Delia Smith Lasagne Recipe

The Delia Smith Lasagne Recipe is a classic, comforting dish with layers of rich meat sauce, tender pasta and a smooth, creamy béchamel. It’s the sort of dependable family meal that feels both hearty and satisfying, perfect for a relaxed supper or a gathering with friends.

A good lasagne should be well balanced, with a deeply flavoured meat sauce and a silky béchamel that brings everything together. The layers should hold neatly when sliced, while the top turns golden and lightly bubbling, creating a comforting and satisfying dish.

Ingredients

For the Meat Sauce

• 500g minced beef
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• 150ml red wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

For the Béchamel Sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp grated nutmeg

For the Lasagne

• 250g lasagne sheets
• 100g grated Parmesan cheese
• 100g grated mozzarella cheese

How to Make Delia Smith Lasagne Recipe

Cook the Meat Sauce

Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrot and celery, cooking for about 8 minutes until softened.

Add the minced beef and cook until browned, breaking it up well. Stir in the chopped tomatoes, tomato purée, red wine, oregano and basil, then season with salt and pepper.

Bring to a simmer and cook gently for 45 minutes, stirring occasionally, until rich and well combined.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat and stir in the flour, cooking for 1–2 minutes to form a smooth paste.

Gradually whisk in the milk until smooth, then add the bay leaf and simmer gently until thickened. Season with salt, pepper and nutmeg, then remove the bay leaf.

Assemble the Lasagne

Preheat the oven to 180°C (160°C fan). Spread a layer of meat sauce in the base of a baking dish, then cover with lasagne sheets and a layer of béchamel.

Repeat the layers, finishing with béchamel on top, then sprinkle with Parmesan and mozzarella.

Bake

Bake for 30–35 minutes until golden, bubbling and the pasta is tender.

Rest and Serve

Leave to rest for 10 minutes before slicing so the layers hold their shape, then serve hot.

Recipe Tips

• Use fresh lasagne sheets if possible — they cook faster and have a better texture.
• Simmer the meat sauce slowly — this develops a deeper, richer flavour.
• Gradually add milk to the béchamel — this prevents lumps and ensures a smooth sauce.
• Allow the lasagne to rest before serving — it helps the layers set and makes slicing easier.
• Don’t overbake the lasagne — overcooking can dry out the pasta and make the cheese tough.
• Use a mix of Parmesan and mozzarella for the topping — it gives a perfect balance of flavour and meltiness.
• If the top browns too quickly, cover with foil — this prevents burning while the inside finishes cooking.

Healthy Alternatives / Variations

• Add sliced mushrooms to the meat sauce for extra depth.
• Use a mix of beef and pork mince for a richer flavour.
• Add a layer of spinach between the pasta sheets for added greens.
• Substitute red wine with white wine for a lighter sauce.
• Use gluten-free lasagne sheets for a gluten-free version.

Ingredient Substitutions

• Replace minced beef with turkey for a leaner option.
• Use dairy-free milk and cheese for a lactose-free version.
• Substitute olive oil with vegetable oil if preferred.
• Use canned lentils instead of meat for a vegetarian version.

How to Serve

Serve the Delia Smith Lasagne Recipe with a crisp green salad and a slice of garlic bread for a complete meal. The fresh salad adds a nice contrast to the rich and creamy lasagne.

Pairing Ideas

Pair this lasagne with a medium-bodied red wine like Chianti or Merlot, which complements the rich meat sauce beautifully. For a non-alcoholic option, a sparkling water with a slice of lemon works well.

How to Store Leftovers

Fridge

Store any leftover lasagne in the fridge, covered or in an airtight container, for up to 3 days.

Freezer

You can freeze the lasagne in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a preheated oven at 180°C (160°C fan) for about 20 minutes until heated through.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 45g
• Protein: 28g
• Fat: 28g

FAQs

Can I make the Delia Smith Lasagne Recipe ahead of time?

Yes, you can assemble the lasagne a day in advance and store it in the fridge. Bake it fresh when you’re ready to serve.

How do I prevent my lasagne from being watery?

Ensure your meat sauce is thickened properly by simmering it until most of the liquid has evaporated. Also, use fresh lasagne sheets if possible.

Can I use store-bought béchamel sauce?

Yes, you can use store-bought béchamel sauce for convenience, but making it from scratch gives a fresher taste and better texture.

How can I make the lasagne gluten-free?

Use gluten-free lasagne sheets and ensure your béchamel sauce is made with gluten-free flour.

Delia Smith Lasagne Recipe

Recipe by Margaret CollinsCourse: Main CourseCuisine: BritishDifficulty: Intermediate

Servings

6

people

Prep time

30

minutes

Cooking time

1

hour 

20

minutes

Total time

110

minutes

Calories

520

kcal

1

hour 

50

minutes

The Delia Smith Lasagne Recipe is a rich and hearty dish with layers of tender pasta, savoury meat sauce, and creamy béchamel.

Ingredients

• 500g minced beef

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, finely diced

• 1 celery stick, finely diced

• 400g can chopped tomatoes

• 2 tbsp tomato purée

• 150ml red wine

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 50g unsalted butter

• 50g plain flour

• 600ml whole milk

• 1 bay leaf

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

• 1/4 tsp grated nutmeg

• 250g lasagne sheets

• 100g grated Parmesan cheese

• 100g grated mozzarella cheese

Directions

• Heat olive oil and sauté onion, garlic, carrot, and celery until softened, then add minced beef and cook until browned.
• Stir in tomatoes, tomato purée, red wine, oregano, and basil, then simmer for 45 minutes.
• Melt butter, stir in flour, then gradually whisk in milk to make béchamel sauce.
• Preheat oven to 180°C (160°C fan).
• Layer meat sauce, lasagne sheets, and béchamel in a baking dish, topping with cheese.
• Bake for 30-35 minutes until golden and bubbling.
• Rest lasagne for 10 minutes before serving.

Notes

• Use fresh lasagne sheets if possible — they cook faster and have a better texture.
• Simmer the meat sauce slowly — this develops a deeper, richer flavour.
• Gradually add milk to the béchamel — this prevents lumps and ensures a smooth sauce.
• Allow the lasagne to rest before serving — it helps the layers set and makes slicing easier.
• Don’t overbake the lasagne — overcooking can dry out the pasta and make the cheese tough.
• Use a mix of Parmesan and mozzarella for the topping — it gives a perfect balance of flavour and meltiness.
• If the top browns too quickly, cover with foil — this prevents burning while the inside finishes cooking.