Lasagna

155 mins
Serves 10
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Directions

  1. 1Finely dice the carrots.
  2. 2Finely dice the carrots.
  3. 3Finely dice the carrots.
  4. 4Dice the celery.
  5. 5Dice the celery.
  6. 6Dice the celery.
  7. 7Chop the onions.
  8. 8Chop the onions.
  9. 9Chop the onions.
  10. 10Mince the garlic.
  11. 11Mince the garlic.
  12. 12Mince 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. 16Chuck in the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
  17. 17Chuck in the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
  18. 18Chuck in the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
  19. 19Break up the mince and add tomato paste, bay leaves, salt, and garlic.
  20. 20Break up the mince and add tomato paste, bay leaves, salt, and garlic.
  21. 21Break up the mince and add tomato paste, bay leaves, salt, and garlic.
  22. 22Sear this off, cooking out the tomato paste and allowing the garlic aroma to infuse into the meat.
  23. 23Sear this off, cooking out the tomato paste and allowing the garlic aroma to infuse into the meat.
  24. 24Sear this off, cooking out the tomato paste and allowing the garlic aroma to infuse into the meat.
  25. 25Chuck in the sofrito (celery, onions, carrots) as well as dried Italian herbs and chili flakes.
  26. 26Chuck in the sofrito (celery, onions, carrots) as well as dried Italian herbs and chili flakes.
  27. 27Chuck in the sofrito (celery, onions, carrots) as well as dried Italian herbs and chili flakes.
  28. 28Close the lid and let the veggies sweat down for about 15 minutes until they're soft and translucent.
  29. 29Close the lid and let the veggies sweat down for about 15 minutes until they're soft and translucent.
  30. 30Close the lid and let the veggies sweat down for about 15 minutes until they're soft and translucent.
  31. 31Add cumin, coriander, and chili powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
  32. 32Add cumin, coriander, and chili powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
  33. 33Add cumin, coriander, and chili powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
  34. 34Add in the tinned tomatoes and passata, along with one can's worth of water.
  35. 35Add in the tinned tomatoes and passata, along with one can's worth of water.
  36. 36Add in the tinned tomatoes and passata, along with one can's worth of water.
  37. 37Close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  38. 38Close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  39. 39Close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  40. 40Add fresh parsley and herbs to the sauce and stir.
  41. 41Add fresh parsley and herbs to the sauce and stir.
  42. 42Add fresh parsley and herbs to the sauce and stir.
  43. 43Melt butter in a pan.
  44. 44Melt butter in a pan.
  45. 45Melt butter in a pan.
  46. 46Add flour to the melted butter and cook for 3-4 minutes, constantly stirring.
  47. 47Add flour to the melted butter and cook for 3-4 minutes, constantly stirring.
  48. 48Add flour to the melted butter and cook for 3-4 minutes, constantly stirring.
  49. 49Turn down the heat, add 1 cup of milk and whisk, breaking up any lumps.
  50. 50Turn down the heat, add 1 cup of milk and whisk, breaking up any lumps.
  51. 51Turn down the heat, add 1 cup of milk and whisk, breaking up any lumps.
  52. 52Add another cup of milk and whisk; once lump-free, add the remaining milk.
  53. 53Add another cup of milk and whisk; once lump-free, add the remaining milk.
  54. 54Add another cup of milk and whisk; once lump-free, add the remaining milk.
  55. 55Turn the heat up to medium, constantly whisking to prevent lumps, and cook until thick, similar in consistency to hot custard.
  56. 56Turn the heat up to medium, constantly whisking to prevent lumps, and cook until thick, similar in consistency to hot custard.
  57. 57Turn the heat up to medium, constantly whisking to prevent lumps, and cook until thick, similar in consistency to hot custard.
  58. 58Season the béchamel to taste with salt, pepper, and a tiny pinch of nutmeg.
  59. 59Season the béchamel to taste with salt, pepper, and a tiny pinch of nutmeg.
  60. 60Season the béchamel to taste with salt, pepper, and a tiny pinch of nutmeg.
  61. 61Spread a little bit of meat sauce on the bottom of a baking dish to prevent sheets from sticking.
  62. 62Spread a little bit of meat sauce on the bottom of a baking dish to prevent sheets from sticking.
  63. 63Spread a little bit of meat sauce on the bottom of a baking dish to prevent sheets from sticking.
  64. 64Place fresh pasta sheets over the sauce layer.
  65. 65Place fresh pasta sheets over the sauce layer.
  66. 66Place fresh pasta sheets over the sauce layer.
  67. 67Add a layer of meat sauce over the pasta sheets.
  68. 68Add a layer of meat sauce over the pasta sheets.
  69. 69Add a layer of meat sauce over the pasta sheets.
  70. 70Drizzle béchamel sauce over the meat layer.
  71. 71Drizzle béchamel sauce over the meat layer.
  72. 72Drizzle béchamel sauce over the meat layer.
  73. 73Add another layer of pasta sheets.
  74. 74Add another layer of pasta sheets.
  75. 75Add another layer of pasta sheets.
  76. 76Continue layering with meat sauce and béchamel.
  77. 77Continue layering with meat sauce and béchamel.
  78. 78Continue layering with meat sauce and béchamel.
  79. 79Leave a large amount of béchamel for the end and top with freshly shredded cheese.
  80. 80Leave a large amount of béchamel for the end and top with freshly shredded cheese.
  81. 81Leave a large amount of béchamel for the end and top with freshly shredded cheese.
  82. 82Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
  83. 83Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
  84. 84Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
  85. 85Garnish with fresh parsley.
  86. 86Garnish with fresh parsley.
  87. 87Garnish with fresh parsley.

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 carrots
  • 2 medium carrots
  • 2 medium 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 bay leaves
  • 1 bay leaves
  • 1 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 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
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 handful fresh 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 to taste salt and pepper
  • 1 to taste salt and pepper
  • 1 to taste salt and pepper
  • 1 tiny pinch nutmeg
  • 1 tiny pinch nutmeg
  • 1 tiny pinch nutmeg

Equipment

stockpotknifecutting boardbowlswooden spoonsaucepanwhiskbaking dishaluminum foilmortar and pestle

Tips

  • Ensure to sear the mince on high heat to develop a crust and evaporate moisture, which enhances flavor and texture.
  • Cook the sauce for at least one to two hours, stirring every 20 minutes, to allow flavors to meld.
  • Make your own béchamel sauce with just three ingredients and 15 minutes for a superior taste.
  • If using dry lasagna sheets, cover the dish with foil before baking to ensure they cook nicely and prevent them from becoming crunchy.
  • Let the lasagna rest for 15-20 minutes after baking to keep the layers intact when serving.
  • Do not use pre-shredded cheese as it contains anti-caking agents and does not melt properly.