Ballymaloe Lasagne for two

Lasagne. Photo Joleen Cronin


Ingredients: (Serves 2)

4 lasagne pasta sheets

3 tbsp of grated parmesan

For the Bolognese:

1 x 380g Ballymaloe Bolognese Pasta Sauce

225g minced beef

For the béchamel:

150 ml milk

1 bay leaf

2 slices of carrot

2 slices of onion

2 peppercorns

A sprig of parsley

20g roux

Salt & pepper


Lasagne really is a heart warming meal. Ballymaloe Bolognese Sauce helps half the prep time, allowing you extra time to relax and enjoy layers of creamy béchamel, rich Bolognese and maybe even a glass of red. This is delicious served with a green salad and homemade garlic bread.


To make the béchamel, put the milk, carrot, onion, bay leaf, peppercorns and parsley in a sauce pan. Bring to the boil and allow simmer for 3-4 minutes. Take off the heat and allow the flavours to seep in for 10 minutes. Strain the pot, keeping only the flavoured milk, put it back on the heat and return to the boil now add the roux and whisk , reduce the heat so that it is bubbling gently continue to stir until it is coating consistency. Season with salt and pepper. To make the Bolognese, cook the minced beef in a sauce pan and add the Bolognese pasta sauce, heat until bubbling. Preheat the oven to 230C. You are now ready to assemble your lasagne. First blanche the sheets for 20 minutes.Grease your lasagne dish with a little oil, add a layer of béchamel, cover with a sheet of pasta, top with a layer of the Bolognese, next a layer of béchamel and a sprinkling of parmesan, add the next sheet of pasta , then the Bolognese, then béchamel and a sprinkling of parmesan, then the next layer of pasta, repeat the toppings, then add a final layer of pasta, then béchamel and a final sprinkling of parmesan. Bake in the oven until it is golden on top and bubbling, this will take about 20 minutes.

Recipe by Grace O’ Driscoll.

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