Mama’s Lasagne

Nahaufnahme einer italienische Lasagne


Mama’s Lasagne is a recipe fresh from the oven at Ben’s Beginners, the new YouTube cooking channel aimed at encouraging kids to get into the kitchen. Find out more about Ben’s Beginners here.


Mama’s Lasagne

Serves 6 Prep 20 mins Cook 1hr 45 mins  



For the Bolognese Sauce

  • 1 tbsp. olive oil
  • 1 stick celery, finely chopped
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 200g baby button mushrooms, cleaned and quartered
  • 400g lean beef mince
  • 3 tbsp. tomato paste
  • 1 tin chopped tomatoes
  • 300ml stock, chicken or beef (made with cube)
  • 2 tsp. dried oregano
  • squeeze of honey (optional)
  • pepper

For the white sauce

  • 600ml milk
  • 2 tbsp. butter
  • 2 tbsp flour

The rest of the ingredients to put it together

  • 250g dried lasagne sheets
  • 50g grated Parmesan

To serve

  • Mixed leaf salad
  • Salad dressing – 2tbsp olive oil, 1 tbsp balsamic or white wine vinegar, squeeze of honey and 1tsp dijon mustard – whisked together – or put in a clean jam jar and shake.

HERE’S HOW TO MAKE IT… Get your Bolognese bubbling

  1. Heat the oil in a large casserole and fry the onion, celery and carrots for around 5 minutes until lovely and soft.
  2. Add the garlic and mushrooms and continue to cook until the mushrooms release all of their liquid.  Continue to cook until all of the liquid has evaporated.
  3. Now get the beef in and use a wooden spoon to break it up to make sure it browns evenly.
  4. Once the beef is browned you can add in the stock, tomato paste, tinned tomatoes, oregano and honey if you are using.
  5. Give it a good stir and then cover and  leave to gently bubble away for at least 1 hour – the longer it cooks the better it will taste.

  Meanwhile make the white sauce

  1. Melt the butter in a pan. Stir in the flour and cook for 1 minute.
  2. Pour in the milk, a little at a time, whisking the whole time so that no lumps form.
  3. Bring the mixture to the boil, and then simmer for around 5 minutes until its thick and glossy.

  Put it all together

  1. Preheat the oven to 180°C/gas mark 4.
  2. Spoon a third of the Bolognese sauce into an ovenproof dish.
  3. Cover with a layer of pasta then a layer of béchamel.
  4. Repeat the process two more times finishing with the béchamel on the top.
  5. Sprinkle over the Parmesan and bake for 45 minutes until golden and bubbling.  Leave to stand for a few minutes before portioning up.
  6. Serve with a crunchy, fresh green salad.


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