Lasagne
A deeply flavourful, slow-cooked meat ragu layered with tender pasta, creamy béchamel, and melted mozzarella, baked until golden and bubbling. This hearty dish is a true Italian classic, perfect for a comforting meal.
A deeply flavourful, slow-cooked meat ragu layered with tender pasta, creamy béchamel, and melted mozzarella, baked until golden and bubbling. This hearty dish is a true Italian classic, perfect for a comforting meal.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
1Onion
1Celery
1Carrot
7½ mlGarlicFinely dice 1 onion, 1 celery, and 1 carrot. Mince 7½ ml garlic.
15 mlOlive oil1Onion1Celery1CarrotHeat 15 ml olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, celery, and carrot and cook until softened, about 8-10 minutes.
7½ mlGarlic
50 gTomato paste
15 mlBalsamic vinegarStir in the minced garlic, 50 g tomato paste, and 15 ml balsamic vinegar. Cook for another 2-3 minutes, stirring constantly, until fragrant.
⅝ kgBeef
400 gPorkAdd ⅝ kg beef and 400 g pork to the pot. Break up the meat with a spoon and brown it thoroughly, about 10-12 minutes. Drain any excess fat.
150 mlDry white winePour in 150 ml dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
0.8 kgTomatoes
5 mlSalt
2 mlBlack pepper
1½ mlChilli flakes
1Parmesan rind
1RosemaryAdd 0.8 kg tomatoes, 5 ml salt, 2 ml black pepper, 1½ ml chilli flakes, 1 parmesan rind, and 1 rosemary. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for at least 4 hours, stirring occasionally. If the sauce becomes too thick, add a splash of water or stock.
1Parmesan rind1Rosemary
450 mlMilk
50 gButterRemove the parmesan rind and rosemary sprigs from the ragu. Stir in 50 ml milk and 25 g butter until melted and combined. Taste and adjust seasoning.
50 gButter
25 gFlour450 mlMilk5 mlSalt2 mlBlack pepper
2½ mlThyme
½ mlNutmegIn a separate saucepan, melt 25 g butter over medium heat. Whisk in 25 g flour and cook for 1-2 minutes to form a roux. Gradually whisk in 400 ml milk, ensuring no lumps form. Bring to a simmer, then reduce heat and cook, stirring constantly, until thickened, about 5-7 minutes. Season with ¼ tsp salt, ⅛ tsp black pepper, 2½ ml thyme, and ½ ml nutmeg.
250 gLasagne sheets
250 gMozzarellaPreheat the oven to 180°C Ober-/Unterhitze. Spread a thin layer of ragu on the bottom of a large ovenproof dish. Arrange a layer of 250 g lasagne sheets over the ragu. Top with a layer of ragu, then a layer of 250 g mozzarella, and finally a layer of béchamel. Repeat these layers until all ingredients are used, finishing with a layer of pasta.
100 gTomato sauce250 gMozzarellaSpread 100 g tomato sauce over the top pasta layer, then sprinkle with any remaining mozzarella. Cover the dish loosely with foil and bake for 25 minutes.
1 bunchBasil
50 gParmesanRemove the foil, sprinkle with fresh 1 bunch basil and 50 g parmesan. Return to the oven and bake uncovered for another 15 minutes, or until golden brown and bubbling.
Let the lasagne rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.