Some lasagna brands say to boil sheets before baking in the oven, but do you really have to take the time to do that extra step when making lasagna?

Mary Berry's wonderfully different take on lasagne is super quick, perfect for a midweek supper. Equipment and preparation: for this recipe you will need a shallow 2¼ litre/4 pint ovenproof dish ...

Next, soak the lasagne sheets in recently boiled warm water to soften while you get your sauces ready. There will be two sauces for this recipe, with the first one involving pork and spinach.

Preheat the oven to 180°C. Line 2 x 2.25 litre ovenproof dishes with a layer of lasagne sheets, breaking them to fi t as necessary. Add half of the bolognese and spread it into an even layer.

There’s no need to boil fresh pasta sheets in this lasagna recipe, as they are tender enough to cook in the moisture of the sauce. Covering the lasagna with parchment and then foil before baking ...

Add the herbs and season. Meanwhile, soak the lasagne sheets in a shallow dish of boiling water for five minutes, then drain. Spoon a portion of tomato sauce into a wide-based, shallow ovenproof ...

Brimming with many flavours this lasagne recipe is absolutely irresistible! Sheets of lasagne layered with tomato ketchup, white sauce and vegetables. Drizzled with cheese on top and baked till golden ...

Peel and thinly slice the eggs (which will crumble into a mess), and thinly slice the mozzarella; then put a deep, greased lasagna dish, measuring approx. 9 x 13 x 2 inches, onto a baking sheet ...