A timeless dish, elevated.
Lasagna has long been a beloved centrepiece of family kitchens — a layered masterpiece of tender pasta, rich slow-cooked meat ragù, and creamy béchamel. This recipe honours its Italian roots with care and authenticity, made exceptional by the depth of flavour that only high-welfare, organic grass-fed beef can bring.
Comforting, elegant, and deeply satisfying, this is lasagna as it should be.

Ingredients

Serves 6 generously

For the meat ragù:

• 750g The Organic Butchery Organic Beef Steak Mince

• 2 tbsp extra virgin olive oil

• 1 large onion, finely chopped

• 2 celery sticks, finely diced

• 2 carrots, finely diced

• 3 garlic cloves, crushed

• 2 tbsp tomato purée

• 200ml dry red wine

• 400ml passata or crushed organic tomatoes

• 200ml organic beef or bone broth

• 2 bay leaves

• 1 tsp dried oregano

• Sea salt & freshly ground black pepper

• A splash of whole organic milk (optional, for richness)

For the béchamel sauce:

• 60g organic unsalted butter

• 60g plain organic flour

• 800ml organic whole milk

• Pinch of freshly grated nutmeg

• Sea salt & white pepper

To assemble:

• 250g fresh lasagna sheets or dried pasta sheets

• 100g organic parmesan or pecorino, finely grated

• 150g organic mozzarella, torn into small pieces (optional)

• A few fresh thyme leaves (to finish)

Method

1. Make the Ragù

In a large, heavy-based pan, heat the olive oil over medium heat. Add the onion, celery, and carrot, and sauté gently for 10–12 minutes until soft and fragrant. Stir in the garlic and tomato purée and cook for another 2 minutes.

Increase the heat slightly and add the beef mince. Break it up with a wooden spoon and cook until browned and just beginning to caramelise. Pour in the wine and allow to simmer until reduced by half.

Add the passata, broth, bay leaves, oregano, and season generously with salt and pepper. Lower the heat and simmer gently, uncovered, for at least 1 hour, stirring occasionally. A splash of milk towards the end adds extra richness.

2. Prepare the Béchamel

While the ragù simmers, melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth roux. Cook for 2–3 minutes, then gradually add the milk, whisking continuously until thickened and smooth. Season with nutmeg, salt, and white pepper. Set aside.

3. Assemble the Lasagna

Preheat the oven to 180°C (fan) / 200°C / Gas 6.

In a deep baking dish, start with a layer of ragù, followed by lasagna sheets, a layer of béchamel, and a light sprinkle of parmesan. Repeat the layers until all components are used, finishing with béchamel and the remaining parmesan and mozzarella on top.

4. Bake to Perfection

Bake for 35–40 minutes until bubbling, golden, and irresistibly crisp on top. Let it rest for 10 minutes before slicing — this allows the layers to settle beautifully.

Why This Lasagna?

When made with high-quality, organic ingredients, lasagna becomes more than just comfort food — it becomes a feast. Our grass-fed organic beef lends a deep, savoury richness to the ragù, slow-cooked for maximum flavour. Paired with a creamy béchamel and proper parmesan, it’s a dish that speaks to heritage, craftsmanship, and indulgence — without compromise.

Serve with a crisp seasonal salad and a glass of full-bodied red for a supper that’s as elegant as it is comforting.