Lasagna

130 mins
Serves 12
tiktok.com

Directions

  1. 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.
  2. 2Add 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.
  3. 3Add 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.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Let this cook for 15-20 minutes, or until onions are soft and translucent.
  8. 8Let this cook for 15-20 minutes, or until onions are soft and translucent.
  9. 9Let this cook for 15-20 minutes, or until onions are soft and translucent.
  10. 10Add cumin, coriander, and chilli powder. Cook the spices for about 5 minutes, sautéing on medium heat.
  11. 11Add cumin, coriander, and chilli powder. Cook the spices for about 5 minutes, sautéing on medium heat.
  12. 12Add cumin, coriander, and chilli powder. Cook the spices for about 5 minutes, sautéing on medium heat.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16For 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.
  17. 17For 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.
  18. 18For 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.
  19. 19Increase 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).
  20. 20Increase 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).
  21. 21Increase 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).
  22. 22Assemble 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.
  23. 23Assemble 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.
  24. 24Assemble 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
  • 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 sticks celery
  • 2 sticks celery
  • 2 sticks celery
  • 15 cloves garlic
  • 15 cloves garlic
  • 15 cloves garlic
  • 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 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
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg

Equipment

knifestockpotwooden spoonbaking dishwhisk