Mary Berry has 'favourite' lasagne recipe that comes with unique healthy twist (2024)

A popular dinner dish for many families across the UK is lasagne, with its creamy layers and tasty mincemeat hidden among all the pasta.

The Express reports that while this traditional dish can be tasty, it can become rather repetitive - but Mary Berry's unique twist on it may be the perfect switch-up.

This recipe is a traditional one, but it also includes mushrooms, leeks and red peppers for a healthy and vegetable-filled dinner.

In her book, Mary Berry at Home, the lovable cook carefully selected this recipe as one of her "favourites", alongside 150 other dishes.

Read on below to see the recipe for this affordable and healthy meal for all the family.

Mary Berry's favourite lasagne recipe

Ingredients

For the filling:

• Eight lasagne sheets
• Two tablespoons of olive oil
• Two chopped leeks
• Two red peppers, diced
• Two large garlic cloves, crushed
• 40g plain flour
• 800g tinned chopped tomatoes
• One tablespoon tomato purée
• Two teaspoons of caster sugar
• 500g chestnut mushrooms, sliced
• A bunch of fresh basil, chopped
• One tablespoon of balsamic vinegar
• Salt and pepper

For the cheese sauce:

• 100 butter
• 75g plain flour
• 900ml hot milk
• One tablespoon of wholegrain mustard
• 300g mature Cheddar, grated

Method

1. Begin by preheating the oven to 200C and finding a three-litre deep ovenproof dish that will hold the lasagne.
2. Then, make the tomato and vegetable sauce by chopping up the peppers, mushrooms, leeks and then heat some oil in a frying pan, before adding the leeks.
3. Fry these off for three minutes, then chuck in the peppers which can cook for up to five minutes until soft. Then, add the salt, pepper and garlic, and leave it to sit on a low heat.
4. Then, measure the flour into a bowl, and mix in half a tin of the chopped tomatoes and stir until it is smooth. Add in the remaining tomatoes to the vegetables in the pan, then the puree, sugar and the prepared flour mixture.
5. Bring it all to a boil until thickened then add the mushrooms to cook for a few minutes while continually stirring. Add the basil vinegar and taste to adjust the seasoning.
6. Then make the cheese sauce by melting the butter in a saucepan, before adding the flour and whisk over heat for a minute.
7. Blend in the milk to the butter and flour, and whisk until it is bubbling and smooth - before stirring in the mustard and three-quarters of the cheese. Season this with salt and pepper, and bring it all together.
8. Put one-third of the vegetable sauce on the bottom of the dish, then add in some of the cheese sauce, and then add grated cheese.
9. Lay three sheets of lasagne on top, breaking the sheets if need be to fit, and top with the remaining layers in the same order to give two layers of pasta, three layers of sauce, and top with the remaining cheese on top.
10. Bake in the preheated oven for 40 minutes until bubbling and golden brown.

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