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The Only Lasagne Recipe You Need
Hoofdgerecht

The Only Lasagne Recipe You Need

3 uVoor 11Nutri-Score C€€
van @mywanderinghome1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

11 personen
  • extra virgin olive oil (for the pan)Voorraadkast45 ml
  • beef or lamb mince (left whole to sear)Overig1 kg
  • onions (finely diced (brunoise))Groente en fruit2 stukken
  • carrots (finely diced (brunoise))Groente en fruit2 stukken
  • celery sticks (finely diced (brunoise))Groente en fruit2 stukken
  • garlic (crushed or finely chopped)Groente en fruit18 stukken
  • tomato purée (1 tbsp)Voorraadkast15 ml
  • tinned plum tomatoes (2 tins)Voorraadkast800 g
  • passataVoorraadkast500 g
  • bay leaves (large)Kruiden en specerijen1 stuk
  • dried Italian herbs (1 tbsp)Kruiden en specerijen3 g
  • sea salt (1.5 tsp, plus a little for the dish)Kruiden en specerijen9 g
  • freshly cracked black pepper (1 tsp)Kruiden en specerijen2 g
  • chilli flakes (1.5 tsp)Kruiden en specerijen4 g
  • coriander powder (2 tsp)Kruiden en specerijen5 g
  • cumin powder (1.5 tsp)Kruiden en specerijen4 g
  • chilli powder (1/2 tsp, or to taste)Kruiden en specerijen1 g
  • freshly shredded cheese (freshly shredded, not pre-shredded)Zuivel200 g
  • fresh mozzarella (1 ball, torn)Zuivel1 stuk
  • fresh parsley (chopped, for garnish)Groente en fruit15 g
  • fresh coriander (chopped, for garnish)Groente en fruit15 g
  • lasagne sheets (fresh or dry)Granen400 g
  • butter (for the béchamel)Zuivel100 g
  • plain flour (4 tbsp, for the béchamel)Voorraadkast35 g
  • whole milk (4-5 cups, for the béchamel)Zuivel1,1 liter
  • nutmeg (tiny pinch, optional)Kruiden en specerijen1 g

per portie

Voedingswaarden

382kcal

Koolhydraten
19 g
Eiwitten
22 g
Vetten
24 g

stap voor stap

Bereiding

  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.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4

  5. Bloom the spices

    • Add the cumin, coriander and chilli powder.
    • Sauté on a medium heat to cook the spices out.
    Stap 5

  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.
    Stap 6

  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.
    Stap 7

  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.
    Stap 8

  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.
    Stap 9

  10. Rest and serve

    • Let the lasagne rest so the layers stay intact when serving.
    • Garnish with fresh parsley and coriander.
    Stap 10
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