Lasagna
Serves 10
Directions
- 1Finely dice the carrots.
- 2Finely dice the carrots.
- 3Finely dice the carrots.
- 4Finely dice the celery.
- 5Finely dice the celery.
- 6Finely dice the celery.
- 7Finely dice the onion.
- 8Finely dice the onion.
- 9Finely dice the onion.
- 10Chop the garlic.
- 11Chop the garlic.
- 12Chop the garlic.
- 13Add extra virgin olive oil to a stockpot.
- 14Add extra virgin olive oil to a stockpot.
- 15Add extra virgin olive oil to a stockpot.
- 16Add the mince to the stockpot and let it sear off on a high heat until it develops a beautiful crust, then break it up.
- 17Add the mince to the stockpot and let it sear off on a high heat until it develops a beautiful crust, then break it up.
- 18Add the mince to the stockpot and let it sear off on a high heat until it develops a beautiful crust, then break it up.
- 19Add tomato paste to the mince.
- 20Add tomato paste to the mince.
- 21Add tomato paste to the mince.
- 22Add a bay leaf, salt, and garlic to the mince.
- 23Add a bay leaf, salt, and garlic to the mince.
- 24Add a bay leaf, salt, and garlic to the mince.
- 25Sear this off to cook out the tomato paste and allow the aroma from the garlic to infuse into the meat.
- 26Sear this off to cook out the tomato paste and allow the aroma from the garlic to infuse into the meat.
- 27Sear this off to cook out the tomato paste and allow the aroma from the garlic to infuse into the meat.
- 28Add the diced celery, onion, and carrots (sofrito) to the stockpot.
- 29Add the diced celery, onion, and carrots (sofrito) to the stockpot.
- 30Add the diced celery, onion, and carrots (sofrito) to the stockpot.
- 31Add dried Italian herbs and chili flakes to the mixture.
- 32Add dried Italian herbs and chili flakes to the mixture.
- 33Add dried Italian herbs and chili flakes to the mixture.
- 34Close the lid and let the veggies sweat down for about 15 minutes until they're soft and translucent.
- 35Close the lid and let the veggies sweat down for about 15 minutes until they're soft and translucent.
- 36Close the lid and let the veggies sweat down for about 15 minutes until they're soft and translucent.
- 37Add tinned plum tomatoes and tomato passata to the mixture.
- 38Add tinned plum tomatoes and tomato passata to the mixture.
- 39Add tinned plum tomatoes and tomato passata to the mixture.
- 40Close the lid and let the sauce simmer for at least an hour, stirring every 20 minutes.
- 41Close the lid and let the sauce simmer for at least an hour, stirring every 20 minutes.
- 42Close the lid and let the sauce simmer for at least an hour, stirring every 20 minutes.
- 43While the sauce is simmering, prepare the béchamel sauce by melting butter in a pan.
- 44While the sauce is simmering, prepare the béchamel sauce by melting butter in a pan.
- 45While the sauce is simmering, prepare the béchamel sauce by melting butter in a pan.
- 46Add plain flour to the melted butter to make a roux.
- 47Add plain flour to the melted butter to make a roux.
- 48Add plain flour to the melted butter to make a roux.
- 49Gradually add whole milk to the roux, whisking continuously to avoid lumps.
- 50Gradually add whole milk to the roux, whisking continuously to avoid lumps.
- 51Gradually add whole milk to the roux, whisking continuously to avoid lumps.
- 52Season the béchamel sauce with salt, pepper, and a tiny pinch of nutmeg.
- 53Season the béchamel sauce with salt, pepper, and a tiny pinch of nutmeg.
- 54Season the béchamel sauce with salt, pepper, and a tiny pinch of nutmeg.
- 55Add fresh parsley and coriander, and more dried Italian herbs and chili flakes to the meat sauce.
- 56Add fresh parsley and coriander, and more dried Italian herbs and chili flakes to the meat sauce.
- 57Add fresh parsley and coriander, and more dried Italian herbs and chili flakes to the meat sauce.
- 58Spread a little meat sauce on the bottom of a baking dish to prevent pasta sheets from sticking.
- 59Spread a little meat sauce on the bottom of a baking dish to prevent pasta sheets from sticking.
- 60Spread a little meat sauce on the bottom of a baking dish to prevent pasta sheets from sticking.
- 61Place a layer of fresh pasta sheets over the sauce.
- 62Place a layer of fresh pasta sheets over the sauce.
- 63Place a layer of fresh pasta sheets over the sauce.
- 64Add a layer of meat sauce over the pasta sheets.
- 65Add a layer of meat sauce over the pasta sheets.
- 66Add a layer of meat sauce over the pasta sheets.
- 67Add a layer of béchamel sauce over the meat sauce.
- 68Add a layer of béchamel sauce over the meat sauce.
- 69Add a layer of béchamel sauce over the meat sauce.
- 70Repeat the layers: pasta sheets, meat sauce, béchamel sauce.
- 71Repeat the layers: pasta sheets, meat sauce, béchamel sauce.
- 72Repeat the layers: pasta sheets, meat sauce, béchamel sauce.
- 73Top the lasagna with a generous layer of béchamel sauce and freshly shredded cheese, including a ball of fresh mozzarella.
- 74Top the lasagna with a generous layer of béchamel sauce and freshly shredded cheese, including a ball of fresh mozzarella.
- 75Top the lasagna with a generous layer of béchamel sauce and freshly shredded cheese, including a ball of fresh mozzarella.
- 76Prepare garlic bread by mixing crushed garlic, butter, parmesan cheese, and parsley.
- 77Prepare garlic bread by mixing crushed garlic, butter, parmesan cheese, and parsley.
- 78Prepare garlic bread by mixing crushed garlic, butter, parmesan cheese, and parsley.
- 79Cut a baguette and spread the garlic butter mixture into the cuts.
- 80Cut a baguette and spread the garlic butter mixture into the cuts.
- 81Cut a baguette and spread the garlic butter mixture into the cuts.
- 82Bake the lasagna and garlic bread.
- 83Bake the lasagna and garlic bread.
- 84Bake the lasagna and garlic bread.
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 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
- 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 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 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 to taste Salt & pepper
- 1 to taste Salt & pepper
- 1 to taste Salt & pepper
- 1 tiny pinch nutmeg
- 1 tiny pinch nutmeg
- 1 tiny pinch nutmeg
Equipment
knifecutting boardstockpotwooden spoonlidpanwhiskbaking dishmortar and pestlefork
Tips
- For the sofrito, finely dice or brunoise carrots, onion, and celery.
- Do not skimp on garlic.
- When searing the mince, let it sear off on a high heat until it develops a beautiful crust before breaking it up.
- Cook out the tomato paste to remove the raw tomato flavor.
- Let the sauce come together for at least an hour, or two if you really want to earn my respect, stirring every 20 minutes.
- Fresh herbs make everything better, so don't skimp on them.
- To prevent sheets from sticking, use a little sauce on the bottom of the baking dish.
- If using dry pasta sheets and not pre-boiling, make sure to foil the lasagna before baking to ensure they cook nicely.
- For an ooey gooey cheesy top, leave a large amount of béchamel for the end and top with freshly shredded cheese (not pre-shredded).