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Fresh Lasagne

Serves 4

Free from Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • FRESH LASAGNE SHEETS
  • 160g Doves Farm Organic Pasta Flour
  • 2 eggs
  • flour, for dusting
  • salt and pepper
  • TOMATO SAUCE
  • 1 tbsp olive oil
  • 400g minced meat or chopped vegetables
  • 1 garlic clove
  • 400g chopped tomatoes
  • 3 tbsp tomato puree
  • 1 tbsp mixed herbs
  • pinch of sugar
  • salt and pepper
  • CHEESE SAUCE
  • 500ml milk
  • 50g butter
  • 50g Doves Farm Organic Plain Flour
  • 75g cheese, grated
  • salt and pepper

Pasta Dough

  1. Put the flour into a mixing bowl and make a depression in the middle.
  2. Break the eggs into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
  3. Continue stirring the eggs as the flour mixes in, eventually forming a dough.
  4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
  5. Cover and leave the dough to rest for 15 minutes.

Lasagne Sheets Made with a Rolling Pin

  1. Sprinkle flour over the table and rolling pin.
  2. Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
  3. Continue rolling the dough until it is the thickness of a paper clip.
  4. Cut the dough into large rectangles or squares that will fit in a large oven dish.
  5. Dust the uncooked pasta with flour to stop it sticking and lay it out for an hour to dry.
  6. Uncooked pasta can be chilled for up to 24 hours before using.
  7. Repeat with all the pieces of dough.

Lasagne Sheets Made Using a Pasta Machine

  1. Dust the pasta machine and the table liberally with flour.
  2. Cut the dough into four pieces.
  3. Flatten each piece of dough and pass it through the wide, flat roller of a pasta machine to make a rectangle.
  1. Fold the rectangle in half to make a rectangle and pass it through the roller again. Fold the sheet in half and pass it through the roller two more times, always aiming for rectangles.
  2. Lay the pasta on the table and cut it into 4 small rectangular pieces.
  3. Decrease the roller width 3 or 4 notches and pass each rectangle through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
  4. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
  5. Repeat with all the pieces of dough.
  6. Dust the uncooked pasta with flour to stop it sticking and lay it out for an hour to dry.
  7. Uncooked pasta can be chilled for up to 24 hours before using.

 Tomato Sauce

  1. Put the oil into a frying pan over medium heat.
  2. Add meat or vegetables and cook for a few minutes.
  3. Finely chop the garlic and add it to the pan with the tomatoes.
  4. Stir in the tomato purée, herbs, pinch of sugar, salt, and pepper.
  5. Cover and cook gently for 20 minutes then set aside.

Cheese Sauce

  1. Put the milk, butter, and flour in a saucepan over medium heat and stir as the sauce thickens.
  2. Allow the sauce to bubble for a minute while stirring then remove from the heat.
  3. Stir in the grated cheese.
  4. Season with salt and pepper.

Assembling the Lasagne

  1. Put a spoon of olive oil into the bottom of a 2-3lt rectangular oven dish and spread it over the sides and bottom.
  2. Arrange a quarter of the lasagne sheets on the sauce.
  3. Spread a quarter of the cheese sauce over the lasagne.
  4. Spoon a third tomato sauce on top of this.
  5. Repeat the process twice more; of a quarter of the lasagne sheets, a quarter of the cheese sauce and a third of the tomato sauce.
  6. Arrange the final layer of lasagne on top and cover it with the remaining cheese sauce.
  7. Bake in a pre-heated oven for 50-60 minutes.
  8. Remove from the oven and leave to stand for 5-10 minutes before serving.

Equipment

Frying pan, saucepan, pasta machine or rolling pin, 2-3lt rectangular oven dish and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50-60 minutes

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Ingredients

Change Quantities:
  • FRESH LASAGNE SHEETS
  • 160g Doves Farm Organic Pasta Flour
  • 2 eggs
  • flour, for dusting
  • salt and pepper
  • TOMATO SAUCE
  • 1 tbsp olive oil
  • 400g minced meat or chopped vegetables
  • 1 garlic clove
  • 400g chopped tomatoes
  • 3 tbsp tomato puree
  • 1 tbsp mixed herbs
  • pinch of sugar
  • salt and pepper
  • CHEESE SAUCE
  • 500ml milk
  • 50g butter
  • 50g Doves Farm Organic Plain Flour
  • 75g cheese, grated
  • salt and pepper

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