- olive oil
- 1 onion, finely chopped
- 1 carrot, chopped
- 2 sticks of celery, chopped
- 1 bay leaf
- 3 garlic cloves, crushed
- 1lb of beef mince, about 2 ounces
- 2 tablespoons of tomato purée
- 125ml of red wine
- 1 14-ounce tin of chopped tomatoes
- 400 to 500ml of beef stock
- sea salt and freshly ground black pepper
For the béchamel sauce
- 2½ ounces of unsalted butter
- 2½ ounces of plain flour
- 1 liter of full-fat milk
- ¼ teaspoon of freshly grated nutmeg
To assemble the lasagne
- 9 to 10½ ounces of dried lasagne sheets that don’t require soaking
- 5½ ounces of parmesan, to serve
- extra virgin olive oil, for drizzling
- Heat a heavy-bottomed skillet or casserole over medium-high heat for the sauce. Add a dollop of oil to the pan once it’s hot, then add the onion, carrot, celery, and bay leaf, and simmer for 5 to 6 minutes, or until the ingredients are softened. Cook for another two minutes after adding the garlic.
- Increase the heat to high and add the mince to the pan, breaking up any large chunks as you go, until the meat turns brown all over. Add salt and pepper to taste. When the meat is completely browned, pour in the tomato purée and stir well. Cook this mixture for two minutes before adding the red wine and increasing the heat to allow the wine to bubble. Cook for 3 to 4 minutes, scraping the bottom of the pan for any stuck-on chunks.
- Pour the tomatoes into the pan, stir well, and bring the mixture to a simmer before adding the stock. Allow simmering rapidly, then reduce to low heat and cook for another hour, stirring occasionally, until the sauce has thickened and reduced but is still wet. If the mixture appears to be too dry at any time, add the leftover stock and, if necessary, a little water to top it up. Season the mixture with salt and pepper as needed, then leave it aside to sit while you prepare the béchamel sauce.
- Set up the oven to a temperature of 190 degrees Celsius/375 degrees Fahrenheit/Gas 5 and let it heat up. Melt the butter in a medium, heavy-bottom saucepan, then toss in the flour, ensuring to cook for about 3 to 4 minutes in total, or until the mix resembles powdered almonds. Beat the milk in portions until it is smooth. Season to taste with salt and pepper as needed. Cook, stirring occasionally, for 4 to 5 minutes over low heat; do this after adding the nutmeg, until the sauce thickens.
- Cover the bottom of a medium lasagne dish with one-third of the beef sauce and a quarter portion of the béchamel sauce, then cover this mixture with lasagne sheets, splitting any that don’t fit to ensure that everything is covered. (It’s not a problem if the sheets are somewhat overlapping.) A quarter of the parmesan cheese should be sprinkled on top.
- Repeat the technique to make two more layers. Finish off with one final layer of lasagne sheets with the leftover béchamel, be careful and make sure that you completely cover all of the lasagne sheets. The remaining parmesan cheese should be sprinkled on top.
- Drizzle some extra virgin olive oil over the top, lay on a baking tray, and bake the lasagne for about 30 to 40 minutes, do this until it turns golden brown and bubbling. Serve with a crispy green salad and hearty wedges
The cooking procedure for this recipe has many steps, but if followed carefully, you’ll arrive at ultimately satisfactory and flavorful lasagne. If you’d like more recipe ideas for lasagne, then you should check out this video recipe.