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Prep
10m
Cook
1h 10m
Total
1h 20m
Prep
10m
Cook
1h 10m
Total
1h 20m
Ingredients
Method
Nutrition
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Step 1
Preheat the oven to 180°C fan.
For
3
M
I
120
g
Lasagne sheets*, see notes for GF swap
For the Ragu
2
tbsp
Olive oil
Per Serving
Calories
558kcal
Fat
25g
Saturates
4g
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Made it?
Gluten-free,
Dinner,
Freezer friendly ,
High protein,
Meal prep,
Non-vegan approved,
Over 1 hour,
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JD
19 days ago
Didn’t quite get cheese right but still delicious. Was taking a long time to thicken cheese but then turned heat up and thickened very quickly.
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F
Fenne F
a month ago
Loved it. Had to replace tapioca for cornstarch and still an great recipe
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E
Esme B
a month ago
Really really nice ragu! I’d say make double the recommended cheese sauce to ragu as it seemed to disappear between layers and I didn’t have enough to cover the top properly. Will attempt to make again with more cheese sauce.
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Elly S
a month ago
Thank you for the feedback Esme! I actually ended up halving the bechamel amount for this recipe cus it made SO much for me 🤣 so maybe I’ll up the quantities by 1/4 just to cover all possibilities
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beth r
a month ago
luckily i had some left over bolognese in the freezer so i just had to put together the cheese sauce and stack it all. so good, i love how crispy the top turned out and all the layers looked pretty separate !
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S
Sarah D
a month ago
Can you use TVP for mince? Sorry newbie here
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Elly S
a month ago
Yes you can! Use 100g raw and rehydrate in equal parts stock x
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C
Clare W
a month ago
Looks insane and I can’t wait to try it - best video!
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