This is a simpler version of a Delia Smith recipe.

Time: 20 minutes preparation, 45 minutes to cook.

Serves: 4 to 5


For The Cream Sauce


  1. Fry the onion in olive oil for a few minutes, then add the garlic and chopped pancetta.
  2. Add the beef mince and brown.
  3. Add the tomatoes, tomato paste, red wine, basil and seasoning. Cook through, stirring regularly.
  4. Whilst this the meat sauce is cooking, preheat the oven to 180°C and make the cream sauce.
  5. Place the milk and butter with some seasoning in a saucepan and heat. Stir in the sifted flour. The sauce needs continual stirring with a hand whisk. Whisk over a gentle heat until the sauce thickens.
  6. Spread a third of the meat sauce in a casserole dish and cover with a quarter of the cream sauce. Sprinkle a third of the chopped mozzarella over the cream sauce and cover with sheets of lasagne pasta.
  7. Repeat this two more times.
  8. Finish with the final quarter of the cream sauce on top of the pasta layer and cover this with the grated Parmigianio Reggiano cheese.
  9. Bake in the over for 40-45 minutes, when it should be bubbling and golden brown on top. Leave to stand for 10 minutes before serving.