Lasagna

Serves 10
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Directions

  1. 1Dice carrots into small cubes.
  2. 2Dice celery into small cubes.
  3. 3Mince garlic.
  4. 4Add extra virgin olive oil to a stockpot.
  5. 5Add minced meat to the stockpot and let it sear off on high heat until it develops a crust.
  6. 6Break up the meat and add tomato paste, bay leaves, and salt.
  7. 7Add minced garlic to the meat mixture.
  8. 8Sear the mixture to cook out the tomato paste and infuse garlic aroma.
  9. 9Add celery, onion, and carrots to the pot.
  10. 10Add dried Italian herbs and chili flakes to the pot.
  11. 11Close the lid and let the vegetables sweat down for about 15 minutes until soft and translucent.
  12. 12Add cumin powder, coriander powder, and chili powder to the pot and cook for about 5 minutes, sautéing on medium heat.
  13. 13Add tinned tomatoes and passata to the meat sauce, along with one can's worth of water.
  14. 14Close the lid and simmer on low heat for 1-2 hours, stirring every 20 minutes.
  15. 15Melt butter in a separate pan.
  16. 16Add plain flour to the melted butter and cook, constantly stirring for 3-4 minutes to prevent burning, to create a roux.
  17. 17Gradually add milk, one cup at a time, whisking well after each addition to break up lumps.
  18. 18Turn up the heat to medium, constantly whisking until the béchamel thickens to a hot custard consistency.
  19. 19Season the béchamel with salt, pepper, and a tiny pinch of nutmeg.
  20. 20Add fresh parsley and dried oregano to the finished meat sauce and stir.
  21. 21Spread a little meat sauce on the bottom of a baking dish to prevent pasta sheets from sticking.
  22. 22Lay fresh pasta sheets over the sauce layer.
  23. 23Spread a layer of meat sauce over the pasta sheets.
  24. 24Drizzle béchamel sauce over the meat layer.
  25. 25Repeat the layering process with pasta sheets, meat sauce, and béchamel.
  26. 26Grate fresh cheese over the final béchamel layer.
  27. 27Prepare garlic butter by mashing garlic into butter.
  28. 28Add shredded Parmesan cheese and fresh parsley to the garlic butter and mix.
  29. 29Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  30. 30Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered (for fresh sheets).
  31. 31Garnish the baked lasagna with fresh parsley.

Ingredients

  • 3 tbsp Extra virgin olive oil
  • 4 tbsp Extra virgin olive oil
  • 1 kg Beef or lamb mince
  • 2 large Onions
  • 3 medium Onions
  • 2 medium sized Carrots
  • 2 Celery sticks
  • 15 Garlic cloves
  • 20 Garlic cloves
  • 1 tbsp Tomato purée
  • 2 tins Plum tomatoes
  • 500 g Passata
  • 1 large Bay leaves
  • 2 small Bay leaves
  • 1 tbsp Dried Italian herbs
  • 1.5 tsp Sea salt
  • 1 teaspoon Freshly cracked black pepper
  • 1.5 tsp Chilli flakes
  • 2 tsp Coriander powder
  • 1.5 tsp Cumin powder
  • 0.5 tsp Chilli powder
  • 200 g Freshly shredded cheese
  • 1 ball Fresh mozzarella
  • 1 large handful Fresh parsley and coriander
  • 100 g Butter
  • 4 tbsp Plain flour
  • 4 cups Whole milk
  • 5 cups Whole milk
  • 1 tiny pinch Nutmeg
  • Fresh pasta sheets

Equipment

Wusthof Classic knifeCutting boardBowlStockpotWooden spoonLidSmall bowl for spicesFrying panWhiskBaking dishFoil

Tips

  • Finely dice or brunoise carrots, onion, and celery for the sofrito.
  • Do not skimp on garlic; it makes the world a better place.
  • Sear the mince on high heat until it develops a beautiful crust before breaking it up.
  • Cook out the tomato paste and allow garlic aroma to infuse into the meat.
  • Sweat down the vegetables for 15 minutes until soft and translucent.
  • Let the sauce come together for at least an hour, or two for best results, stirring every 20 minutes.
  • Use fresh herbs generously as they make everything better.
  • When using dry lasagna sheets, cover the dish with foil for 25 minutes of baking and then bake uncovered for another 10-15 minutes.
  • Allow the lasagna to rest for 15-20 minutes after baking to keep layers intact when serving.
  • For an ooey gooey cheesy top, leave a large amount of béchamel for the end and top with freshly shredded cheese (avoid pre-shredded).

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