# Lasagne

A delicious layered pasta dish with a rich meat sauce and creamy béchamel, perfect for sharing.

- Servings: 6 servings
- Total time: 155 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 650 g beef mince
- 100 g cubed pancetta
- 1 large onion diced
- 2 sprigs celery diced
- 1 medium carrot diced
- 5 cloves minced garlic
- 3 tbsp tomato purée
- 150 ml white wine
- 350 ml beef stock
- 2 tins plum tomatoes
- 2 tbsp Italian herb seasoning
- 1 parmesan rind
- 1 handful fresh chopped basil
- 1 pinch salt
- 1 pinch pepper
- olive oil
- 90 g cubed butter
- 90 g plain flour
- 850 ml milk
- grated parmesan
- 1 pinch nutmeg
- mozzarella
- pasta sheets

## Instructions

1. Cut an onion.
2. Peel and cut the other half of the onion.
3. Cut the onion into small pieces.
4. Add pancetta to a cold pot on medium-low heat and fry until crispy and the fat has rendered.
5. Add beef to the pot and fry it off until it has a nice color.
6. Throw 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.
7. Add garlic and leave it to get friendly for a minute.
8. Squeeze in tomato purée, mix it well, and cook off for 2-3 minutes.
9. Pour in white wine (or red) to deglaze the pan, scraping all crispy bits off the bottom.
10. Add plum tomatoes, beef stock, and break up the tomatoes as best as you can.
11. Add all your seasonings, including Italian herb seasoning, parmesan rind, and fresh basil.
12. Simmer the sauce for about 90 minutes until most of the water is gone and it's full of flavor, stirring occasionally.
13. For the béchamel, add cubed butter to a pot on medium-low heat.
14. Once the butter is melted, add flour and mix until it forms a paste.
15. Cook the paste for a couple of minutes, then gradually add milk, mixing until fully combined and smooth after each addition.
16. Season the béchamel with salt, black pepper, a pinch of nutmeg, and grated parmesan.
17. Layer the lasagna in a baking dish, starting with a layer of meat sauce.
18. Add a layer of white sauce over the meat.
19. Sprinkle mozzarella cheese over the white sauce.
20. Place pasta sheets on top of the mozzarella.
21. Repeat the layers, ensuring the top layer is pasta and béchamel.
22. Cover the lasagna with tin foil and bake in a preheated oven at 170°C for about 15-20 minutes.
23. Take the lasagna out of the oven, increase the temperature to 200°C.
24. Remove the tin foil and top with more grated mozzarella.
25. Bake again for another 15-20 minutes or until golden brown and bubbly.
26. Let the lasagna rest for 5 minutes before serving for a cleaner slice.

## Equipment

- pot
- chopping board
- knife
- spatula
- potato masher
- oven
- baking dish
- tin 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.

## Source

- Original video: https://vm.tiktok.com/ZNRchayAx/
- Recipe page: https://www.cliprecipe.com/recipe/c222972b-34bf-4659-9c9b-2e4d05079076
- Extracted: 2026-06-11

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