Lasagna

100 mins
Serves 10
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Directions

  1. 1Finely dice the carrots.
  2. 2Finely dice the carrots.
  3. 3Finely dice the carrots.
  4. 4Finely dice the celery.
  5. 5Finely dice the celery.
  6. 6Finely dice the celery.
  7. 7Finely chop the garlic.
  8. 8Finely chop the garlic.
  9. 9Finely chop the garlic.
  10. 10Add olive oil to a stockpot.
  11. 11Add olive oil to a stockpot.
  12. 12Add olive oil to a stockpot.
  13. 13Chuck in the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
  14. 14Chuck in the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
  15. 15Chuck in the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
  16. 16Break up the mince once it has developed a beautiful crust.
  17. 17Break up the mince once it has developed a beautiful crust.
  18. 18Break up the mince once it has developed a beautiful crust.
  19. 19Add tomato paste, bay leaf, salt, and garlic to the seared mince, cooking until the moisture has evaporated.
  20. 20Add tomato paste, bay leaf, salt, and garlic to the seared mince, cooking until the moisture has evaporated.
  21. 21Add tomato paste, bay leaf, salt, and garlic to the seared mince, cooking until the moisture has evaporated.
  22. 22Add the diced celery, onions, and carrots to the pot.
  23. 23Add the diced celery, onions, and carrots to the pot.
  24. 24Add the diced celery, onions, and carrots to the pot.
  25. 25Add dried Italian herbs and chili flakes to the mixture.
  26. 26Add dried Italian herbs and chili flakes to the mixture.
  27. 27Add dried Italian herbs and chili flakes to the mixture.
  28. 28Close the lid and let the veggies sweat down for about 15 minutes until they are soft and translucent.
  29. 29Close the lid and let the veggies sweat down for about 15 minutes until they are soft and translucent.
  30. 30Close the lid and let the veggies sweat down for about 15 minutes until they are soft and translucent.
  31. 31Add cumin, coriander, and chili powder to the pot and cook for about 5 minutes, sautéing on medium heat.
  32. 32Add cumin, coriander, and chili powder to the pot and cook for about 5 minutes, sautéing on medium heat.
  33. 33Add cumin, coriander, and chili powder to the pot and cook for about 5 minutes, sautéing on medium heat.
  34. 34Add tinned tomatoes and passata to the pot.
  35. 35Add tinned tomatoes and passata to the pot.
  36. 36Add tinned tomatoes and passata to the pot.
  37. 37Add one can's worth of water to the sauce.
  38. 38Add one can's worth of water to the sauce.
  39. 39Add one can's worth of water to the sauce.
  40. 40Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  41. 41Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  42. 42Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  43. 43Melt butter in a separate pan for the béchamel sauce.
  44. 44Melt butter in a separate pan for the béchamel sauce.
  45. 45Melt butter in a separate pan for the béchamel sauce.
  46. 46Add plain flour to the melted butter and cook for 3-4 minutes, constantly stirring to prevent burning.
  47. 47Add plain flour to the melted butter and cook for 3-4 minutes, constantly stirring to prevent burning.
  48. 48Add plain flour to the melted butter and cook for 3-4 minutes, constantly stirring to prevent burning.
  49. 49Turn the heat down, add 1 cup of milk, and whisk until lumps are gone.
  50. 50Turn the heat down, add 1 cup of milk, and whisk until lumps are gone.
  51. 51Turn the heat down, add 1 cup of milk, and whisk until lumps are gone.
  52. 52Add another cup of milk and whisk again, then add the remaining milk.
  53. 53Add another cup of milk and whisk again, then add the remaining milk.
  54. 54Add another cup of milk and whisk again, then add the remaining milk.
  55. 55Turn the heat up to medium, constantly whisking until the béchamel sauce is thick, similar in consistency to hot custard.
  56. 56Turn the heat up to medium, constantly whisking until the béchamel sauce is thick, similar in consistency to hot custard.
  57. 57Turn the heat up to medium, constantly whisking until the béchamel sauce is thick, similar in consistency to hot custard.
  58. 58Season the béchamel sauce with salt, pepper, and a tiny pinch of nutmeg.
  59. 59Season the béchamel sauce with salt, pepper, and a tiny pinch of nutmeg.
  60. 60Season the béchamel sauce with salt, pepper, and a tiny pinch of nutmeg.
  61. 61Add chopped fresh parsley and dried oregano to the meat sauce.
  62. 62Add chopped fresh parsley and dried oregano to the meat sauce.
  63. 63Add chopped fresh parsley and dried oregano to the meat sauce.
  64. 64Spread a little bit of meat sauce on the bottom of the baking dish to prevent the pasta sheets from sticking.
  65. 65Spread a little bit of meat sauce on the bottom of the baking dish to prevent the pasta sheets from sticking.
  66. 66Spread a little bit of meat sauce on the bottom of the baking dish to prevent the pasta sheets from sticking.
  67. 67Place the fresh pasta sheets over the meat sauce.
  68. 68Place the fresh pasta sheets over the meat sauce.
  69. 69Place the fresh pasta sheets over the meat sauce.
  70. 70Spread a layer of meat sauce over the pasta sheets.
  71. 71Spread a layer of meat sauce over the pasta sheets.
  72. 72Spread a layer of meat sauce over the pasta sheets.
  73. 73Drizzle béchamel sauce over the meat layer.
  74. 74Drizzle béchamel sauce over the meat layer.
  75. 75Drizzle béchamel sauce over the meat layer.
  76. 76Add another layer of pasta sheets.
  77. 77Add another layer of pasta sheets.
  78. 78Add another layer of pasta sheets.
  79. 79Add another layer of meat sauce.
  80. 80Add another layer of meat sauce.
  81. 81Add another layer of meat sauce.
  82. 82Add a generous layer of béchamel sauce on top.
  83. 83Add a generous layer of béchamel sauce on top.
  84. 84Add a generous layer of béchamel sauce on top.
  85. 85Top with freshly shredded cheese.
  86. 86Top with freshly shredded cheese.
  87. 87Top with freshly shredded cheese.
  88. 88Prepare the garlic bread by adding fresh chopped garlic, parmesan cheese, black pepper, and fresh parsley to melted butter, then mix well.
  89. 89Prepare the garlic bread by adding fresh chopped garlic, parmesan cheese, black pepper, and fresh parsley to melted butter, then mix well.
  90. 90Prepare the garlic bread by adding fresh chopped garlic, parmesan cheese, black pepper, and fresh parsley to melted butter, then mix well.
  91. 91Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  92. 92Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  93. 93Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  94. 94Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered.
  95. 95Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered.
  96. 96Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered.

