Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
1 hr 15 mins
Super easy
serves 10
About the recipe
This lasagne relies on two base sauces – Bolognese (either
meat or veg) made with the nutritious tomato base sauce, and the classic white base sauce. Simply layer it all up between pasta sheets and let the oven work its magic.
Recipe From
Ingredients
2.5 litres veggie Bolognese sauce
1 litres white base sauce
400g dried lasagne sheets
100g hard cheese
olive oil, for greasing
Method
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
- Preheat the oven to 180°C/350°F/gas 4.
- Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
- Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
- Repeat the layering until all the lasagne sheets and sauces are used up.
- Grate over the cheese.
- Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
- Bake for 45 minutes, or until the pasta is hot through and soft.
- Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.
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