Mary Berry's easy lasagne recipe she's 'perfected' over 50 years — how to make it

Mary Berry's easy lasagne recipe she's 'perfected' over 50 years — how to make itMary Berry has been making this lasagne recipe for more than 50 years and it's still a crowd favouriteCommentsLifestyleSophie Harris and Talya Honebeek Content Editor - Spare Time02:47, 20 Apr 2026View ImageLasagne is a midweek staple(Image: Getty)Lasagne is a delicious and hearty dish, with numerous methods for making it. Yet Mary Berry's version has remained popular for more than 50 years and can be prepared relatively quickly.‌The recipe notes explain: "This is Mary's classic lasagne, which has been perfected over the years. For the best results, leave the lasagne to stand for six hours before cooking."‌When Mary originally created this meal in the 1970s, she used dripping to cook the meat and vegetables. While this does provide a deep, savoury taste, olive oil has become the preferred option nowadays.‌This recipe feeds eight to 10 people, making it perfect for entertaining guests or catering for a big household, reports the Mirror.Mary Berry's lasagne recipeIngredients:For the ragu:Two tablespoons of olive oil900g beef minceTwo onions, roughly choppedFour sticks of celery, finely choppedTwo garlic cloves, crushedTwo level tablespoons of plain flour150ml beef stockOne tablespoon of redcurrant jelly or one teaspoon of caster sugar, optionalThree tablespoons of tomato pureeOne tablespoon of chopped thymeTwo 400g tins of chopped tomatoes‌For the white sauce:50g butter50g plain flour750ml hot milkTwo teaspoons of Dijon mustard50g Parmesan, finely gratedSalt and freshly ground black pepperFor the lasagne:‌12 lasagne sheets75g mature cheddar, gratedMethodPreheat the oven to 160°C/140°C Fan. For the ragu, heat a large frying pan until hot and add the oil. Brown the mince thoroughly, then set aside on a plate once cooked through.Dice the onion, celery and garlic, adding them to the pan until softened. Return the meat to the pan and incorporat...