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Pulled Beef Ragu Lasagne
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad

Recipe Development Team
Recipe Development TeamUpdated on September 22, 2025

Looking for a taste of everyday luxury? This Pulled Beef Ragu Lasagne al Forno is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
New
Allergens:
Milk
Cereals containing gluten
Wheat
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove

80 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)

280 grams

Slow Cooked Beef

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

150 grams

Creme Fraiche

(Contains: Milk)

1 pack(s)

Lasagne Sheets

(Contains: Cereals containing gluten)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

40 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams

Butter

1.5 tbsp

Plain Flour

200 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

Nutritional information

Energy (kJ)5733 kJ
Energy (kcal)1370 kcal
Fat74.9 g
of which saturates35.9 g
Carbohydrate118.9 g
of which sugars26.2 g
Dietary Fibre9 g
Protein55.9 g
Salt4.58 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Medium Saucepan
Oven dish

Cooking Instructions and Tips

Get Started
1

​Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and chop the onion into small pieces. 

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.

While the onion cooks, peel and grate the garlic (or use a garlic press). Grate the Cheddar. Place the garlic baguettes on a medium baking tray.

Simmer the Beef
2

Once softened, add the garlic to the onion. Fry for 1 min. 

Add the beef along with the juices from the packet. Stir in the passata, red wine stock paste and sugar (see pantry for amount).

Season with salt and pepper, bring to a boil, then simmer until tender enough to shred with a fork, 5-7 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Once tender, shred the beef with 2 forks, season with salt and pepper, then remove from the heat.

Start your Béchamel
3

While the sauce simmers, melt the butter (see pantry for amount) in a saucepan on medium-high heat.

Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Cheese Please
4

Gradually stir in the water for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche and half the grated cheese until the cheese has melted, 1-2 mins. Season with salt and pepper and remove from the heat.

Meanwhile, add a splash of water to the ragu if it's a little too thick.

Build the Lasagne
5

In an appropriately sized ovenproof dish, spread a third of the ragu sauce in a thin layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce. Finish with a sprinkle of your remaining cheese on top.

Bake on the middle shelf of your oven until golden and bubbling, 30-35 mins.

Halfway through, bake the garlic bread on the bottom shelf until golden and piping hot, 12-15 mins.

Serve
6

While the lasagne cooks, halve the baby plum tomatoes.

Put the balsamic glaze in a bowl and add the olive oil and sugar (see pantry for both amounts). Season with salt and pepper, and mix together. Add the tomatoes to the dressing and mix again.

Once cooked, share the lasagne between your plates.

Add the rocket to the tomatoes and toss to coat. Divide between your plates as well. Serve the garlic bread on the side.

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