Lazy Lasagne
Everything you love about lasagne, rich beef ragu, silky béchamel and loads of bubbling cheese, but made with rigatoni instead of layers, so it's quicker, easier and every bit as comforting.
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Servings: 6
Ingredients
For the bolognese:
- 1 onion diced
- 500 g beef mince 5% or 10%
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 400 g tin chopped tomatoes
- 400 g passata
- 250 ml beef stock
- 400 g rigatoni
For the béchamel:
- 40 g butter
- 40 g plain flour
- 500 ml whole milk
- 40 g grated parmesan
To finish:
- 200 g grated mozzarella
- 50 g grated cheddar
Instructions
- Heat some cooking oil in a large frying pan over a medium-high heat. Add the onion and cook for 5 minutes until softened.
- Add the beef mince and cook until deeply browned, breaking it up with a spoon as it cooks.
- Stir in the garlic and tomato paste. Cook for 1 minute.
- Pour in the chopped tomatoes, passata and beef stock. Season well, stir through, then simmer gently for 20 minutes.
- Meanwhile, bring a large pan of salted water to the boil and cook the rigatoni for 2 minutes less than the packet instructions. Drain, reserving a splash of the pasta water.
- Add the rigatoni and a splash of the reserved pasta water. Mix until everything is well coated.
- Add the butter, flour and milk to a saucepan. Place over a medium heat, whisking continuously until thickened. Stir in the parmesan and season with salt and black pepper.
- Preheat the grill. Tip the pasta into a large baking dish. Pour over the béchamel, then scatter over the mozzarella and cheddar.
- Pop it under the grill for 5-8 minutes until golden, bubbling and crisp around the edges. For best plating results leave it to stand for 10 minutes.