Nathan Outlaw's Home Kitchen
David Loftus

This is probably the recipe we make more often than any other at home. It’s always popular. Rachel, my wife, came up with the olive oil white sauce; it might not be authentic but it’s much tastier than one made with butter.


Quantity Ingredient

For the bolognese sauce

Quantity Ingredient
4 tablespoons olive oil
800g good-quality beef mince
2 red onions, peeled and chopped
2 carrots, peeled and finely chopped
2 leeks, trimmed, washed and finely sliced
4 garlic cloves, peeled and chopped
3 teaspoons dried oregano
2 x 400g tins good-quality plum tomatoes
400ml Beef stock
1 large glass red wine
100ml red wine vinegar
500g dried pasta lasagne sheets
sea salt
freshly ground black pepper

For the sauce

Quantity Ingredient
100ml olive oil
100g plain flour
1 litre milk
1 tablespoon dijon mustard
3 tablespoons grated cheddar, plus extra for the topping

To finish

Quantity Ingredient
2 beef tomatoes, sliced


  1. To make the meat sauce, heat half the olive oil in a large flameproof casserole or pan over a medium-high heat. When hot, add the beef mince and fry until evenly coloured. Tip into a colander to drain.
  2. Wipe out the pan, add the remaining oil and place over a medium heat. When the oil is hot, add the onions, carrots, leeks and garlic. Cook for 5–6 minutes until the vegetables begin to soften.
  3. Return the meat to the pan and add the oregano, tomatoes, stock, wine and vinegar. Season well with salt and pepper. If necessary top up with water so that the meat and veg are covered. Bring to a simmer and cook gently for 30 minutes. Meanwhile, make the white sauce.
  4. Put the olive oil and flour into a heavy-based pan over a medium heat and heat, stirring often, for 6 minutes. Pour the milk into a separate pan, add the mustard and heat gently. Gradually pour the hot milk onto the flour mix, stirring constantly to avoid lumps. When it is all incorporated, turn the heat down to low and cook gently for 15 minutes. Remove from the heat, add the cheese and stir until melted. Season with salt and pepper to taste. If the sauce seems too thick, add a splash more milk.
  5. Preheat your oven to 180°C. To assemble the lasagne, take a large ovenproof dish and line the bottom with a layer of pasta sheets. Cover with a third of the meat sauce, then a quarter of the white sauce and another layer of pasta sheets. Repeat these layers twice more then finish with a layer of white sauce and a generous scattering of cheese. Top with the slices of tomato.
  6. Stand the dish on a large oven tray and bake in the oven for 35–40 minutes until bubbling and golden. Leave the lasagne to stand for 10 minutes before serving. I like to have a good, crisp green salad tossed in a balsamic dressing on the side.
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