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Big Zuu’s lasagne recipe

Big Zuu’s lasagne recipe

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Created by The Kitchen

Big Zuu’s lasagne brings pure comfort to the Tesco Kitchen with this rich, nostalgic centrepiece. One of the very first dishes he learnt to cook, this recipe is close to his heart, layered with slow-simmered beef and lamb ragu, gently spiced with cumin and paprika, and finished with a creamy, cheesy béchamel. The long, patient cook allows the flavours to deepen and develop, creating a bubbling, golden bake that’s hearty and indulgent. It’s the kind of dish that fills the kitchen with warmth and brings everyone to the table, a proper throwback meal, done the Big Zuu way. See method

  • Serves Serves 6-8
  • Takes 3 hrs 10 mins
  • 1015 calories / serving

Ingredients

For the ragu

  • 3 tbsp olive oil
  • 30g butter
  • 2 large onions, finely diced
  • 2 celery sticks, finely diced
  • 2 medium carrots, finely diced
  • 500g organic 15% fat beef steak mince
  • 500g organic 20% fat lamb mince
  • 3 tbsp tomato purée
  • 1½ tsp salt​
  • 1½ tsp black pepper
  • ½ tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 1 beef stock cube made up to 150ml
  • 2 x 400g tins chopped tomatoes​
  • 100ml whole milk
  • 40g Parmesan, grated, or 1 Parmesan rind
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce

For the béchamel

  • 1ltr whole milk
  • 1 small onion, peeled and halved
  • 2–3 whole cloves
  • 1 garlic clove, lightly crushed
  • 75g butter
  • 75g plain flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 2 tsp hot sauce
  • 50g grated mozzarella
  • 50g red Leicester, grated
  • 50g mature Cheddar, grated
  • 25g Parmesan, grated

To assemble

  • 250g dried lasagne sheets
  • 150g grated mozzarella
  • 100g red Leicester, grated
  • 100g mature Cheddar, grated
  • 25g Parmesan, grated
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

    4230kj
    1015kcal     51%

  • Fat

    65g 93%

  • Saturates

    35g 174%

  • Sugars

    20g 22%

  • Salt

    3.5g 58%

of the reference intake
Carbohydrate 50.2g Protein 54.4g Fibre 5.5g

Method

  1. Heat the olive oil and butter in a large pot over a medium heat. Add the onions, celery and carrots, and cook for 10-12 mins until soft, then remove from the pan to a bowl or plate. Add the beef and lamb mince and cook for 5-6 mins until browned. Once the mince has browned and begun to crisp, add the sautéed veg back into the pan. Stir in the tomato purée and cook for 1-2 mins. Add the salt, black pepper, cumin, paprika, chilli flakes, garlic granules and onion powder. Stir in the beef stock and the chopped tomatoes, then cover with a lid and simmer gently for 1-2 hours. Stir in the milk, Parmesan, soy sauce and Worcestershire for the final 30 mins. 
  2. For the béchamel, heat the milk with onion, cloves, and garlic in a saucepan until steaming. Leave to infuse for 10 mins, then strain. In a separate pan, melt the butter, stir in the flour and cook for 1 min. Gradually whisk in the infused milk and cook until thick and smooth. Season with the onion powder, garlic powder, white pepper, black pepper and hot sauce. Stir in all four cheeses until melted and smooth, and set aside. 
  3. Preheat the oven to gas 4, 180°C, fan 160°C. Spoon a little ragu oil over the base of a large baking dish and place a layer of lasagne sheets to cover the bottom of the dish, followed by a layer of ragu, then a layer of béchamel and a sprinkle of the mixed cheeses. Repeat, finishing with béchamel and the remaining cheese. 
  4. Bake for 45-60 mins until golden and bubbling. Rest for 1 hour before slicing.

Tip: Seema's zuppa inglese is the perfect pud to follow Big Zuu's lasagne.

See more recipes from The Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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