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. Stunning!
- how to cook
- ingredients
- wine suggestions
- allergens
- reviews
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1. Preheat your oven to 200°C/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.
Serving Suggestion
Delicious with steamed seasonal veg.
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- Beef and pork ragu (49%)
- Béchamel sauce (37%)
- Fresh egg pasta
- Grana Padano cheese
- Fresh parsley
Beef and pork ragu is made from: tomatoes, fresh beef (15%), red wine, smoked bacon, fresh pork (9%), fresh onion, fresh milk, fresh celery, fresh carrot, tomato purée, balsamic vinegar, fresh free range chicken livers, fresh garlic purée, wheat flour, beef stock, salt, extra virgin olive oil, 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.
Fresh egg pasta is made from: durum wheat semolina, water, egg.
Smoked bacon is made from: pork, water, salt, preservatives*: sodium nitrate, sodium nitrite.
Beef stock is made from: beef bones and meat, water, salt.
*Don’t worry, this is part of the traditional curing method of smoked bacon -
Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.
Click here to let us know your wine suggestion. -
This recipe contains gluten, egg, milk and celery. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.
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“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
Amazing with our Lasagne.
(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 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, using a knife, transfer them to a bowl. Pour the dressing over 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, sprinkling with 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.