Yorkshire Wagyu Lasagne

Yorkshire Wagyu Lasagne

Recipe provided by Sue Nelson, Yorkshire Food Finder

Yorkshire Wagyu Lasagne

Serves 6


Ragu sauce
Yorkshire Rapeseed Oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
¼ tsp. crushed dried chillies
750g Yorkshire Wagyu mince
250g chestnut mushrooms, quartered
Glug of Yorkshire Rapeseed Oil
6 rashers smoked bacon, finely chopped
110g tomato purée
350ml red wine
2 x 400g tins chopped tomatoes

Bechamel sauce
425ml whole milk
A few parsley stalks
1 bay leaf
1 blade mace or a pinch of powdered mace
10 whole black peppercorns
½ onion
6 whole cloves
40g butter
20g plain flour
Salt and pepper
200g mozzarella cheese, grated
150g Parmesan, grated
150g Gruyere or other hard cheese, grated
8 fresh lasagne sheets


1. First make the ragu sauce. Heat the oil in a large frying or sauté pan, and add the chopped onions, garlic and chilli. Add a little salt and cook until soft. Remove from the heat and transfer to a casserole dish.
2. Add the mince to the pan in batches, stirring to break up. There’s no need to heat oil for this as wagyu beef is high in natural omega fats that makes this unnecessary. Cook the mince until golden but not too dry. Transfer to the casserole.
3. Heat the rapeseed oil in the pan and cook off the mushrooms until all the liquid has evaporated. Add to the casserole.
4. Fry the chopped bacon in the pan for 2 minutes until coloured then add the tomato purée. Cook for about 2 minutes or until gently roasted – it should smell like oven-dried tomatoes.
5. Add the red wine and reduce by a third, scraping the bottom of the pan to get all the juices. Add to the casserole along with the tinned tomatoes. Bring to a simmer then cook in a very slow oven 140C/Gas 1 with the lid off, for 4 hours, stirring occasionally.
6. For the béchamel sauce place the milk in a saucepan and add the parsley stalks, bay leaf, mace and peppercorns. Push the whole cloves into the onion and add that too. Heat up slowly on a low heat until just simmering, remove from the heat and strain the milk into a jug, removing the flavourings.
7. Melt the butter in a small saucepan and then add the flour. Stir vigorously with a pointed wooden spoon to make a smooth paste. Add a little of the milk at a time, each time incorporating it into the flour and butter mix before adding more. When half the milk is in, switch to a balloon whisk and add more of the milk each time, whisking as you go.
8. Turn the heat to very low and let the sauce cook for about 5 minutes, whisking from time to time. Season to taste, take off the heat and press some cling film to the surface to stop a skin forming.
9. To build the lasagne, heat the oven to 200C/Gas 6. Mix the grated cheeses together and lightly grease a baking dish. Build the lasagne in layers as follows – pasta, ragu sauce, béchamel sauce, grated cheese – finishing the last layer as pasta, béchamel and cheese. Cook in the oven until bubbling and golden, about 35-40 minutes. Allow to stand for 5 minutes before serving.

*To add depth of flavour, try adding 1 tablespoon of black treacle before placing in the oven. Or try a sprinkling of cumin powder, nutmeg or cinnamon. Alternatively to make the ragu even more luxurious, add some chopped wild mushrooms and shaved truffle for a rich earthy flavour.