This Mary Berry lasagne recipe layers a rich, slow-cooked beef ragu with silky béchamel and tender pasta sheets, finished with a bubbling, golden cheese crust. Each portion holds its shape when sliced, with the meat sauce staying moist rather than watery, and the sauce underneath turning glossy and thick as it bakes.

This version is built for reliable results in a normal home oven, with a straightforward method that suits a weeknight dinner or a relaxed Sunday meal for the family. From start to finish, it is ready in around 1 hour 45 minutes.

Ingredients

For the ragu

1 tbsp olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, crushed
500g beef mince
2 tbsp tomato purée
400g tin chopped tomatoes
150ml beef stock
1 tbsp Worcestershire sauce
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper

For the béchamel

50g unsalted butter
50g plain flour
600ml whole milk
1/2 tsp English mustard powder
Pinch of freshly grated nutmeg
50g mature cheddar, grated

To assemble

9 dried lasagne sheets
50g Parmesan, finely grated

How to Make Mary Berry Lasagne

Soften the vegetables: Heat the olive oil in a large pan and cook the onion, carrot and celery over a medium heat for 8 minutes, stirring often, until softened but not coloured.
Add the garlic and mince: Stir in the garlic and cook for 1 minute, then add the beef mince and break it up with a wooden spoon, cooking until browned all over.
Build the ragu: Stir in the tomato purée and cook for 2 minutes, this deepens the flavour before the liquid goes in.
Simmer the sauce: Add the chopped tomatoes, beef stock, Worcestershire sauce, oregano and bay leaf. Season well, bring to a gentle simmer, then cover and cook for 40 minutes, stirring occasionally.
Make the béchamel: Melt the butter in a separate pan, stir in the flour and cook for 1 minute to form a paste. Gradually whisk in the milk, a little at a time, so the sauce stays smooth and lump-free.
Finish the béchamel: Simmer gently for 4 to 5 minutes, whisking often, until thickened enough to coat the back of a spoon. Stir in the mustard powder, nutmeg and cheddar until melted.
Layer the lasagne: Spoon a third of the ragu into a 20cm x 25cm baking dish, top with lasagne sheets, then a third of the béchamel. Repeat twice more, finishing with a layer of béchamel.
Add the topping: Scatter the Parmesan evenly over the top layer of béchamel.
Bake: Bake at 190C (170C fan) for 35 to 40 minutes, until the top is golden brown and the sauce is bubbling at the edges.
Rest before serving: Leave to stand for 10 minutes before cutting, this allows the layers to firm up so each slice holds together neatly.

Tips for the Best Mary Berry Lasagne

Why is my lasagne watery when I cut into it?

This usually means the ragu was too thin before layering. Simmer it uncovered for the last 10 minutes so excess liquid can evaporate before assembling.

Why do the pasta sheets stay hard in places?

Dry patches happen when a sheet isn’t fully covered in sauce. Make sure every sheet touches either ragu or béchamel on both sides before baking.

How do I stop the top from burning before the centre is hot?

Cover loosely with foil for the first 25 minutes of baking, then remove it for the final stretch to let the cheese turn golden.

Why has my béchamel gone lumpy?

Lumps form when milk is added too quickly. Pour it in gradually and whisk continuously over a low heat until fully smooth.

How do I know the lasagne is cooked all the way through?

Insert a knife into the centre and hold it there for a few seconds. It should come out hot to the touch and the pasta should feel tender, not firm.

Serving Suggestions

Serve with a crisp green salad dressed simply with olive oil and lemon
Add warm garlic bread on the side to mop up the sauce
Pair with a glass of red wine such as Chianti for a dinner party
Scatter fresh basil leaves over each portion just before serving
Offer a bowl of steamed green beans for a lighter accompaniment

Storage

Room temperature

Do not leave lasagne out for more than 2 hours, cover and refrigerate promptly after serving.

Refrigerator

Store in an airtight container for up to 3 days. Reheat individual portions in the oven at 180C until piping hot throughout for the best texture.

Freezing

Wrap the cooled, baked lasagne tightly in cling film and foil, or freeze in a lidded container, for up to 3 months. Defrost fully in the fridge overnight before reheating in the oven.

Nutrition

Calories: 480 kcal
Carbohydrates: 32g
Protein: 29g
Fat: 25g
Saturated Fat: 12g
Sodium: 620mg

Nutrition values are approximate estimates and will vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use turkey mince instead of beef mince?

Yes, turkey mince works well and gives a lighter ragu. Add an extra splash of stock as turkey tends to release less fat than beef.

Can I make this lasagne ahead of time?

Yes, assemble the full dish up to a day in advance, cover and keep in the fridge, then bake when ready, adding a few extra minutes to the cooking time.

Can I freeze lasagne before baking it?

Yes, assemble it fully, wrap tightly and freeze unbaked for up to 3 months. Defrost overnight in the fridge before baking as normal.

What size dish works best for this recipe?

A 20cm x 25cm baking dish gives the right depth for three even layers, though any similar sized ovenproof dish will work.

Can I make this lasagne without meat?

Yes, swap the beef mince for a mix of lentils and mushrooms, cooked the same way, for a satisfying vegetarian version.

Conclusion

This Mary Berry lasagne recipe brings together a deeply savoury ragu, a smooth cheese-flecked béchamel and tender pasta sheets in a dish that slices cleanly and reheats well. It suits a family dinner just as easily as a table of guests, and the method leaves plenty of room to prepare ahead.

The recipe makes enough to serve 6 generously. Give it a try this week, and leave a comment below to share how it turned out, or pass the recipe on to a friend who loves a proper home-cooked lasagne. If you enjoyed this, you might also like mary berry spaghetti bolognese recipe.