• serves 4
  • Easy

The classic beef sauce in this lasagne is enriched with porcini mushrooms and olives to make a flavourful dish that's ideal for entertaining.



  • olive oil
  • onion 1, diced
  • red chilli 1 medium, chopped
  • garlic 1 clove, crushed
  • carrot 1 large, finely diced
  • oregano ½ tsp
  • lean steak mince 300g
  • tomato purée 1 tbsp
  • balsamic vinegar 1 tbsp
  • red wine 150ml
  • black olives 4-6, chopped
  • dried porcini mushrooms 10g, soaked and chopped
  • chopped tomatoes 1 × 400g tin
  • crème fraîche 100ml
  • medium free-range eggs 2
  • Grana Padano cheese 60g, grated
  • unsalted butter 25g
  • plain flour 25g
  • milk 300ml
  • fresh egg lasagne verdi 4 sheets


  • Step 1

    Heat oven to 220C/fan 200C/gas 7. Heat 2 tbsp olive oil in a large, flat pan. Fry the onion, chilli, garlic, carrot, and oregano gently until soft but not coloured. Add the mince, season and brown for 5 minutes. Add the tomato purée and balsamic vinegar and cook for 3 minutes, then add the red wine and cook for a further 5 minutes. Add the olives, mushrooms and chopped tomatoes. Simmer for 15-20 minutes.

  • Step 2

    Meanwhile, mix the crème fraîche with the beaten eggs and 20g of the cheese. Season then set aside.

  • Step 3

    To make the topping, melt the butter in a small pan, add the flour and mix to form a thick paste. Gradually add the milk, stirring as you go until you have a smooth sauce. Add 20g of the cheese and set aside.

  • Step 4

    Spoon half of the cooked meat mixture into a 20cm × 20cm ovenproof dish.

  • Step 5

    Cover with 2 sheets of lasagne and pour over the egg and crème fraîche mix. Next add the remaining meat mix, followed by the last 2 sheets of lasagne. Then finish off with the topping, sprinkle with the remaining cheese, and season.

  • Step 6

    Cover with foil, and cook in the centre of the oven for 15 minutes. Remove foil and cook for a further 10 minutes. The top should be browned. If not, finish off under the grill. Serve with your choice of green leaves and dressing.

Nutritional Information

  • Kcals 618
  • Carbs 33g
  • Protein 34.1g
  • Fat 38.5g
  • Salt 0.92g
  • Fibre 3.8g