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The Only Lasagne Recipe You Need
3 hServes 11Nutri-Score C€€
C
3 h
3 hThe Only Lasagne Recipe You Need
what you need
Ingredients
extra virgin olive oil (for the pan)Pantry45 ml
beef or lamb mince (left whole to sear)Other1 kg
onions (finely diced (brunoise))Produce2 pieces
carrots (finely diced (brunoise))Produce2 pieces
celery sticks (finely diced (brunoise))Produce2 pieces
garlic (crushed or finely chopped)Produce18 pieces
tomato purée (1 tbsp)Pantry15 ml- tinned plum tomatoes (2 tins)Pantry800 g
- passataPantry500 g
bay leaves (large)Spices1 piece- dried Italian herbs (1 tbsp)Spices3 g
sea salt (1.5 tsp, plus a little for the dish)Spices9 g
freshly cracked black pepper (1 tsp)Spices2 g- chilli flakes (1.5 tsp)Spices4 g
- coriander powder (2 tsp)Spices5 g
- cumin powder (1.5 tsp)Spices4 g
- chilli powder (1/2 tsp, or to taste)Spices1 g
freshly shredded cheese (freshly shredded, not pre-shredded)Dairy200 g
fresh mozzarella (1 ball, torn)Dairy1 piece
fresh parsley (chopped, for garnish)Produce15 g
fresh coriander (chopped, for garnish)Produce15 g
lasagne sheets (fresh or dry)Grains400 g
butter (for the béchamel)Dairy100 g- plain flour (4 tbsp, for the béchamel)Pantry35 g
- whole milk (4-5 cups, for the béchamel)Dairy1.1 litres
- nutmeg (tiny pinch, optional)Spices1 g
per serving
Nutrition
382kcal
- Carbs
- 19 g
- Proteins
- 22 g
- Fat
- 24 g
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Bloom the spices
- Add the cumin, coriander and chilli powder.
- Sauté on a medium heat to cook the spices out.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 10
Rest and serve
- Let the lasagne rest so the layers stay intact when serving.
- Garnish with fresh parsley and coriander.