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Homemade Lasagna cooked from scratch in a glass dish with a herby spice mix Baqa
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Here our in-house chef goes through the best way to get those beautiful layers of ragu and creamy pasta greatness to great heights. Try this recipe for lasagna with a delicious and aromatic blend of specially curated herbs, with their warm and earthy flavours, it will transport your taste buds to new and inviting aromas and deep herby flavours. So why not try this mouth-watering recipe and enjoy a fusion of cultures in one delicious dish. 



  1. Begin with a base layer of béchamel, add a layer of lasagna pasta sheets, if it’s overlapping up the sides that’s perfect don’t trim it.
  2. Then add a layer of ragu, the béchamel, then a sprinkling of Parmesan, herbs and repeat. The final layer will be just the béchamel topped with Parmesan, breadcrumbs, herbs, salt, pepper and tiny blobs of butter. 
  3. Cook in an over of 180°C / 160°C (fan) for 35 min
  4. To server: allow it to cool for 10 minutes and enjoy!


Food Styling by Yvonne Poon