Go Back Email Link
Mary Berry Lasagne with Mozzarella Recipe

Mary Berry Lasagne with Mozzarella Recipe

Mary Berry's lasagne with mozzarella has a rich beef ragù and a béchamel enriched with mozzarella — creamier, stretchier, and even better than the classic.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Ragù Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 Portions
Course: Main Course
Cuisine: British
Calories: 600
Ingredients Method Notes

Ingredients
  

  • Beef Ragù:
  • 800 g beef mince 15–20% fat
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 carrots and 2 celery sticks finely diced
  • 4 garlic cloves crushed
  • 2 tbsp tomato purée
  • 150 ml 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 pepper
  • Mozzarella Béchamel:
  • 75 g unsalted butter 75g plain flour, 900ml warm whole milk
  • 75 g Parmesan and 50g Gruyère — both finely grated
  • ½ tsp nutmeg salt and white pepper
  • Assembly:
  • 12 no-cook dried lasagne sheets
  • 250 g fresh mozzarella torn and patted dry — divided between layers and top
  • 50 g Parmesan finely grated — for the top

Method
 

  1. 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.
  2. Make béchamel: melt butter, add flour, stir 2 minutes. Add warm milk gradually — whisk smooth. Thicken over heat. Add Parmesan, Gruyère, and nutmeg. Season.
  3. 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.
  4. Bake 40–45 minutes until golden and bubbling. Rest 10 minutes. Serve.

Notes

Use fresh mozzarella not block — gives the stretch and milky freshness that defines this lasagne.
Pat mozzarella dry before using — fresh mozzarella contains water that makes the lasagne liquid.
Brown the mince deeply and reduce the ragù fully — pale, liquid ragù gives watery results.
Béchamel must be thick — coats the back of a spoon heavily before cheese goes in.
Rest 10 minutes before serving — layers firm and portions hold their shape.
Freeze assembled before baking for up to 3 months.
QR Code linking back to recipe