Family Lasagna

Family Lasagna

Serves 3-4

This fresh Lasagna recipe is a classic! Layered with rich ingredients, homemade Lasagne is the ultimate comfort food – it’s creamy texture and delicious flavour make it appreciated by all ages.

We’ll supply you with our Fresh Egg Lasagne Sheets, Nutmeg Butter, Bolognese Sauce and Parmigiano Reggiano. All you need is some additional butter, flour and milk to make your Bechamel Sauce, but don’t worry, we’ll give you some advice on how to make the perfect one.

Follow the recipe instructions, which is available here. It may take time to achieve perfection, the flavour will justify the effort.  

Don’t forget – food tastes better when shared with your loved ones! #SharingIsCaring

Product Quantity

Lasagne Egg Pasta Sheets


Artisan Bolognese Sauce - Ragu alla Bolognese (300g)

£5.00 each

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.25 each

Nutmeg Butter (30g)

SKU Z-Lasagna-Bolognese-Sauce Categories: , Tags: , , , ,
About Family Lasagna

Prepare: 15 min
Cooking: 15-25 mins

Additional ingredients are recommended to make this dish following our recipe, which is not supplied: butter, flour and milk.

The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

  1. Prepare the bechamel sauce: start to melt both kinds of butter in a medium saucepan. Mix in the flour and cook on low heat until it combines – approximately 1 minute. Pour the milk, a little at a time, and keep stirring to avoid lumps. Stir continuously, until the bechamel becomes thick. Season with salt and pepper.
  2. Preheat oven to 180°-200°C.
  3. Once your bechamel sauce is ready, begin to assemble the Lasagna. Take a baking tray and with a spoon put a layer of bechamel (roughly 100ml per layer), then a jar of Bolognese sauce, and finally a Lasagne sheet – then repeat the sequence of layers. Apply the sauces and even them out with the back of a spoon for even distribution. You can use 30g of Parmigiano Reggiano split among the layers by sprinkling the cheese between the bechamel sauce and Bolognese.
  4. Pour the remaining bechamel and Bolognese Sauce over the last layer of the Lasagne sheet and top with Parmigiano Reggiano – make sure you cover the Lasagne Sheets well to avoid burnt edges.
  5. Cook in the oven for 20 minutes on the middle shelf at 180c, then adjust to grill function for 5 extra minutes to ensure the top layer of Parmigiano is a little crisp.
  6. Once ready, take out of the oven and let stand for about 10 minutes before slicing, then serve.

Buon Appetito!

Lasagne Sheets: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Bolognese Sauce: Tomato (31%), Water, Beef (21%), Onion, Celery, Carrots, Tomato puree, Olive Oil, White wine, Salt, Black Pepper, Bay Leaf.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 1185 307 1633
Energy (Kcal)/100g 280 73 392
Fat/100g 4.0 1.9 28
Of which Saturated/100g 1.1 0.5 19
Carbohydrate/100g 47.7 3.6 0
Of which Sugar/100g 1.3 3.2 0
Protein/100g 12.6 8.8 33
Salt/100g 0.7 1.3 1.6

Wheat, Egg, Celery, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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