Lasagna

100 mins
Serves 10
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Directions

  1. 1Finely dice the carrots.
  2. 2Finely dice the carrots.
  3. 3Finely dice the carrots.
  4. 4Finely dice the celery.
  5. 5Finely dice the celery.
  6. 6Finely dice the celery.
  7. 7Mince the garlic.
  8. 8Mince the garlic.
  9. 9Mince the garlic.
  10. 10Add extra virgin olive oil to a stockpot.
  11. 11Add extra virgin olive oil to a stockpot.
  12. 12Add extra virgin olive oil to a stockpot.
  13. 13Add the beef or lamb mince to the stockpot and let it sear off on a high heat for 5 minutes until it develops a beautiful crust.
  14. 14Add the beef or lamb mince to the stockpot and let it sear off on a high heat for 5 minutes until it develops a beautiful crust.
  15. 15Add the beef or lamb mince to the stockpot and let it sear off on a high heat for 5 minutes until it develops a beautiful crust.
  16. 16Break up the mince and continue to sear it with the lid off until the moisture has evaporated.
  17. 17Break up the mince and continue to sear it with the lid off until the moisture has evaporated.
  18. 18Break up the mince and continue to sear it with the lid off until the moisture has evaporated.
  19. 19Add the tomato paste, salt, and bay leaf to the mince.
  20. 20Add the tomato paste, salt, and bay leaf to the mince.
  21. 21Add the tomato paste, salt, and bay leaf to the mince.
  22. 22Add the garlic to the mince and stir well.
  23. 23Add the garlic to the mince and stir well.
  24. 24Add the garlic to the mince and stir well.
  25. 25Sear the mixture off to cook out the tomato paste and allow the aroma from the garlic to infuse into the meat.
  26. 26Sear the mixture off to cook out the tomato paste and allow the aroma from the garlic to infuse into the meat.
  27. 27Sear the mixture off to cook out the tomato paste and allow the aroma from the garlic to infuse into the meat.
  28. 28Add the diced celery, onions, and carrots to the stockpot.
  29. 29Add the diced celery, onions, and carrots to the stockpot.
  30. 30Add the diced celery, onions, and carrots to the stockpot.
  31. 31Add dried Italian herbs and chilli flakes to the mixture and stir well.
  32. 32Add dried Italian herbs and chilli flakes to the mixture and stir well.
  33. 33Add dried Italian herbs and chilli flakes to the mixture and stir well.
  34. 34Close the lid and let the veggies sweat down for about 15-20 minutes until they're soft and translucent.
  35. 35Close the lid and let the veggies sweat down for about 15-20 minutes until they're soft and translucent.
  36. 36Close the lid and let the veggies sweat down for about 15-20 minutes until they're soft and translucent.
  37. 37Add cumin, coriander, and chilli powder to the mixture and cook these spices out for about 5 minutes, sautéing on a medium heat.
  38. 38Add cumin, coriander, and chilli powder to the mixture and cook these spices out for about 5 minutes, sautéing on a medium heat.
  39. 39Add cumin, coriander, and chilli powder to the mixture and cook these spices out for about 5 minutes, sautéing on a medium heat.
  40. 40Add the tinned plum tomatoes and passata to the stockpot.
  41. 41Add the tinned plum tomatoes and passata to the stockpot.
  42. 42Add the tinned plum tomatoes and passata to the stockpot.
  43. 43Add one can's worth of water.
  44. 44Add one can's worth of water.
  45. 45Add one can's worth of water.
  46. 46Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  47. 47Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  48. 48Close the lid and let the sauce simmer on a low heat for 1-2 hours, stirring every 20 minutes.
  49. 49Melt the butter in a pan.
  50. 50Melt the butter in a pan.
  51. 51Melt the butter in a pan.
  52. 52Add the plain flour to the melted butter and cook this out for 3-4 minutes, constantly stirring to prevent burning.
  53. 53Add the plain flour to the melted butter and cook this out for 3-4 minutes, constantly stirring to prevent burning.
  54. 54Add the plain flour to the melted butter and cook this out for 3-4 minutes, constantly stirring to prevent burning.
  55. 55Turn the heat down, add 1 cup of milk and whisk to break up any lumps.
  56. 56Turn the heat down, add 1 cup of milk and whisk to break up any lumps.
  57. 57Turn the heat down, add 1 cup of milk and whisk to break up any lumps.
  58. 58Add another cup of milk and whisk until lump-free.
  59. 59Add another cup of milk and whisk until lump-free.
  60. 60Add another cup of milk and whisk until lump-free.
  61. 61Add the remaining milk and whisk well.
  62. 62Add the remaining milk and whisk well.
  63. 63Add the remaining milk and whisk well.
