Lasagne
Directions
- 1Cut an onion.
- 2Cut an onion.
- 3Cut an onion.
- 4Peel and cut the other half of the onion.
- 5Peel and cut the other half of the onion.
- 6Peel and cut the other half of the onion.
- 7Cut the onion into small pieces.
- 8Cut the onion into small pieces.
- 9Cut the onion into small pieces.
- 10Add pancetta to a cold pot on medium-low heat and fry until crispy and the fat has rendered.
- 11Add pancetta to a cold pot on medium-low heat and fry until crispy and the fat has rendered.
- 12Add pancetta to a cold pot on medium-low heat and fry until crispy and the fat has rendered.
- 13Add beef to the pot and fry it off until it has a nice color.
- 14Add beef to the pot and fry it off until it has a nice color.
- 15Add beef to the pot and fry it off until it has a nice color.
- 16Throw in the diced trio of vegetables (onion, carrot, celery) with a heavy pinch of salt and sauté for about 4 to 7 minutes until slightly soft.
- 17Throw in the diced trio of vegetables (onion, carrot, celery) with a heavy pinch of salt and sauté for about 4 to 7 minutes until slightly soft.
- 18Throw in the diced trio of vegetables (onion, carrot, celery) with a heavy pinch of salt and sauté for about 4 to 7 minutes until slightly soft.
- 19Add garlic and leave it to get friendly for a minute.
- 20Add garlic and leave it to get friendly for a minute.
- 21Add garlic and leave it to get friendly for a minute.
- 22Squeeze in tomato purée, mix it well, and cook off for 2-3 minutes.
- 23Squeeze in tomato purée, mix it well, and cook off for 2-3 minutes.
- 24Squeeze in tomato purée, mix it well, and cook off for 2-3 minutes.
- 25Pour in white wine (or red) to deglaze the pan, scraping all crispy bits off the bottom.
- 26Pour in white wine (or red) to deglaze the pan, scraping all crispy bits off the bottom.
- 27Pour in white wine (or red) to deglaze the pan, scraping all crispy bits off the bottom.
- 28Add plum tomatoes, beef stock, and break up the tomatoes as best as you can.
- 29Add plum tomatoes, beef stock, and break up the tomatoes as best as you can.
- 30Add plum tomatoes, beef stock, and break up the tomatoes as best as you can.
- 31Add all your seasonings, including Italian herb seasoning, parmesan rind, and fresh basil.
- 32Add all your seasonings, including Italian herb seasoning, parmesan rind, and fresh basil.
- 33Add all your seasonings, including Italian herb seasoning, parmesan rind, and fresh basil.
- 34Simmer the sauce for about 90 minutes until most of the water is gone and it's full of flavor, stirring occasionally.
- 35Simmer the sauce for about 90 minutes until most of the water is gone and it's full of flavor, stirring occasionally.
- 36Simmer the sauce for about 90 minutes until most of the water is gone and it's full of flavor, stirring occasionally.
- 37For the béchamel, add cubed butter to a pot on medium-low heat.
- 38For the béchamel, add cubed butter to a pot on medium-low heat.
- 39For the béchamel, add cubed butter to a pot on medium-low heat.
- 40Once the butter is melted, add flour and mix until it forms a paste.
- 41Once the butter is melted, add flour and mix until it forms a paste.
- 42Once the butter is melted, add flour and mix until it forms a paste.
- 43Cook the paste for a couple of minutes, then gradually add milk, mixing until fully combined and smooth after each addition.
- 44Cook the paste for a couple of minutes, then gradually add milk, mixing until fully combined and smooth after each addition.
- 45Cook the paste for a couple of minutes, then gradually add milk, mixing until fully combined and smooth after each addition.
- 46Season the béchamel with salt, black pepper, a pinch of nutmeg, and grated parmesan.
- 47Season the béchamel with salt, black pepper, a pinch of nutmeg, and grated parmesan.
- 48Season the béchamel with salt, black pepper, a pinch of nutmeg, and grated parmesan.
- 49Layer the lasagna in a baking dish, starting with a layer of meat sauce.
- 50Layer the lasagna in a baking dish, starting with a layer of meat sauce.
- 51Layer the lasagna in a baking dish, starting with a layer of meat sauce.
- 52Add a layer of white sauce over the meat.
- 53Add a layer of white sauce over the meat.
