Mary Berry’s Lasagne – A Culinary Classic

What makes lasagne special? It is special if it’s a dish that was created by Mary Berry who is the famous face of British Home Cooking. Mary Berry is an English food writer, chef, baker, and television presenter. Mary Berry lasagne has layers of rich meat sauce, creamy white sauce, and sheets of pasta baked to perfection in the oven. In this article, we’ll share the special recipe of Mary Berry lasagne and how you can make it in easy steps. So, let’s start.

The Classic Mary Berry Lasagne Recipe

Ingredients

For the Ragu

• 2 tbsp olive oil
• 900g/2lb minced beef
• 2 garlic cloves, crushed
• 2 onions, roughly chopped
• 150ml/¼ pint beef stock
• 4 sticks of celery, diced (optional)
• 2 tablespoons plain flour
• 2 carrots, finely diced
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp caster sugar
• 2 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper

For the Béchamel Sauce:

• 50g/2oz butter
• 50g/2oz plain flour
• 600ml/1 pint milk
• 50g/2oz grated Parmesan cheese
• Salt and freshly ground black pepper

For the Lasagne:

• 12 sheets dried lasagne
• 100g/3½oz grated mature cheddar

Mary Berry Lasagne Preparation

Step 1: Preparing the Ragu

• Heat the Oil: In a large pan, put in the olive oil, and heat that first. Add the minced beef and cook until browned all around.
• Add Vegetables: Stir in the onions, celery, garlic, and carrots. Cook for about 10 minutes until vegetables are soft.
• Add Stock and Flour: Sprinkle the flour over the mix. Stir well. Gradually add beef stock, stirring constantly.
• Tomatoes and Seasoning: Add the chopped tomatoes, tomato puree, caster sugar, oregano, and bay leaf—season with salt and pepper.
• Boil: then reduce the heat and let it simmer gently for about 45 minutes, stirring occasionally. Remove the bay leaf before assembling the lasagne.

Step 2: Preparing the Béchamel Sauce

• Melt Butter: In a separate saucepan, melt the butter over a medium heat.
• Add Flour: Stir in the flour and cook for about 1 minute.
• Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Heat the mixture until it boils, then lower the heat and let it cook for 5 minutes while stirring.
• Add Cheese and Season: Take it off the heat and mix in the grated Parmesan cheese. Add salt and pepper to your liking..

Step 3: Assembling the Lasagne

• Preheat the Oven: To start, preheat your oven to 200°C (or 180°C for a fan oven or Gas 6).
• Layering: Then, in a large oven-safe dish, layer one third of the ragu sauce on the bottom. Add a layer of lasagne sheets on top, followed by another third of the béchamel sauce.
• Topping: Sprinkle the grated cheddar cheese over the top.
• Baking: Bake in the preheated oven for about 40-45 minutes until the top is golden brown and bubbling.

Step 4: Serving

Let the lasagne rest for a few minutes before serving. This will help it to firm up and make it easier to cut into even pieces.

Variations of Mary Berry Lasagne

Mary Berry’s lasagne recipe is versatile and can be adapted to suit different dietary preferences and tastes. Here are a few popular variations:

Crème Fraîche Lasagne

You could also do a crème fraîche-based sauce to get a more prosperous and slightly tangier version. Mix crème fraîche with grated Parmesan cheese and add a hint of nutmeg. This variation adds creaminess to the texture and a peculiar flavor to the lasagne.

Vegetarian Lasagne

It’s possible to make it vegetarian by replacing the minced beef with as many different types of vegetables as you can find—mushrooms, zucchini, aubergine, spinach—or use lentils or vegetable “meat” like Quorn. Make your ragu and your béchamel precisely the same way except for adding beef stock; use vegetable stock instead.

Chicken Lasagne

Minced chicken or shredded cooked chicken will create a lighter option. This version goes exceptionally well with white sauce, perhaps made with crème fraîche or a simple béchamel. Add just a few extra fresh herbs, such as basil or thyme, to give it a bit of a lift.

Spicy Lasagne

Those who like a bit of heat can add some chopped red chilies or a pinch of chili flakes into this ragù sauce. This variation could also incorporate spicy sausage meat for added heat. Serve with cooling yogurt on the side or a simple green salad to help with the heat.

Tips for Perfect Lasagne

• Quality Ingredients: Use the finest quality minced meat and cheese you can afford since it makes a huge difference in flavor when the dish is ready.
• Resting time: Mary Berry’s suggestion of resting the lasagna for six hours before baking allows all the flavors to come together and the pasta to absorb enough of the sauce so that everything is held together.
• Cheese Selection: While mature cheddar and Parmesan are traditional, other cheeses like mozzarella, Gruyère, or a combination of these may be used to vary the flavor.
• Cooking Time: Make sure the lasagne is cooked through by checking that it’s golden brown and bubbling on top— if the top browns too quickly, cover it with foil to prevent burning.
• Freezing: Lasagna freezes well. Prepare it up to the baking stage, then cover and freeze. When ready to cook, thaw completely and bake as directed.

Conclusion

Mary Berry’s lasagne is a testament to her skill in creating delicious, reliable recipes that become family favorites. Whether you stick to the classic version or experiment with one of the variations, her lasagne is sure to be a hit at your table. By following her detailed instructions and incorporating a few tips and tricks, you can master this comforting dish and enjoy its rich, savory flavors time and time again.