Proper Lasagne

135 mins
Serves 1
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Directions

  1. 1Crisp up the pancetta, set aside.
  2. 2Crisp up the pancetta, set aside.
  3. 3Crisp up the pancetta, set aside.
  4. 4Brown the beef mince in the same pan until it sizzles and colours.
  5. 5Brown the beef mince in the same pan until it sizzles and colours.
  6. 6Brown the beef mince in the same pan until it sizzles and colours.
  7. 7Add onion, carrot, celery, garlic, and pancetta back in.
  8. 8Add onion, carrot, celery, garlic, and pancetta back in.
  9. 9Add onion, carrot, celery, garlic, and pancetta back in.
  10. 10Sweat for a few minutes.
  11. 11Sweat for a few minutes.
  12. 12Sweat for a few minutes.
  13. 13Stir through the tomato purée, cook for 2 mins.
  14. 14Stir through the tomato purée, cook for 2 mins.
  15. 15Stir through the tomato purée, cook for 2 mins.
  16. 16Pour in the red wine.
  17. 17Pour in the red wine.
  18. 18Pour in the red wine.
  19. 19Let the alcohol evaporate.
  20. 20Let the alcohol evaporate.
  21. 21Let the alcohol evaporate.
  22. 22Add beef stock, tomatoes, bay leaves (and parmesan rind if you have).
  23. 23Add beef stock, tomatoes, bay leaves (and parmesan rind if you have).
  24. 24Add beef stock, tomatoes, bay leaves (and parmesan rind if you have).
  25. 25Simmer gently for 1 hour.
  26. 26Simmer gently for 1 hour.
  27. 27Simmer gently for 1 hour.
  28. 28For the béchamel: melt butter.
  29. 29For the béchamel: melt butter.
  30. 30For the béchamel: melt butter.
  31. 31Stir in flour, cook for 2 mins.
  32. 32Stir in flour, cook for 2 mins.
  33. 33Stir in flour, cook for 2 mins.
  34. 34Slowly whisk in milk until smooth.
  35. 35Slowly whisk in milk until smooth.
  36. 36Slowly whisk in milk until smooth.
  37. 37Melt through the Boursin.
  38. 38Melt through the Boursin.
  39. 39Melt through the Boursin.
  40. 40Season to taste.
  41. 41Season to taste.
  42. 42Season to taste.
  43. 43Build the lasagne: ragu → sheets → béchamel → mozzarella.
  44. 44Build the lasagne: ragu → sheets → béchamel → mozzarella.
  45. 45Build the lasagne: ragu → sheets → béchamel → mozzarella.
  46. 46Repeat layers.
  47. 47Repeat layers.
  48. 48Repeat layers.
  49. 49Bake at 200°C/400°F for 35 minutes until bubbling and golden.
  50. 50Bake at 200°C/400°F for 35 minutes until bubbling and golden.
  51. 51Bake at 200°C/400°F for 35 minutes until bubbling and golden.
  52. 52Rest 15–20 minutes before slicing.
  53. 53Rest 15–20 minutes before slicing.
  54. 54Rest 15–20 minutes before slicing.
  55. 55Enjoy!
  56. 56Enjoy!
  57. 57Enjoy!

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 celery sticks
  • 2 celery sticks
  • 2 celery sticks
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 250 g pancetta
  • 250 g pancetta
  • 250 g pancetta
  • 1 kg beef mince
  • 1 kg beef mince
  • 1 kg beef mince
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 tbsp tomato purée
  • 1 glass red wine
  • 1 glass red wine
  • 1 glass red wine
  • 300 ml beef stock
  • 300 ml beef stock
  • 300 ml beef stock
  • 2 tins chopped tomatoes
  • 2 tins chopped tomatoes
  • 2 tins chopped tomatoes
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 50 g plain flour
  • 50 g plain flour
  • 50 g plain flour
  • 500 ml whole milk
  • 500 ml whole milk
  • 500 ml whole milk
  • 1 Boursin Cheese
  • 1 Boursin Cheese
  • 1 Boursin Cheese
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • Lasagne sheets
  • Lasagne sheets
  • Lasagne sheets
  • Shredded mozzarella
  • Shredded mozzarella
  • Shredded mozzarella
  • Fresh basil
  • Fresh basil
  • Fresh basil

Equipment

pan

Tips

  • Let the alcohol evaporate after adding red wine.
  • Rest the lasagne for 15-20 minutes before slicing.