By Linda Garrould · Updated 31 May 2026
In short: this is Jamie Oliver’s easy family lasagne — a lighter, more budget-friendly version of the classic. It works extra vegetables into the sauce, swaps the pricey parmesan and mozzarella for everyday cheddar, and comes together quickly enough for a busy weekend. It’s been a firm favourite in our house for years, and the children love helping to layer it up.
Why we love this Jamie Oliver lasagne
My family has always loved lasagne, and for years I mostly used the version from Jamie’s School Dinners. That one is lovely — I particularly like the butternut squash in it — but it’s relatively expensive and a bit time-consuming to put together, and not as light as it could be. Then Jamie shared a newer family-friendly lasagne on his Family Food Tube channel, and it quickly became our go-to.
What makes this version so good is the small, sensible swaps:
- More veg, less cost. A leek goes into the béchamel, which stretches the sauce and adds flavour without adding much expense.
- Cheddar instead of parmesan and mozzarella. This brings the price per portion right down while still giving you a gloriously cheesy top.
- Quick to assemble. It’s the kind of dish you can build ahead and bake when you’re ready, which makes it ideal for a relaxed weekend lunch.
Watch Jamie make it
Here’s Jamie’s original video so you can follow along — the full recipe, with quantities and method, is on his website, and we’ve summarised our family version in the recipe card below.
You can find Jamie’s full recipe on his site here.
Tips for the best results
- Don’t skip resting. Let the lasagne stand for 10–15 minutes after it comes out of the oven — it firms up and cuts into much neater squares.
- Season the béchamel well. A good grating of nutmeg and plenty of black pepper makes all the difference to a cheddar white sauce.
- Make it ahead. You can assemble the whole dish a day before, keep it covered in the fridge, and bake it straight from cold — just add 10–15 minutes to the cooking time.
- Get the kids involved. Layering the pasta, sauce and cheese is a job little ones love, and it’s a gentle way to get them interested in cooking.
What to serve with lasagne
We keep the sides simple so the lasagne stays the star: a crisp green salad with a sharp dressing, some garlic bread or warm ciabatta to mop up the sauce, and maybe a bowl of dressed rocket. A few roasted cherry tomatoes on the side are lovely in the summer.
Jamie Oliver’s Classic Family Lasagne
Ingredients
For the ragù
- 2 sprigs fresh rosemary
- 100 g smoked streaky bacon
- 1 tbsp olive oil plus extra for the white sauce
- 1 kg minced beef
- 1 kg minced pork
- 4 carrots
- 2 onions
- 4 sticks celery
- 2 heaped tbsp tomato purée
- 4 x 400g tins plum tomatoes
- 350 g dried lasagne sheets
For the white sauce
- 2 leeks medium
- 2 tbsp olive oil
- 2 fresh bay leaves
- 4 tbsp plain flour
- 1 litre semi-skimmed milk
- 150 g mature Cheddar cheese coarsely grated
- 1 whole nutmeg for grating
- sea salt and black pepper to taste
Instructions
Make the ragù
- Finely chop the rosemary leaves and the streaky bacon. Warm the olive oil in a large casserole over a high heat, then tip in the bacon and rosemary. Fry for a couple of minutes, stirring, until the bacon starts to turn crisp.
- Add both meats and break them up with a wooden spoon. Reduce the heat to medium and cook for at least 10 minutes, stirring occasionally, until the liquid has cooked off.
- Meanwhile, trim and halve the carrots and blitz them in a food processor until they’re about the size of the mince. Peel and halve the onions, blitz those in with the carrot and tip the mixture into the pan with the mince. Blitz the celery and add that too. Cook the mince and veg together for 15–20 minutes over a medium heat, stirring from time to time, until softened.
- Stir in the tomato purée and the tinned tomatoes, breaking the tomatoes up with your spoon. Fill each empty tin with water and pour it in. Bring to a low simmer and leave it to tick away for around two hours, stirring every so often, until the sauce is rich and thick.
Make the white sauce
- While the ragù simmers, trim, wash and finely slice the leeks. Soften them gently in a pan with 2 tablespoons of olive oil, the bay leaves and a pinch of salt and pepper. Keep the heat low and cook for about 30 minutes, adding a splash of water if they start to catch, until they’re sweet and silky.
- Stir the flour through the leeks to coat, then pour in the milk a little at a time, stirring constantly. Bring to the boil, turn the heat down and cook for 5–10 minutes, stirring, until the sauce is thickened.
- Tip the sauce into the food processor and blitz until smooth and glossy. Stir in half of the grated Cheddar, grate in about half of the nutmeg and season to taste. Set aside until you’re ready to layer.
Build and bake
- Preheat the oven to 190°C / 375°F / gas 5. Season the ragù. Portion half of it into freezer bags — this batch is enough for two lasagnes, so freeze one flat, labelled and dated, for another night.
- Spread a quarter of the remaining ragù across the base of a deep ovenproof dish (roughly 25cm x 30cm). Spoon over a quarter of the white sauce, then lay lasagne sheets on top so the sauce is completely covered. Repeat three more times, finishing with a layer of white sauce.
- Scatter the remaining Cheddar over the top and bake for 45 minutes, or until golden and bubbling. Rest for 5–10 minutes before serving, ideally with a crisp green salad on the side.
Notes
Frequently asked questions
Can you freeze this lasagne?
Yes. It freezes very well, either before or after baking. Cool it completely, wrap tightly and freeze for up to three months. Defrost overnight in the fridge before reheating until piping hot all the way through.
Can I make it ahead of time?
Absolutely. Assemble it up to 24 hours in advance, cover and keep in the fridge, then bake when you’re ready. It’s one of the reasons this works so well for a busy weekend.
How do I make it healthier?
This version is already lighter than most, thanks to the extra vegetables in the sauce. You can go further by using a wholemeal lasagne sheet, swapping some of the mince for lentils or finely chopped mushrooms, and using semi-skimmed milk in the béchamel.
What cheese is best for lasagne on a budget?
A mature cheddar gives you the most flavour for your money and melts into a lovely golden top. Keep a little back to scatter over the final layer.
Let us know how you get on by leaving a comment below. We’d also love to hear from you if you have quick, budget, family friendly recipes you really recommend.
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