Ingredients

  • 3 tbsp Extra virgin olive oil
  • 3 tbsp Extra virgin olive oil
  • 3 tbsp Extra virgin olive oil
  • 1 kg beef or lamb mince
  • 1 kg beef or lamb mince
  • 1 kg beef or lamb mince
  • 2 large or 3 medium onions
  • 2 large or 3 medium onions
  • 2 large or 3 medium onions
  • 2 medium sized carrots
  • 2 medium sized carrots
  • 2 medium sized carrots
  • 2 sticks celery
  • 2 sticks celery
  • 2 sticks celery
  • 15 cloves garlic
  • 15 cloves garlic
  • 15 cloves garlic
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 2 tins plum tomatoes
  • 2 tins plum tomatoes
  • 2 tins plum tomatoes
  • 500 g passata
  • 500 g passata
  • 500 g passata
  • 1 large or 2 small bay leaves
  • 1 large or 2 small bay leaves
  • 1 large or 2 small bay leaves
  • 1 tbsp dried Italian herbs
  • 1 tbsp dried Italian herbs
  • 1 tbsp dried Italian herbs
  • 1.5 tsp sea salt
  • 1.5 tsp sea salt
  • 1.5 tsp sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon freshly cracked black pepper
  • 1.5 tsp chilli flakes
  • 1.5 tsp chilli flakes
  • 1.5 tsp chilli flakes
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1.5 tsp cumin powder
  • 1.5 tsp cumin powder
  • 0.5 tsp chilli powder
  • 0.5 tsp chilli powder
  • 0.5 tsp chilli powder
  • 200 g freshly shredded cheese
  • 200 g freshly shredded cheese
  • 200 g freshly shredded cheese
  • 1 ball fresh mozzarella
  • 1 ball fresh mozzarella
  • 1 ball fresh mozzarella
  • 1 large handful Fresh parsley and coriander
  • 1 large handful Fresh parsley and coriander
  • 1 large handful Fresh parsley and coriander
  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 4 tbsp plain flour
  • 4 tbsp plain flour
  • 4 tbsp plain flour
  • 4 cups whole milk
  • 4 cups whole milk
  • 4 cups whole milk
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 tiny pinch nutmeg
  • 1 tiny pinch nutmeg
  • 1 tiny pinch nutmeg

Equipment

stock potknifecutting boardbowlpanwhiskspatulabaking dishfoilmortar and pestle

Tips

  • For fresh lasagna sheets, bake uncovered at 180°C for 20-25 minutes.
  • For dry lasagna sheets, cover with foil for the first 25 minutes to prevent sticking, then remove foil and bake for another 10-15 minutes.
  • Let the lasagna rest for 15-20 minutes before serving to keep the layers intact.
  • To prevent a "gamey" smell from minced meat, sear it on high heat until it develops a crust before breaking it up, and then add tomato paste and salt.
  • Do not skip out on garlic, as it makes the world a better place.
  • For the sauce, it is crucial to let it simmer for at least one to two hours, stirring every 20 minutes.
  • Do not use pre-shredded cheese as it contains anti-caking agents and doesn't melt properly.
  • To achieve an ooey-gooey cheesy top, leave a large amount of béchamel for the end and top with freshly shredded cheese and a ball of fresh mozzarella.
  • The recipe uses spices that are complementary rather than overwhelming.
  • For the béchamel, do not overcook it as it will thicken in the oven; cook it until it has a consistency similar to hot custard.
  • Add fresh herbs at the end of the sauce to enhance flavor.
  • When making the béchamel, whisk continuously to avoid lumps and add milk gradually, one cup at a time, whisking well after each addition.