg pasta and topped with our creamy béchamel sauce.

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

  • Ingredients

    • Beef & pork ragu (55%)
    • Béchamel sauce (22%)
    • Tomato sauce
    • Fresh egg pasta
    • Regato cheese
    • Fresh parsley

    Beef & pork ragu is made from: tomatoes, fresh beef (21%), red wine, smoked bacon, fresh pork (13%), tomato purée, fresh onion, fresh milk, fresh carrot, fresh celery, sunflower oil, beef stock, fresh garlic purée, wheat flour, balsamic vinegar, fresh free range chicken livers, salt, fresh oregano, sugar, black pepper, ground nutmeg, ground star anise.

    Béchamel sauce is made from: fresh milk, Cheddar cheese, butter, wheat flour, salt, white pepper.

    Tomato sauce is made from: tomatoes, tomato passata, extra virgin olive oil, fresh onion, Sunblush® tomato paste, tomato purée , fresh garlic purée, sugar, salt, Worcestershire sauce.
    Fresh egg pasta is made from: durum wheat semolina, water, free range egg.

    Smoked bacon is made from: pork, water, salt, preservatives* (sodium nitrate, sodium nitrite, potassium nitrite), 
antioxidant* (sodium ascorbate).
    Beef stock is made from: beef bones and meat, water, salt.

    Sunblush® tomato paste is made from: Sunblush tomatoes, tomato concentrate, sunflower oil, olive oil, salt, oregano, sugar, garlic.
    Worcestershire sauce is made from: water, sugar, spirit vinegar, molasses, onion purée, salt, tamarind paste, cloves, ginger purée, garlic purée.
    *Don’t worry, this is part of the traditional curing method of smoked bacon.

    Allergy information

    This recipe contains gluten, egg, milk and celery.
 We made it in a busy working kitchen so it may also contain traces of nuts, peanuts and sesame.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy690kJ/166kcal2243kJ/540kcal
    Protein5.8g18.8g
    Carbohydrate5.5g18.5g
    (of which sugars)2.6g8.3g
    Fat12.7g41.2g
    (of which saturates)7.2g23.4g
    Fibre0.6g1.9g
    Salt1.0g3.0g
    (of which sodium)0.4g1.2g

    *Typical values as sold.

  • How to cook

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

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

    3. Leave to stand for 2 minutes before serving.


    Be careful, the tray will be hot. Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serve it with...

    A delicious, light salad would be our side dish of choice. Perhaps a ripe, tomato and basil salad or a bowl of peppery watercress and rocket. Have a look at our side-dish recipe for inspiration.

  • Rocket and Parmesan salad with roasted red onions

    (Serves 2)

    4 medium red onions
    ½ bag of rocket (or mixed green salad leaves)
    25g parmesan shavings
    2 tbsp extra virgin olive oil
    1 small clove of garlic
    The juice of 1 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 Charlie Bigham’s Lasagne and 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.

    > Click here to tell us what you think

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

    Mrs Susan Dajlid


    “Simply divine”

    Jen Makin

Rocket and Parmesan salad with roasted red onions

(Serves 2)

4 medium red onions
½ bag of rocket (or mixed green salad leaves)
25g parmesan shavings
2 tbsp extra virgin olive oil
1 small clove of garlic
The juice of 1 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 Charlie Bigham’s Lasagne and a loaf of warm ciabatta straight from the oven.