  64. 64Turn the heat up to medium, constantly whisking, and cook until thick, similar to hot custard.
  65. 65Turn the heat up to medium, constantly whisking, and cook until thick, similar to hot custard.
  66. 66Turn the heat up to medium, constantly whisking, and cook until thick, similar to hot custard.
  67. 67Season the bechamel sauce with salt, pepper, and a tiny pinch of nutmeg.
  68. 68Season the bechamel sauce with salt, pepper, and a tiny pinch of nutmeg.
  69. 69Season the bechamel sauce with salt, pepper, and a tiny pinch of nutmeg.
  70. 70Add a little bit of meat sauce to the bottom of the baking dish to prevent pasta sheets from sticking.
  71. 71Add a little bit of meat sauce to the bottom of the baking dish to prevent pasta sheets from sticking.
  72. 72Add a little bit of meat sauce to the bottom of the baking dish to prevent pasta sheets from sticking.
  73. 73Lay fresh pasta sheets over the sauce.
  74. 74Lay fresh pasta sheets over the sauce.
  75. 75Lay fresh pasta sheets over the sauce.
  76. 76Spread a layer of meat sauce over the pasta sheets.
  77. 77Spread a layer of meat sauce over the pasta sheets.
  78. 78Spread a layer of meat sauce over the pasta sheets.
  79. 79Drizzle bechamel sauce over the meat layer.
  80. 80Drizzle bechamel sauce over the meat layer.
  81. 81Drizzle bechamel sauce over the meat layer.
  82. 82Add another layer of fresh pasta sheets.
  83. 83Add another layer of fresh pasta sheets.
  84. 84Add another layer of fresh pasta sheets.
  85. 85Add another layer of meat sauce.
  86. 86Add another layer of meat sauce.
  87. 87Add another layer of meat sauce.
  88. 88Add a generous amount of bechamel sauce on top.
  89. 89Add a generous amount of bechamel sauce on top.
  90. 90Add a generous amount of bechamel sauce on top.
  91. 91Top with freshly shredded cheese.
  92. 92Top with freshly shredded cheese.
  93. 93Top with freshly shredded cheese.
  94. 94Prepare garlic butter by adding minced garlic to butter.
  95. 95Prepare garlic butter by adding minced garlic to butter.
  96. 96Prepare garlic butter by adding minced garlic to butter.
  97. 97Add parmesan cheese and fresh parsley to the butter and garlic, and mix well.
  98. 98Add parmesan cheese and fresh parsley to the butter and garlic, and mix well.
  99. 99Add parmesan cheese and fresh parsley to the butter and garlic, and mix well.
  100. 100Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  101. 101Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  102. 102Slice a baguette diagonally and spread the garlic butter mixture into the cuts.
  103. 103Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered (if using fresh lasagna sheets).
  104. 104Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered (if using fresh lasagna sheets).
  105. 105Bake the lasagna in a preheated oven at 180°C for 20-25 minutes uncovered (if using fresh lasagna 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 sized carrots
  • 2 medium sized carrots
  • 2 medium sized 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 teaspoon freshly cracked black pepper
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon 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
  • 1 tiny pinch nutmeg
  • 1 tiny pinch nutmeg
  • 1 tiny pinch nutmeg

Equipment

knifecutting boardstockpotwooden spoonlidpanwhiskbaking dishfoil

Tips

  • For the meat, chuck in the mince and leave it alone to sear off on a high heat until it develops a beautiful crust, then you can start breaking it up. This will add an extra depth of flavor as well as getting rid of that gamey smell that minced meat can sometimes have.
  • There is no need to remove the meat first and sauté the veggies separately, close the lid and let those veggies sweat down until they're soft and translucent.
  • It’s really crucial to let the sauce come together for at least an hour, two if you really want to earn my respect. Just close the lid and go about your day. Start a fight with your husband, do the dishes. I don’t really care as long as you’re making sure to stir every 20 minutes.
  • Fresh herbs make everything better so don't skimp out on this.
  • If you are using dry pasta sheets and you're not pre-boiling, then make sure to foil the lasagna before popping it into the oven to ensure they cook nicely, because there is nothing worse than a crunchy or al dente pasta sheet.
  • The key to an ooey gooey cheesy top is to leave a large amount of bechamel for the end and top with freshly shredded cheese. None of that pre-shredded stuff that's packed with anti-caking agents and never actually melts properly.