James Martin Saturday Morning Lasagne Recipe

This James Martin Saturday Morning lasagne recipe is a rich, comforting classic that delivers deep, slow-cooked flavour with beautifully layered textures. The meat sauce is hearty and savoury, the béchamel is silky and smooth, and the pasta bakes into soft, tender layers. It is a medium-difficulty recipe that feels special but is still achievable for confident beginners. Total time is around 1 hour 45 minutes, including baking and resting.

Ingredients

For the meat sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 500g beef mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml beef stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper, to taste

For the béchamel sauce

• 50g unsalted butter
• 50g plain flour
• 600ml whole milk
• 75g mature Cheddar cheese, grated
• Freshly grated nutmeg, a pinch
• Salt and white pepper, to taste

For assembling

• 9 to 12 lasagne sheets
• 40g Parmesan cheese, finely grated

How to Make James Martin Saturday Morning Lasagne

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the lasagne cooks evenly and browns nicely on top.
• Start the meat sauce: Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery, then cook for 5 to 7 minutes until soft and fragrant.
• Brown the beef: Add the beef mince and cook until browned, breaking it up with a spoon so there are no large lumps.
• Build the flavour: Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes, beef stock, oregano, thyme, salt, and pepper. Simmer gently for 25 to 30 minutes until thick and rich.
• Make the béchamel: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then cook until thickened. Stir in the Cheddar, nutmeg, salt, and white pepper.
• Assemble the lasagne: Spoon a layer of meat sauce into the base of a baking dish. Add lasagne sheets, followed by béchamel. Repeat the layers, finishing with béchamel on top.
• Add the topping: Sprinkle the Parmesan evenly over the top to create a golden crust.
• Bake: Bake for 40 to 45 minutes until bubbling and golden. If the top browns too quickly, cover loosely with foil.
• Rest and serve: Remove from the oven and let the lasagne rest for 10 minutes before slicing. This helps the layers hold together.

Tips for Perfect Lasagne

Why is my lasagne watery?

This usually happens if the meat sauce is too thin. Simmer it until thick and rich before assembling.

How do I stop the top from burning?

Cover loosely with foil if the cheese browns too quickly, then uncover for the final 10 minutes.

Should I pre-cook the lasagne sheets?

Most dried lasagne sheets soften perfectly during baking. Make sure the sauces fully cover them.

Can I make this ahead of time?

Yes, assemble the lasagne, cover, and refrigerate for up to 24 hours before baking.

Serving Suggestions

• Serve with a crisp green salad and vinaigrette
• Add garlic bread or focaccia on the side
• Pair with lightly steamed green beans or broccoli

Storage

Room temperature

Let the lasagne cool completely, then keep covered for up to 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat until piping hot.

Freezing

Freeze portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 28g
• Saturated fat: 14g
• Sodium: 780mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Saturday Morning Lasagne Recipe

Recipe by Alex TurnerCourse: MainCuisine: ItalianDifficulty: Medium

Servings

6

portions

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Total time

105

minutes

Calories

520

kcal

1

hour 

45

minutes

A rich and comforting lasagne with slow-cooked beef sauce, creamy béchamel, and perfectly baked pasta layers.

Ingredients

• 500g beef mince

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 400g chopped tomatoes

• 600ml whole milk

• 50g butter

• 50g plain flour

• Lasagne sheets

• Grated Cheddar and Parmesan

Directions

• Prepare the oven and soften the vegetables.
• Brown the beef and simmer the sauce until rich.
• Make the béchamel sauce until smooth and thick.
• Layer sauce, pasta, and béchamel in a baking dish.
• Bake until golden and bubbling, then rest before serving.

Notes

• Let the lasagne rest before slicing for neat layers.
• Simmer the meat sauce until thick to avoid excess liquid.
• Freeze leftovers in individual portions for convenience.