# Lasagna

A comforting lasagna featuring a rich meat sauce, creamy béchamel, and layers of pasta, baked to cheesy perfection.

- Servings: 10 servings
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- Wusthof Classic knife
- Cutting board
- Bowl
- Stockpot
- Wooden spoon
- Lid
- Small bowl for spices
- Frying pan
- Whisk
- Baking dish
- Foil

## 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).

## Source

- Original video: https://vm.tiktok.com/ZNdHcj4U8/
- Recipe page: https://www.cliprecipe.com/recipe/bd083169-100b-4bfb-92d6-8fcc1280f700
- Extracted: 2025-07-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt