Lasagna

Serves 10
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Directions

  1. 1Dice carrots into small cubes.
  2. 2Dice carrots into small cubes.
  3. 3Dice carrots into small cubes.
  4. 4Dice celery into small cubes.
  5. 5Dice celery into small cubes.
  6. 6Dice celery into small cubes.
  7. 7Mince garlic.
  8. 8Mince garlic.
  9. 9Mince garlic.
  10. 10Add extra virgin olive oil to a stockpot.
  11. 11Add extra virgin olive oil to a stockpot.
  12. 12Add extra virgin olive oil to a stockpot.
  13. 13Add minced meat to the stockpot and let it sear off on high heat until it develops a crust.
  14. 14Add minced meat to the stockpot and let it sear off on high heat until it develops a crust.
  15. 15Add minced meat to the stockpot and let it sear off on high heat until it develops a crust.
  16. 16Break up the meat and add tomato paste, bay leaves, and salt.
  17. 17Break up the meat and add tomato paste, bay leaves, and salt.
  18. 18Break up the meat and add tomato paste, bay leaves, and salt.
  19. 19Add minced garlic to the meat mixture.
  20. 20Add minced garlic to the meat mixture.
  21. 21Add minced garlic to the meat mixture.
  22. 22Sear the mixture to cook out the tomato paste and infuse garlic aroma.
  23. 23Sear the mixture to cook out the tomato paste and infuse garlic aroma.
  24. 24Sear the mixture to cook out the tomato paste and infuse garlic aroma.
  25. 25Add celery, onion, and carrots to the pot.
  26. 26Add celery, onion, and carrots to the pot.
  27. 27Add celery, onion, and carrots to the pot.
  28. 28Add dried Italian herbs and chili flakes to the pot.
  29. 29Add dried Italian herbs and chili flakes to the pot.
  30. 30Add dried Italian herbs and chili flakes to the pot.
  31. 31Close the lid and let the vegetables sweat down for about 15 minutes until soft and translucent.
  32. 32Close the lid and let the vegetables sweat down for about 15 minutes until soft and translucent.
  33. 33Close the lid and let the vegetables sweat down for about 15 minutes until soft and translucent.
  34. 34Add cumin powder, coriander powder, and chili powder to the pot and cook for about 5 minutes, sautéing on medium heat.
  35. 35Add cumin powder, coriander powder, and chili powder to the pot and cook for about 5 minutes, sautéing on medium heat.
  36. 36Add cumin powder, coriander powder, and chili powder to the pot and cook for about 5 minutes, sautéing on medium heat.
  37. 37Add tinned tomatoes and passata to the meat sauce, along with one can's worth of water.
  38. 38Add tinned tomatoes and passata to the meat sauce, along with one can's worth of water.
  39. 39Add tinned tomatoes and passata to the meat sauce, along with one can's worth of water.
  40. 40Close the lid and simmer on low heat for 1-2 hours, stirring every 20 minutes.
  41. 41Close the lid and simmer on low heat for 1-2 hours, stirring every 20 minutes.
  42. 42Close the lid and simmer on low heat for 1-2 hours, stirring every 20 minutes.
  43. 43Melt butter in a separate pan.
  44. 44Melt butter in a separate pan.
  45. 45Melt butter in a separate pan.
  46. 46Add plain flour to the melted butter and cook, constantly stirring for 3-4 minutes to prevent burning, to create a roux.
  47. 47Add plain flour to the melted butter and cook, constantly stirring for 3-4 minutes to prevent burning, to create a roux.
  48. 48Add plain flour to the melted butter and cook, constantly stirring for 3-4 minutes to prevent burning, to create a roux.
  49. 49Gradually add milk, one cup at a time, whisking well after each addition to break up lumps.
  50. 50Gradually add milk, one cup at a time, whisking well after each addition to break up lumps.
  51. 51Gradually add milk, one cup at a time, whisking well after each addition to break up lumps.
  52. 52Turn up the heat to medium, constantly whisking until the béchamel thickens to a hot custard consistency.
  53. 53Turn up the heat to medium, constantly whisking until the béchamel thickens to a hot custard consistency.
  54. 54Turn up the heat to medium, constantly whisking until the béchamel thickens to a hot custard consistency.
  55. 55Season the béchamel with salt, pepper, and a tiny pinch of nutmeg.
  56. 56Season the béchamel with salt, pepper, and a tiny pinch of nutmeg.
  57. 57Season the béchamel with salt, pepper, and a tiny pinch of nutmeg.
  58. 58Add fresh parsley and dried oregano to the finished meat sauce and stir.
  59. 59Add fresh parsley and dried oregano to the finished meat sauce and stir.
  60. 60Add fresh parsley and dried oregano to the finished meat sauce and stir.
  61. 61Spread a little meat sauce on the bottom of a baking dish to prevent pasta sheets from sticking.
  62. 62Spread a little meat sauce on the bottom of a baking dish to prevent pasta sheets from sticking.
  63. 63Spread a little meat sauce on the bottom of a baking dish to prevent pasta sheets from sticking.
  64. 64Lay fresh pasta sheets over the sauce layer.
  65. 65Lay fresh pasta sheets over the sauce layer.
  66. 66Lay fresh pasta sheets over the sauce layer.
  67. 67Spread a layer of meat sauce over the pasta sheets.
  68. 68Spread a layer of meat sauce over the pasta sheets.
  69. 69Spread 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. 73Repeat the layering process with pasta sheets, meat sauce, and béchamel.
  74. 74Repeat the layering process with pasta sheets, meat sauce, and béchamel.
  75. 75Repeat the layering process with pasta sheets, meat sauce, and béchamel.
  76. 76Grate fresh cheese over the final béchamel layer.
  77. 77Grate fresh cheese over the final béchamel layer.
  78. 78Grate fresh cheese over the final béchamel layer.
  79. 79Prepare garlic butter by mashing garlic into butter.
  80. 80Prepare garlic butter by mashing garlic into butter.
  81. 81Prepare garlic butter by mashing garlic into butter.
  82. 82Add shredded Parmesan cheese and fresh parsley to the garlic butter and mix.
  83. 83Add shredded Parmesan cheese and fresh parsley to the garlic butter and mix.
  84. 84Add shredded Parmesan cheese and fresh parsley to the garlic butter and mix.
  85. 85Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  86. 86Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  87. 87Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  88. 88Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered (for fresh sheets).
  89. 89Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered (for fresh sheets).
  90. 90Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered (for fresh sheets).
  91. 91Garnish the baked lasagna with fresh parsley.
  92. 92Garnish the baked lasagna with fresh parsley.
  93. 93Garnish the baked lasagna with fresh parsley.

Ingredients

  • 3 tbsp Extra virgin olive oil
  • 3 tbsp Extra virgin olive oil
  • 3 tbsp Extra virgin olive oil
  • 4 tbsp Extra virgin olive oil
  • 4 tbsp Extra virgin olive oil
  • 4 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
  • 3 medium Onions
  • 3 medium Onions
  • 3 medium 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
  • 20 Garlic cloves
  • 20 Garlic cloves
  • 20 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 leaves
  • 1 large Bay leaves
  • 1 large Bay leaves
  • 2 small Bay leaves
  • 2 small Bay leaves
  • 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
  • 5 cups Whole milk
  • 5 cups Whole milk
  • 5 cups Whole milk
  • 1 tiny pinch Nutmeg
  • 1 tiny pinch Nutmeg
  • 1 tiny pinch Nutmeg
  • Fresh pasta sheets
  • Fresh pasta sheets
  • 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).