Lasagne of love from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 171) by Nigella Lawson

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Accompaniments: Green salad with shallot and chive dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bacon for pancetta.

  • nomeshk on January 20, 2026

    Very labour intensive and time consuming, but amazing results with plenty of leftovers - minimum of 8 portions, possibly more.

  • anyapeach on January 16, 2026

    So worth all the effort

  • sophie_x3fcvd on December 29, 2025

    I love this recipe. I make it so often that it feels easy now! A real showstopper perfect for making ahead for dinner parties!

  • pattyatbryce on December 04, 2023

    I'm a contrarian to those who have put in notes. I really didn't love this recipe and wished for more cheese and flavors. All I taste is bay. I'd kill for some more garlic, oregano, basil, etc.

  • Rachaelsb on December 02, 2023

    This was exceptional! My first time making a Nigelka Lawson recipe-I love her warmth and familiarity-her directions felt like she was talking directly to me! As others have said-this takes a fair amount of time but so worth it. The tomato/meat sauce is deliciously rich with the vegetables shining through. This was a proud dish!

  • IvyManning on October 29, 2022

    I've made this three times now. I love her writing, but in this case it's really inefficient. You have to flip pages, read, reread. A tighter edit would have helped make it easier to follow. The sauces are good, but it makes 11 to 12 cups Bolognese and I only need 3 1/2 cups for my deep 9 x 13 inch Staub lasagna pan. Instead of thyme, I'm going to use Italian seasoning from now on. Recipe also makes too much bechamel. I also find that it burns a bit on edges and bottom, I'm going to reduce heat to 375 or even 350F from now on.

  • Pimlicocook on May 15, 2022

    The lasagna of my dreams. Yes, it takes some time, but it’s oh-so-worth-it. Gobbled up by my 4-year-old goddaughter and her parents alike. Made the whole thing the day before so entertaining on the day was a breeze. Made 2/3 of the recipe, which filled my Le Creuset 3l ceramic dish perfectly and fed 3 adults and two small children with second (and one third) helpings, plus a portion of leftovers. This could the “the one”.

  • anya_sf on January 05, 2022

    I used 4 oz pre-chopped pancetta (and chopped the vegetables by hand), dried bay leaves, and 8 oz fresh mozzarella on top (glad to have more cheese). Here in the U.S., lasagne is more commonly made with ricotta and lots of mozzarella instead of bechamel, but we loved this version. My Staub casserole is nearly identical in size to Nigella's and the layers just fit, although initially I forgot to place it on a baking sheet and some sauce dripped on the oven floor. A 1 lb box of Barilla curly-edged lasagne (not no-boil) was just enough, with the noodles placed sideways, broken to fit (2 noodles were left over). I loved that the noodles did not need to be boiled. Will definitely make this again when I have lots of time!

  • DinahDough on March 11, 2021

    This was a lot of effort but SO worth it, best lasagne I've ever had. I made too much and we reheated it next day. I wouldn't normally want to eat the same thing two days in a row but was happy to make an exception for this and it tasted just as good reheated.

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