Lasagna
Directions
- 1Add olive oil to a hot pan. Add mince, spread it out, turn heat up high, and let the meat sear for about 5 minutes. Once a crust has developed, mix and break it up. Keep on high heat and sear until moisture evaporates.
- 2Add tomato purée, bay leaves, salt, and garlic. Sauté on medium-high heat for 5 minutes. Then add onions, celery, carrots, chilli flakes, and herbs. Close the lid and reduce heat to medium.
- 3Let this cook for 15-20 minutes, or until onions are soft and translucent.
- 4Add cumin, coriander, and chilli powder. Cook the spices for about 5 minutes, sautéing on medium heat.
- 5Add tinned tomatoes and passata, and one can of water. Close the lid and simmer on low heat for 1-2 hours, stirring every 20 minutes.
- 6For the béchamel: Melt butter, then add flour and cook for 3-4 minutes, stirring constantly. Reduce heat, add one cup of milk and whisk until smooth. Repeat with another cup, then add remaining milk.
- 7Increase heat to medium and whisk constantly until thick. Do not overcook, as it will thicken further in the oven. Season with salt, pepper, and a pinch of nutmeg (optional).
- 8Assemble lasagna and bake in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagna sheets, or bake for 25 minutes with foil and 10-15 minutes without if using dry sheets.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 kg beef or lamb mince
- 2 large onions
- 2 medium carrots
- 2 sticks celery
- 15 cloves garlic
- 1 tbsp tomato purée
- 2 tins plum tomatoes
- 500 g passata
- 1 large bay leaves
- 1 tbsp dried Italian herbs
- 1.5 tsp sea salt
- 1 tsp 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
- 0 salt
- 0 pepper
- 1 pinch nutmeg
Equipment
knifestockpotwooden spoonbaking dishwhisk
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