- 54Add a layer of white sauce over the meat.
- 55Sprinkle mozzarella cheese over the white sauce.
- 56Sprinkle mozzarella cheese over the white sauce.
- 57Sprinkle mozzarella cheese over the white sauce.
- 58Place pasta sheets on top of the mozzarella.
- 59Place pasta sheets on top of the mozzarella.
- 60Place pasta sheets on top of the mozzarella.
- 61Repeat the layers, ensuring the top layer is pasta and béchamel.
- 62Repeat the layers, ensuring the top layer is pasta and béchamel.
- 63Repeat the layers, ensuring the top layer is pasta and béchamel.
- 64Cover the lasagna with tin foil and bake in a preheated oven at 170°C for about 15-20 minutes.
- 65Cover the lasagna with tin foil and bake in a preheated oven at 170°C for about 15-20 minutes.
- 66Cover the lasagna with tin foil and bake in a preheated oven at 170°C for about 15-20 minutes.
- 67Take the lasagna out of the oven, increase the temperature to 200°C.
- 68Take the lasagna out of the oven, increase the temperature to 200°C.
- 69Take the lasagna out of the oven, increase the temperature to 200°C.
- 70Remove the tin foil and top with more grated mozzarella.
- 71Remove the tin foil and top with more grated mozzarella.
- 72Remove the tin foil and top with more grated mozzarella.
- 73Bake again for another 15-20 minutes or until golden brown and bubbly.
- 74Bake again for another 15-20 minutes or until golden brown and bubbly.
- 75Bake again for another 15-20 minutes or until golden brown and bubbly.
- 76Let the lasagna rest for 5 minutes before serving for a cleaner slice.
- 77Let the lasagna rest for 5 minutes before serving for a cleaner slice.
- 78Let the lasagna rest for 5 minutes before serving for a cleaner slice.
Ingredients
- 650 g beef mince
- 650 g beef mince
- 650 g beef mince
- 100 g cubed pancetta
- 100 g cubed pancetta
- 100 g cubed pancetta
- 1 large onion diced
- 1 large onion diced
- 1 large onion diced
- 2 sprigs celery diced
- 2 sprigs celery diced
- 2 sprigs celery diced
- 1 medium carrot diced
- 1 medium carrot diced
- 1 medium carrot diced
- 5 cloves minced garlic
- 5 cloves minced garlic
- 5 cloves minced garlic
- 3 tbsp tomato purée
- 3 tbsp tomato purée
- 3 tbsp tomato purée
- 150 ml white wine
- 150 ml white wine
- 150 ml white wine
- 350 ml beef stock
- 350 ml beef stock
- 350 ml beef stock
- 2 tins plum tomatoes
- 2 tins plum tomatoes
- 2 tins plum tomatoes
- 2 tbsp Italian herb seasoning
- 2 tbsp Italian herb seasoning
- 2 tbsp Italian herb seasoning
- 1 parmesan rind
- 1 parmesan rind
- 1 parmesan rind
- 1 handful fresh chopped basil
- 1 handful fresh chopped basil
- 1 handful fresh chopped basil
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
- olive oil
- olive oil
- olive oil
- 90 g cubed butter
- 90 g cubed butter
- 90 g cubed butter
- 90 g plain flour
- 90 g plain flour
- 90 g plain flour
- 850 ml milk
- 850 ml milk
- 850 ml milk
- grated parmesan
- grated parmesan
- grated parmesan
- 1 pinch nutmeg
- 1 pinch nutmeg
- 1 pinch nutmeg
- mozzarella
- mozzarella
- mozzarella
- pasta sheets
- pasta sheets
- pasta sheets
Equipment
potchopping boardknifespatulapotato masherovenbaking dishtin foil
Tips
- For the trio of veg, aim for a 2:1:1 ratio of onion, carrot, and celery.
- If using dried lasagna sheets, soak them in boiling water for 5 minutes before assembly.
- Cook the beef until it has a nice color and some crispy bits, not just grey.
- Deglaze the pot with white wine to scrape off all the crispy bits from the bottom for added flavor.
- Simmer the meat sauce for about 90 minutes until most of the liquid is gone and it's full of flavor; taste and adjust seasoning.
- When making béchamel, gradually add milk in quarters or thirds, mixing until fully combined and smooth after each addition.
- For clean slices of lasagna, let it sit for about 5 minutes before serving.