How to Make The Ultimate Lasagne
Lasagne is always a comforting go-to classic, and this one is a real winner
This fabulous 10-layer lasagne is a labour of love - but so worth it.
Serves
4–6
Ingredients
- For the ragù
- 1kg minced pork
- 1kg minced beef
- 500g minced veal
- 5 tbsp olive oil
- 1 brown onion, finely chopped
- 3 celery sticks, finely diced
- 1 carrot, finely sliced
- 100ml red wine
- 1.5 litres tomato passata (or tomato sauce – see recipe below)
- 2 sprigs rosemary
- 1 small bunch sage leaves
- A few bay leaves (for garnish)
- Sea salt and freshly ground black pepper
- For the béchamel sauce
- 100g unsalted butter
- 100g plain flour (preferably Italian ‘00’)
- 1.5 litres whole milk, hot
- 1 tbsp freshly grated nutmeg
- To assemble
- 1kg fresh pasta dough or fresh lasagne sheets
- 200g Parmesan, finely grated
Method
Make the ragù. Heat two tablespoons of the olive oil in a large frying pan over medium heat. Add the minced meat and brown well for about 10 minutes. Transfer to a bowl and set aside. In a large heavy-based pan, heat the remaining three tablespoons of olive oil. Add the onion and cook gently for five minutes until softened.
Add the celery and carrot and cook for a further eight minutes until fragrant and beginning to soften. Return the meat to the pan and mix well. Increase the heat, add the red wine and cook for about five minutes until completely reduced.
Stir in the tomato passata. Season well with salt and pepper. Add the rosemary sprigs and sage leaves. Reduce the heat to low and simmer gently for two hours, stirring occasionally. Remove and discard the rosemary and sage before assembling.
Make the béchamel. Melt the butter gently in a saucepan over low heat. Add the flour and stir to form a smooth roux. Gradually add the hot milk, whisking continuously to prevent lumps. Add the nutmeg and cook gently for about 15 minutes, stirring constantly, until thick and glossy. Set aside.
Preheat the oven to 150C (fan 130C) / Gas Mark 2. If using fresh pasta dough, roll it out on a lightly floured surface to about one-millimetre thick and cut into sheets to fit your ovenproof dish. Spoon a layer of ragù over the base of the dish. Add a layer of pasta, followed by more ragù, then a layer of béchamel. Sprinkle with Parmesan.
Repeat this layering process until you have built 10 layers, finishing with béchamel and Parmesan on top. Reserve about eight tablespoons of béchamel for serving. Bake for 45 minutes, until bubbling and lightly golden. Rest for 10 minutes before serving. Plate individually, topping each portion with a spoonful of reserved béchamel, and garnish with bay leaves.
