Mary Berry Lasagne with Mozzarella Recipe

This comforting Mary Berry–inspired lasagne with mozzarella is a rich, family-friendly classic that never fails to please. Layers of silky cheese sauce, hearty beef ragu, tender pasta, and melted mozzarella come together for a dish that is deeply savoury, creamy, and satisfying. It is a straightforward recipe suitable for confident beginners and experienced home cooks alike. From start to finish, allow around 1 hour 45 minutes.

Ingredients

For the Meat Sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 750g beef mince
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 150ml beef stock
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper

For the White Sauce

• 50g butter
• 50g plain flour
• 600ml whole milk
• 75g mature Cheddar cheese, grated
• Freshly grated nutmeg, to taste
• Salt and black pepper

To Assemble

• 9–12 lasagne sheets
• 200g mozzarella, torn into pieces
• 25g Parmesan cheese, finely grated

How to Make Mary Berry Lasagne with Mozzarella

• Prepare the Oven: Preheat the oven to 200°C (180°C fan). Lightly butter a deep rectangular ovenproof dish.
• Make the Meat Sauce: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the beef mince and cook until browned, breaking it up with a spoon. Stir in the tomato purée, chopped tomatoes, stock, oregano, and basil. Season well, bring to a gentle simmer, and cook uncovered for 25–30 minutes until thick and rich.
• Make the White Sauce: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, a little at a time, until smooth. Cook, stirring constantly, until thickened. Add the Cheddar cheese, nutmeg, and seasoning, stirring until melted and smooth.
• Assemble the Lasagne: Spoon a layer of meat sauce into the base of the dish. Cover with lasagne sheets, breaking them to fit if needed. Add a layer of white sauce, followed by mozzarella pieces. Repeat the layers, finishing with white sauce on top. Sprinkle over the Parmesan.
• Bake and Rest: Bake for 40–45 minutes until bubbling and golden. Remove from the oven and rest for 10 minutes before serving for neat slices.

Tips for Perfect Lasagne

How do I stop my lasagne from being watery?

Simmer the meat sauce until thick and allow the lasagne to rest before cutting.

Can I prepare this in advance?

Yes, assemble fully, cover, and refrigerate for up to 24 hours before baking.

Why should I rest the lasagne?

Resting allows the layers to settle, making it easier to serve clean portions.

Can I use fresh lasagne sheets?

Yes, reduce the sauce slightly as fresh pasta absorbs less liquid.

Serving Suggestions

• Crisp green salad with a light vinaigrette
• Steamed green beans or broccoli
• Garlic bread or focaccia

Storage

Room Temperature

• Do not leave out for more than 2 hours.

Refrigerator

• Store covered for up to 3 days.

Freezing

• Freeze cooked or unbaked lasagne for up to 3 months.
• Thaw overnight in the fridge before reheating.

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 14g
• Sodium: 780mg

Nutritional values are estimates and may vary.

FAQs

Mary Berry Lasagne with Mozzarella Recipe

Recipe by Milli RoseCourse: MainCuisine: Italian-inspired, BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Mary Berry-style lasagne layered with rich beef sauce, creamy cheese sauce, and melted mozzarella. A comforting family favourite.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 750g beef mince

• 2 tbsp tomato purée

• 2 x 400g tins chopped tomatoes

• 150ml beef stock

• 9–12 lasagne sheets

• 200g mozzarella, torn

Directions

• Preheat the oven and prepare the baking dish.
• Cook onion, garlic, and mince, then simmer with tomatoes.
• Prepare the white cheese sauce until smooth.
• Layer sauces, pasta, and mozzarella in the dish.
• Bake until golden and bubbling, then rest before serving.

Notes

• Allow lasagne to rest before slicing.
• Simmer meat sauce until thick.
• Freezes well for up to 3 months.