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Lasagne is a baked pasta dish that is immensely satisfying and always a crowd pleaser. It is thought to have originated in Italy during the Middle Ages, mostly like from the city of Naples. 'Lasagne' (or 'lasagna' for singular), refers to the flat sheets of pasta that are used for layering. There are slight regional variations to this baked pasta dish, but most include layering a combination of meat sauce, pasta sheets and creamy sauce with cheese.
Lasagne works extremely well for preparing ahead of time and popping into the oven just before dinner time. It's a favourite dish for the end of the week, when I just want an easy mealtime. Everything is prepared in advance in the afternoon, so all I need to do is bake it in the oven and presto - dinner is served! My kind of dish. Serve it with a green salad on the side to make a complete meal.
Whenever I make Bolognese sauce, I always make extra so that leftovers can be used to make lasagne later in the week. This makes lasagne a really rather quick dish to put together, as all I need to make is the bechamel (white sauce), and I get two separate meals from one batch of Bolognese. The baked pasta is also a nice variation from the usual boiled pasta with sauce! Lasagne is a firm family favourite and a popular one for the cooler months of the year.
Here's what you'll need to make this:
(Click here to jump straight to the recipe)
1/2 batch Bolognese Sauce
500ml bechamel (white sauce)
8-12 sheets of lasagne
50g freshly grated Parmesan
pinch of freshly grated nutmeg (optional)
And here's what you'll need to do:
By Wendy | Serves 4
This comforting lasagne is the perfect dish for using up leftover Bolognese sauce.
Prep Time: 20 minutes
Cook time: 30 minutes
Course: Main, Pasta
Cuisine: Modern European
Tags: Baked Pasta, Bolognese, Ragu
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