Anna Louise I have made a lot of lasagnes in my life — the standard beef lasagne on this site, the chicken and mushroom version, the aubergine version — and this mozzarella version has become the one I make when I want to genuinely impress.
The addition of torn mozzarella between the layers and on top gives the lasagne a stretch and a creaminess that the standard Parmesan-only version does not have. When you cut through it and pull a square onto the plate, it stretches in that deeply satisfying way that makes everyone at the table go quiet.
The ragù is the same as the classic beef lasagne — properly browned beef, a long simmer with wine and tomatoes, deeply seasoned. The béchamel is enriched with both Parmesan and Gruyère for depth.
The mozzarella goes between the layers and over the top. The result is a lasagne that is simultaneously richer and lighter-feeling than the standard version — the mozzarella gives a milky freshness that balances the richness of the ragù.
Ingredients for Mary Berry Lasagne with Mozzarella
For the Beef Ragù
- 800g beef mince (15–20% fat)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 4 garlic cloves, crushed
- 2 tbsp tomato purée
- 150ml red wine
- 2 x 400g tins chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp caster sugar
- Salt and freshly ground black pepper
For the Mozzarella Béchamel
- 75g unsalted butter
- 75g plain flour
- 900ml whole milk, warm
- 75g Parmesan, finely grated
- 50g Gruyère, finely grated
- ½ tsp freshly grated nutmeg
- Salt and white pepper
For Assembly
- 12 no-cook dried lasagne sheets
- 250g fresh mozzarella — torn into pieces, divided between layers and the top
- 50g Parmesan, finely grated — for the top
- Extra torn mozzarella for the top
How to Make Mary Berry Lasagne with Mozzarella
Step 1 — Make the Beef Ragù
Heat the oil in a large pan over a medium-high heat. Brown the mince in two batches — breaking it up as it cooks — for eight to ten minutes total until deeply browned. Remove and set aside.
In the same pan, cook the onion, carrots, and celery over a medium heat for ten minutes until completely softened. Add the garlic and dried oregano — cook for two minutes.
Return the mince. Add the tomato purée — stir for one minute. Add the red wine — bubble and reduce for three minutes. Add the chopped tomatoes, Worcestershire sauce, sugar, and bay leaves. Season generously. Bring to a gentle simmer.
Cook partially covered for 40 to 45 minutes until the ragù is rich, thick, and deeply flavoured. Remove the bay leaves. Taste and season assertively.
Step 2 — Make the Mozzarella Béchamel
Melt the butter over a medium heat. Add the flour — stir for two minutes. Add the warm milk gradually, whisking continuously until smooth. Cook, stirring, until the sauce comes to the boil and thickens to a consistency that coats the back of a spoon generously. Add the Parmesan, Gruyère, and nutmeg. Stir until the cheeses are completely melted. Season with salt and white pepper.
Step 3 — Assemble
Preheat your oven to 180°C / 160°C fan / Gas 4. Lightly butter a deep 30x20cm ovenproof dish.
Spread a thin layer of béchamel over the base. Lay four lasagne sheets over. Spread half the ragù over the pasta. Spoon a third of the remaining béchamel over the ragù. Scatter one-third of the torn mozzarella over the béchamel.
Lay four more sheets. Spread the remaining ragù. Pour another third of béchamel. Scatter another third of the mozzarella.
Lay the final four sheets. Pour the remaining béchamel over the top completely. Scatter the final third of mozzarella and the Parmesan generously over the surface.
Step 4 — Bake
Bake for 40 to 45 minutes until the top is deeply golden, the mozzarella is bubbling and slightly browned in places, and a knife inserted through the layers meets no resistance.
Rest for ten minutes before serving — the layers firm slightly and the lasagne cuts into neat, beautiful portions.
Tips For Best Lasagne with Mozzarella
Use fresh mozzarella not the block type. Fresh mozzarella — the kind sold in water — gives that stretch and milky freshness that makes this lasagne what it is. Block mozzarella used for pizza gives a drier, tougher result that does not have the same quality.
Pat the mozzarella dry before using. Fresh mozzarella contains a lot of water. Added wet, it releases this water into the lasagne during baking and can make it slightly liquid. Pat each piece dry with kitchen paper before scattering it between the layers.
The ragù must be properly browned and properly reduced. A pale, liquid ragù gives a watery finished lasagne that does not hold together well when cut. Deeply browned mince and a 40 to 45 minute simmer that reduces the liquid to a rich, thick, concentrated consistency are both non-negotiable.
The béchamel must be thick. A thin béchamel makes the layers swim and the lasagne collapses when cut. It should coat the back of a spoon heavily before the cheese goes in.
Rest for ten minutes before serving. Every lasagne recipe on this site carries this instruction and every lasagne benefits from it. The layers firm, the cheeses set slightly, and the portions hold their shape when served.
Serving Suggestions
With a simple green salad dressed with red wine vinegar and olive oil. With garlic bread. On its own — a generous portion needs nothing alongside.
How to Store Mary Berry Lasagne with Mozzarella
In the fridge: Store covered for up to 3 days. Reheat covered with foil at 180°C for 25 to 30 minutes.
In the freezer: Freeze assembled before baking for up to 3 months. Defrost overnight and bake as directed, adding ten minutes.
Mary Berry Lasagne with Mozzarella Recipe
Ingredients
Method
- Brown mince in batches — deeply golden. Remove. Cook onion, carrots, and celery 10 minutes. Add garlic and oregano — 2 minutes. Return mince. Add purée — 1 minute. Add wine — 3 minutes. Add tomatoes, Worcestershire sauce, sugar, and bay leaves. Season. Simmer 40–45 minutes until rich and thick. Remove bay leaves. Season assertively.
- Make béchamel: melt butter, add flour, stir 2 minutes. Add warm milk gradually — whisk smooth. Thicken over heat. Add Parmesan, Gruyère, and nutmeg. Season.
- Preheat oven to 180°C / 160°C fan / Gas 4. Butter dish. Thin béchamel on base. Layer: 4 sheets, half ragù, third béchamel, third mozzarella. Repeat. Final 4 sheets — remaining béchamel over top completely. Scatter final mozzarella and Parmesan.
- Bake 40–45 minutes until golden and bubbling. Rest 10 minutes. Serve.
Notes
Frequently Asked Questions
Can I use burrata instead of mozzarella?
Yes — burrata gives an even creamier, more intensely milky result. It is more expensive but completely extraordinary in this lasagne.
Can I use all Parmesan instead of mixing Parmesan and Gruyère in the béchamel?
Yes — all Parmesan gives a sharper, more assertive béchamel. The combination of Parmesan and Gruyère gives more depth and complexity but all Parmesan is completely good.
Can I add spinach between the layers?
Yes — 200g of baby spinach wilted and squeezed completely dry, layered between the ragù and béchamel layers, gives colour and a slight freshness that balances the richness of the mozzarella.
Why is my lasagne watery?
The mozzarella was not dried before using, the ragù was not reduced sufficiently, or the béchamel was too thin. Address all three for the next attempt.
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