1Finely dice or brunoise carrots, onion, and celery for the sofrito. Do not skip on garlic.
2Finely dice or brunoise carrots, onion, and celery for the sofrito. Do not skip on garlic.
3Finely dice or brunoise carrots, onion, and celery for the sofrito. Do not skip on garlic.
4Into a stock pot, add extra virgin olive oil.
5Into a stock pot, add extra virgin olive oil.
6Into a stock pot, add extra virgin olive oil.
7Add the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
8Add the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
9Add the mince and leave it alone to sear off on a high heat until it develops a beautiful crust.
10Once a crust has developed, start breaking up the mince.
11Once a crust has developed, start breaking up the mince.
12Once a crust has developed, start breaking up the mince.
13Keep the mince on high heat and sear with the lid off until the moisture has evaporated.
14Keep the mince on high heat and sear with the lid off until the moisture has evaporated.
15Keep the mince on high heat and sear with the lid off until the moisture has evaporated.
16Add tomato paste, salt, bay leaves, and garlic; sear this off for about 5 minutes on a medium-high heat to cook out the tomato paste and infuse garlic aroma.
17Add tomato paste, salt, bay leaves, and garlic; sear this off for about 5 minutes on a medium-high heat to cook out the tomato paste and infuse garlic aroma.
18Add tomato paste, salt, bay leaves, and garlic; sear this off for about 5 minutes on a medium-high heat to cook out the tomato paste and infuse garlic aroma.
19Add the sofrito (carrots, onion, celery), aromatics, chilli flakes, and dried herbs.
20Add the sofrito (carrots, onion, celery), aromatics, chilli flakes, and dried herbs.
21Add the sofrito (carrots, onion, celery), aromatics, chilli flakes, and dried herbs.
22Close the lid and turn the heat down to a medium flame, letting the veggies sweat down for about 15-20 minutes until soft and translucent.
23Close the lid and turn the heat down to a medium flame, letting the veggies sweat down for about 15-20 minutes until soft and translucent.
24Close the lid and turn the heat down to a medium flame, letting the veggies sweat down for about 15-20 minutes until soft and translucent.
25Add cumin, coriander, and chilli powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
26Add cumin, coriander, and chilli powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
27Add cumin, coriander, and chilli powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
28Add the tinned tomatoes and passata, along with 1 can's worth of water.
29Add the tinned tomatoes and passata, along with 1 can's worth of water.
30Add the tinned tomatoes and passata, along with 1 can's worth of water.
31Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
32Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
33Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
34While the sauce simmers, prepare the béchamel sauce: melt butter in a pan.
35While the sauce simmers, prepare the béchamel sauce: melt butter in a pan.
36While the sauce simmers, prepare the béchamel sauce: melt butter in a pan.
37Add flour to the melted butter and cook for 3-4 minutes, constantly stirring to prevent burning.
38Add flour to the melted butter and cook for 3-4 minutes, constantly stirring to prevent burning.
39Add flour to the melted butter and cook for 3-4 minutes, constantly stirring to prevent burning.
40Turn the heat down, add 1 cup of milk and whisk, breaking up any lumps.
41Turn the heat down, add 1 cup of milk and whisk, breaking up any lumps.
42Turn the heat down, add 1 cup of milk and whisk, breaking up any lumps.
43Add another cup of milk and whisk until lump-free, then add the remaining milk.
44Add another cup of milk and whisk until lump-free, then add the remaining milk.
45Add another cup of milk and whisk until lump-free, then add the remaining milk.
46Turn the heat up to medium, constantly whisking, and cook until the sauce is thick, similar to hot custard (do not overcook as it will thicken further in the oven).
47Turn the heat up to medium, constantly whisking, and cook until the sauce is thick, similar to hot custard (do not overcook as it will thicken further in the oven).
48Turn the heat up to medium, constantly whisking, and cook until the sauce is thick, similar to hot custard (do not overcook as it will thicken further in the oven).
49Season the béchamel to taste with salt, pepper, and a tiny pinch of nutmeg.
50Season the béchamel to taste with salt, pepper, and a tiny pinch of nutmeg.
51Season the béchamel to taste with salt, pepper, and a tiny pinch of nutmeg.
52Assemble the lasagna: spread a little sauce on the bottom of the dish to prevent sheets from sticking.
53Assemble the lasagna: spread a little sauce on the bottom of the dish to prevent sheets from sticking.
54Assemble the lasagna: spread a little sauce on the bottom of the dish to prevent sheets from sticking.
55Layer fresh pasta sheets (or dry, ensuring to foil if not pre-boiled).
56Layer fresh pasta sheets (or dry, ensuring to foil if not pre-boiled).
57Layer fresh pasta sheets (or dry, ensuring to foil if not pre-boiled).
58Continue layering sauce, pasta, and cheese, leaving a large amount of béchamel for the top.
59Continue layering sauce, pasta, and cheese, leaving a large amount of béchamel for the top.
60Continue layering sauce, pasta, and cheese, leaving a large amount of béchamel for the top.
61Top the lasagna with freshly shredded cheese and a ball of fresh mozzarella.
62Top the lasagna with freshly shredded cheese and a ball of fresh mozzarella.
63Top the lasagna with freshly shredded cheese and a ball of fresh mozzarella.
64Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
65Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
66Bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets.
67If using dry lasagna sheets, cover the dish with foil (ensuring it doesn't touch the cheese) and bake for 25 minutes, then remove the foil and bake for another 10-15 minutes.
68If using dry lasagna sheets, cover the dish with foil (ensuring it doesn't touch the cheese) and bake for 25 minutes, then remove the foil and bake for another 10-15 minutes.
69If using dry lasagna sheets, cover the dish with foil (ensuring it doesn't touch the cheese) and bake for 25 minutes, then remove the foil and bake for another 10-15 minutes.
70Garnish and serve.
71Garnish and serve.
72Garnish and serve.
73Let the lasagna rest for 15-20 minutes before serving to keep the layers intact.
74Let the lasagna rest for 15-20 minutes before serving to keep the layers intact.
75Let the lasagna rest for 15-20 minutes before serving to keep the layers intact.
Ingredients
3 tbsp Extra virgin olive oil
3 tbsp Extra virgin olive oil
3 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
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
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
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 fresh mozzarella ball
1 fresh mozzarella ball
1 fresh mozzarella ball
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
1 tiny pinch nutmeg
1 tiny pinch nutmeg
1 tiny pinch nutmeg
fresh pasta sheets
fresh pasta sheets
fresh pasta sheets
Equipment
stock potlidfoilovenwhiskhot pan
Tips
Finely dice or brunoise carrots, onion, and celery for the sofrito.
Do not skimp on garlic.
Sear the mince on high heat until it develops a beautiful crust before breaking it up, this adds depth of flavor and gets rid of gamey smell.
Cook out the tomato paste and infuse garlic aroma into the meat.
No need to remove meat to sauté veggies separately; sweat them down with the meat.
Use complementary, not overwhelming, spices.
Let the sauce simmer for at least an hour, preferably two, stirring every 20 minutes.
Make fresh béchamel sauce instead of using jarred white sauce.
Use fresh herbs.
Add a little sauce to the bottom of the dish to prevent pasta sheets from sticking.
If using dry pasta sheets and not pre-boiling, foil the lasagna before baking to ensure they cook nicely.
Leave a large amount of béchamel for the end and top with freshly shredded cheese for an ooey gooey cheesy top.
Add a ball of fresh mozzarella for extra cheesiness.
Let the lasagna rest for 15-20 minutes before serving to keep layers intact.