Half Lasagne Recipe
MADE CLASSIC WITH BOLOGNESE
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Ingredients
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Bolognese sauce
Bechamel (white sauce)
Assembly & cheese
Method
Bolognese sauce
- 1
Prep and sweat aromatics
Heat a medium skillet or small saucepan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Brown meat
Increase heat to medium-high. Add the pancetta (if using) and cook 1–2 minutes, then add the ground beef. Break the meat up with a spoon and cook until no longer pink and starting to brown, about 4–6 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
- 3
Simmer sauce
Stir in 1 tbs tomato paste and cook 1 minute. Add 1 cup passata (or crushed tomatoes) and 1/2 cup stock. Add 1/2 tsp dried oregano, 1 bay leaf and 1/4 tsp sugar if needed. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes until slightly thickened. Taste and adjust seasoning. Remove and discard bay leaf. