Pulled Beef Ragu Lasagne
with Garlic Bread, Bechamel, Cheese and Balsamic Wild Rocket Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Sesame
- May contain traces of allergens
Ingredients
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
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
Add the garlic to the onion, stir and cook for a minute. 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.
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!
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.
Add a splash of water to the ragu if it's a little too thick.
In an appropriately sized oven-proof 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.
Add to the middle shelf of the oven and bake until golden and bubbling, 30-35 mins.
Halfway through cooking, bake the garlic bread on the bottom shelf of your oven until golden and piping hot, 12-15 mins.
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 and enjoy!
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised this as the best lasagne they've ever tasted, with the pulled beef ragu described as exceptional and incredibly delicious.
- Ease of prep: While preparation time was longer than expected, most agreed the extra effort was worthwhile for the delicious results.
- Suggestions: Consider adding more vegetables to the dish. Some found using a smaller ovenproof dish helpful for proper layering.
- Next-day meals: The lasagne was noted to be quite rich and filling, making it an excellent treat meal.
