Lasagne
Ingredients
- 3 tbsp olive oil
- 2 celery sticks
finely chopped
- 1 onion
finely chopped
- 1 carrot
finely chopped, about 100g
- 3 garlic cloves
crushed
- 140g cubetti di pancetta
- 500g beef mince
we used 10% fat
- 500g pork mince or British veal mince
- 200ml milk
- 2 x 400g cans chopped tomatoes
- 2 bay leaves
- 1 rosemary sprig
- 2 thyme sprigs
- 2 tsp dried oregano
- 2 beef stock cubes
- 500ml red wine
- about 400g dried pasta sheets
- 50g parmesan
finely grated
- 1.5l milk
- 1 onion
thickly sliced
- 3 bay leaves
- 3 cloves
- 100g butter
- 100g plain flour
- good grating of nutmeg
Directions
- 1
First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- 2
For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- 3
Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- 4
Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- 5
To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- 6
Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- 7
Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- 8
Repeat the layers – pasta, béchamel, meat and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Lasagne
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About this Recipe
Craving the ultimate comfort food, a classic lasagne that truly satisfies? This recipe isn't just about making lasagne; it's a lesson in creating a perfect, deeply flavorful dish that evokes warmth and tradition.
Why This Lasagne Works
The secret to this truly satisfying lasagne lies in its meticulously crafted components. The rich ragu starts with a classic soffritto—finely chopped celery, onion, and carrot—slowly sautéed with garlic and savory cubetti di pancetta, building a foundational depth. By combining both beef and pork (or British veal) mince, you achieve a complex meat flavor, further enriched by the unexpected addition of milk, which tenderizes the meat and adds a subtle creaminess. This ragu simmers for over three hours, allowing all the flavors to meld beautifully. Complementing the robust ragu is a silky, aromatic béchamel sauce, infused with onion, bay leaves, and cloves, then brightened with a good grating of fresh nutmeg and finished with finely grated Parmesan, creating layers of unparalleled taste and texture.
What to Expect
Prepare for a truly indulgent culinary experience. You'll be greeted by a harmonious blend of rich, slow-cooked meat ragu, velvety béchamel, tender pasta sheets, and a golden, bubbly Parmesan crust. Each forkful delivers a savory explosion, with the subtle sweetness of the carrots and onions balancing the robust meats and tangy tomatoes. While it demands a little patience with a 1-hour prep and over 3 hours of cooking, the deep, developed flavors are more than worth the wait, transforming humble ingredients into something truly extraordinary. This is a dish that tastes like a labor of love, providing comforting satisfaction with every bite.
Customization & Variations
The recipe already offers a delightful variation by allowing you to choose between pork mince or British veal mince, letting you tailor the ragu's richness to your preference. For an extra cheesy top, feel free to add a little more Parmesan during the final assembly. While this recipe is celebrated for its specific blend of meats, you can experiment with adding a touch of dried chili flakes to the ragu for a hint of warmth.
Serving & Context
This generous lasagne, yielding 8 servings, is perfect for cozy family dinners, holiday gatherings, or simply when you need a comforting meal. Serve it alongside a crisp, simple green salad dressed with a light vinaigrette to cut through the richness, or with some crusty bread to sop up any delicious remnants.