Lasagne Al Forno Recipe

Posted on 7 September 2022

COOK meals are perfect for when you fancy a night off cooking … something even the most passionate home cook needs now and again. But how do our prices compare with making it yourself?

We followed our recipe for two for Lasagne Al Forno at home and found it was more expensive getting the ingredients from the supermarket.

We based this on checking Sainsbury’s online ingredient prices in October 22 and now we have updated to most recent prices in February 22, for a two portion recipe. We didn't include ingredients we had in the fridge or kitchen cupboard (including any alcohol) and used the smallest available amounts of what we needed.

Our shopping list for the recipe below included:  Dried Lasagne Sheets, Semi-skimmed Milk, Minced Beef 12% Fat, Minced Pork 10% Fat, Onion - finely chopped, Celery stick - finely chopped, Carrot - roughly chopped, Tomato purée, Passata, Bunch of basil, Mature Cheddar - grated. Everything else we had already.

If you'd prefer to make it yourself, our recipe for a 2 portion is below.  As freezer connoisseurs we'd always recommend batch cooking for the absolute best value recipe - scroll to the end for some tips.

Lasagne Al Forno Recipe


  • 85g Dried Lasagne Sheets
  • Bechamel:

  • 15g Butter
  • 15g Plain flour
  • 1/3 tsp English mustard
  • 200ml Semi-skimmed Milk
  • Pinch Nutmeg
  • 20g Mature Cheddar, grated
  • Salt and pepper to taste
  • Ragu Sauce:

  • 1/3 tbsp Rapeseed or olive oil
  • 100g Minced Beef 12% Fat
  • 50g Minced Pork 10% Fat
  • 1/3 Onion, finely chopped
  • 1/3 Celery stick, finely chopped
  • 1 Garlic clove, sliced
  • 1/3 Carrot, roughly chopped
  • 1 ¼ tbsp Tomato purée
  • 170g Passata
  • 35 ml Water
  • 1 tsp Red Wine Vinegar
  • 1 tsp Soft Light Brown Sugar
  • Pinch Dried Oregano
  • 1/3 Bunch of basil
  • Topping:

  • 70g Mature Cheddar, grated
  • 1/3 tsp Tomato puree



STEP 1. First make the bechamel sauce. Melt the butter and flour together in a big saucepan and cook the paste for a couple of mins. Gradually whisk in the milk, little by little, until you have a nice smooth sauce. Add the mustard, ground nutmeg & grated grated cheddar and Bubble for a few mins stirring well to incorporate, then season with salt, pepper to taste. Switch off, cover with cling film (lay it directly onto the sauce) until ready to use.

STEP 2. For the ragu sauce heat the oil in a non-stick pan, add the chopped onion and fry until it starts to soften, then add the garlic, oregano, celery and carrot and cook until soft. Meanwhile, heat a none stick frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind. Add the mince (discarding the oil) to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata, water, brown sugar and red wine vinegar bringing to a simmer. Cover and cook over a medium to low heat for 20 minutes until the meat is tender. Season to taste with the salt and cracked black pepper and finish by stirring in the chopped fresh basil. If the sauce is a little thick add extra water to loosen.

STEP 3. Heat oven to 200C/180C fan/gas 6. Half the ragu sauce into the base of a baking dish. Top with a layer of lasagne sheets, spread the remaining Ragu sauce across the pasta. Top with another layer of lasagne sheets, finish with the cheesy bechamel sauce. Combine the topping ingredients and scatter over the top. Bake for 25-30 mins until the lasagne is cooked through and the top golden.


Batch it up!

To save money, batch cooking is the way forward – it’s essentially why we can make recipes cheaper than you can at home.

With a bit of forethought, the right kit, space in the freezer and a few hours set aside, you can batch cook yourself by scaling up the quantities above.

A few tips:

  • Clean COOK trays can be really useful. Make your portion, freeze in the tray, then, once frozen, pop out and wrap in cling film to store (or, if you have lots of trays, just store in the tray).
  • To reheat from frozen, pop the frozen block into one of our ceramic dishes and cook at about 170C until piping hot.


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