Lasagna

105 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 dice the onions.
  8. 8Finely dice the onions.
  9. 9Finely dice the onions.
  10. 10Finely chop the garlic.
  11. 11Finely chop the garlic.
  12. 12Finely chop the garlic.
  13. 13Add extra virgin olive oil to a stockpot.
  14. 14Add extra virgin olive oil to a stockpot.
  15. 15Add extra virgin olive oil to a stockpot.
  16. 16Add the mince to the hot oil and leave it alone to sear off on a high heat until it develops a beautiful crust.
  17. 17Add the mince to the hot oil and leave it alone to sear off on a high heat until it develops a beautiful crust.
  18. 18Add the mince to the hot oil and leave it alone to sear off on a high heat until it develops a beautiful crust.
  19. 19Break up the mince and stir it.
  20. 20Break up the mince and stir it.
  21. 21Break up the mince and stir it.
  22. 22Add tomato paste, salt, bay leaves, and garlic to the mince.
  23. 23Add tomato paste, salt, bay leaves, and garlic to the mince.
  24. 24Add tomato paste, salt, bay leaves, and garlic to the mince.
  25. 25Sauté on a medium-high heat for about 5 minutes.
  26. 26Sauté on a medium-high heat for about 5 minutes.
  27. 27Sauté on a medium-high heat for about 5 minutes.
  28. 28Add the diced celery, carrots, and onions to the pot.
  29. 29Add the diced celery, carrots, and onions to the pot.
  30. 30Add the diced celery, carrots, and onions to the pot.
  31. 31Add dried Italian herbs and chili flakes.
  32. 32Add dried Italian herbs and chili flakes.
  33. 33Add dried Italian herbs and chili flakes.
  34. 34Close the lid and turn the heat down to a medium flame, cooking for 15-20 minutes until the vegetables are soft and translucent.
  35. 35Close the lid and turn the heat down to a medium flame, cooking for 15-20 minutes until the vegetables are soft and translucent.
  36. 36Close the lid and turn the heat down to a medium flame, cooking for 15-20 minutes until the vegetables are soft and translucent.
  37. 37Add cumin, coriander, and chili powder.
  38. 38Add cumin, coriander, and chili powder.
  39. 39Add cumin, coriander, and chili powder.
  40. 40Cook these spices out for about 5 minutes, sautéing on a medium heat.
  41. 41Cook these spices out for about 5 minutes, sautéing on a medium heat.
  42. 42Cook these spices out for about 5 minutes, sautéing on a medium heat.
  43. 43Add tinned plum tomatoes and passata to the pot.
  44. 44Add tinned plum tomatoes and passata to the pot.
  45. 45Add tinned plum tomatoes and passata to the pot.
  46. 46Add water (1 can's worth).
  47. 47Add water (1 can's worth).
  48. 48Add water (1 can's worth).
  49. 49Close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  50. 50Close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  51. 51Close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  52. 52Melt the butter in a pan.
  53. 53Melt the butter in a pan.
  54. 54Melt the butter in a pan.
  55. 55Add flour to the melted butter, cooking for 3-4 minutes while constantly stirring to prevent burning.
  56. 56Add flour to the melted butter, cooking for 3-4 minutes while constantly stirring to prevent burning.
  57. 57Add flour to the melted butter, cooking for 3-4 minutes while constantly stirring to prevent burning.
  58. 58Turn the heat down, add 1 cup of milk and whisk until lumps are broken up.
  59. 59Turn the heat down, add 1 cup of milk and whisk until lumps are broken up.
  60. 60Turn the heat down, add 1 cup of milk and whisk until lumps are broken up.
  61. 61Add another cup of milk and whisk again until lump-free.
  62. 62Add another cup of milk and whisk again until lump-free.
  63. 63Add another cup of milk and whisk again until lump-free.
  64. 64Add the remaining milk and turn the heat up to medium, constantly whisking until thick like hot custard.
  65. 65Add the remaining milk and turn the heat up to medium, constantly whisking until thick like hot custard.
  66. 66Add the remaining milk and turn the heat up to medium, constantly whisking until thick like hot custard.
  67. 67Season the bechamel to taste with salt, pepper, and a tiny pinch of nutmeg.
  68. 68Season the bechamel to taste with salt, pepper, and a tiny pinch of nutmeg.
  69. 69Season the bechamel to taste with salt, pepper, and a tiny pinch of nutmeg.
  70. 70Spread a layer of meat sauce on the bottom of a baking dish.
  71. 71Spread a layer of meat sauce on the bottom of a baking dish.
  72. 72Spread a layer of meat sauce on the bottom of a baking dish.
  73. 73Place fresh pasta sheets over the sauce.
  74. 74Place fresh pasta sheets over the sauce.
  75. 75Place fresh pasta sheets over the sauce.
  76. 76Spread another layer of meat sauce on the pasta sheets.
  77. 77Spread another layer of meat sauce on the pasta sheets.
  78. 78Spread another layer of meat sauce on the pasta sheets.
  79. 79Drizzle bechamel sauce over the meat layer.
  80. 80Drizzle bechamel sauce over the meat layer.
  81. 81Drizzle bechamel sauce over the meat layer.
  82. 82Place more pasta sheets.
  83. 83Place more pasta sheets.
  84. 84Place more pasta sheets.
  85. 85Add another layer of meat sauce.
  86. 86Add another layer of meat sauce.
  87. 87Add another layer of meat sauce.
  88. 88Pour a large amount of bechamel sauce for the top layer.
  89. 89Pour a large amount of bechamel sauce for the top layer.
  90. 90Pour a large amount of bechamel sauce for the top layer.
  91. 91Top with freshly shredded cheese and a ball of fresh mozzarella.
  92. 92Top with freshly shredded cheese and a ball of fresh mozzarella.
  93. 93Top with freshly shredded cheese and a ball of fresh mozzarella.
  94. 94Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
  95. 95Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
  96. 96Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.

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 onions
  • 2 large onions
  • 2 large onions
  • 2 medium sized carrots
  • 2 medium sized carrots
  • 2 medium sized carrots
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 15 garlic cloves
  • 15 garlic cloves
  • 15 garlic cloves
  • 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 bay leaf
  • 1 large bay leaf
  • 1 large bay leaf
  • 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 tsp freshly cracked black pepper
  • 1 tsp freshly cracked black pepper
  • 1 tsp 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 handful Fresh parsley and coriander
  • 1 handful Fresh parsley and coriander
  • 1 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
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg

Equipment

Wüsthof Classic knifestockpotwooden spoonlidpanwhiskbaking dishaluminum foilmortar and pestleforkwhite bowl

Tips

  • Finely dice or brunoise carrots, onion, and celery for the sofrito.
  • Do not skimp on garlic; it enhances the flavor significantly.
  • Sear the mince on high heat until a crust forms before breaking it up.
  • Cook out the tomato paste to deepen the flavor and allow garlic aroma to infuse the meat.
  • Sweat the vegetables down until soft and translucent before adding spices.
  • Let the meat sauce simmer for at least one to two hours to allow flavors to meld.
  • When making bechamel, add milk gradually and whisk constantly to prevent lumps.
  • Do not overcook the bechamel as it will thicken further in the oven.
  • Use fresh pasta sheets or if using dry, cover with foil during initial baking to ensure even cooking.
  • Allow the lasagna to rest for 15-20 minutes before serving to keep the layers intact.