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The Only Lasagne Recipe You Need
3 hPara 11Nutri-Score C€€
C
3 h
3 hThe Only Lasagne Recipe You Need
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@mywanderinghome
@mywanderinghome
1 receta
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Ingredientes
extra virgin olive oil (for the pan)Despensa45 ml
beef or lamb mince (left whole to sear)Otro1 kg
onions (finely diced (brunoise))Frutas y verduras2 piezas
carrots (finely diced (brunoise))Frutas y verduras2 piezas
celery sticks (finely diced (brunoise))Frutas y verduras2 piezas
garlic (crushed or finely chopped)Frutas y verduras18 piezas
tomato purée (1 tbsp)Despensa15 ml- tinned plum tomatoes (2 tins)Despensa800 g
- passataDespensa500 g
bay leaves (large)Especias1 pieza- dried Italian herbs (1 tbsp)Especias3 g
sea salt (1.5 tsp, plus a little for the dish)Especias9 g
freshly cracked black pepper (1 tsp)Especias2 g- chilli flakes (1.5 tsp)Especias4 g
- coriander powder (2 tsp)Especias5 g
- cumin powder (1.5 tsp)Especias4 g
- chilli powder (1/2 tsp, or to taste)Especias1 g
freshly shredded cheese (freshly shredded, not pre-shredded)Lácteos200 g
fresh mozzarella (1 ball, torn)Lácteos1 pieza
fresh parsley (chopped, for garnish)Frutas y verduras15 g
fresh coriander (chopped, for garnish)Frutas y verduras15 g
lasagne sheets (fresh or dry)Cereales400 g
butter (for the béchamel)Lácteos100 g- plain flour (4 tbsp, for the béchamel)Despensa35 g
- whole milk (4-5 cups, for the béchamel)Lácteos1,1 litros
- nutmeg (tiny pinch, optional)Especias1 g
por ración
Nutrición
382kcal
- Carbohidratos
- 19 g
- Proteínas
- 22 g
- Grasas
- 24 g
paso a paso
Preparación
- Paso 1
Prep the soffritto
- Finely dice or brunoise the carrots, onion and celery.
- Peel and crush or finely chop the garlic — do not skimp on it.
- Paso 2
Sear the mince
- Add the extra virgin olive oil to a hot stock pot.
- Add the mince, spread it out, turn the heat up to high and leave it alone to sear.
- Let it develop a beautiful crust, then start breaking it up.
- Keep it on a high heat with the lid off until the moisture has evaporated.
- Paso 3
Cook out the tomato purée and garlic
- Add the tomato purée, bay leaves, salt and garlic.
- Sear and sauté on a medium-high heat to cook out the tomato purée and infuse the garlic aroma into the meat.
- Paso 4
Sweat the soffritto
- Add the soffritto (onion, carrot, celery), the dried herbs and the chilli flakes.
- Close the lid and turn the heat down to medium.
- Cook down until the onions are soft and translucent.
- Paso 5
Bloom the spices
- Add the cumin, coriander and chilli powder.
- Sauté on a medium heat to cook the spices out.
- Paso 6
Simmer the ragù
- Add the tinned tomatoes and passata, plus one can's worth of water.
- Close the lid and let it simmer on a low heat, stirring every 20 minutes.
- Paso 7
Make the béchamel
- Melt the butter, then add the flour and cook it out for 3-4 minutes, stirring constantly to prevent burning.
- Turn the heat down, add 1 cup of milk and whisk, breaking up any lumps.
- Add another cup and whisk, then once lump-free add the remaining milk.
- Turn the heat up to medium and whisk constantly to prevent lumps.
- Cook until thick, like hot custard — don't overcook as it will thicken in the oven.
- Season to taste with salt, pepper and a tiny pinch of nutmeg.
- Paso 8
Layer the lasagne
- Sprinkle a little salt on the bottom of the dish to prevent the sheets sticking.
- Layer the ragù, béchamel and pasta sheets.
- Save a large amount of mozzarella for the end and top with freshly shredded cheese.
- Add a torn ball of fresh mozzarella on top.
- Paso 9
Bake
- For fresh lasagne sheets: bake uncovered in a preheated oven at 180°C for 20-25 minutes.
- For dry sheets (not pre-boiled): cover the dish with foil, making sure the foil doesn't touch the cheese, bake 25 minutes with the foil on, then 10-15 minutes with the foil off.
- Paso 10
Rest and serve
- Let the lasagne rest so the layers stay intact when serving.
- Garnish with fresh parsley and coriander.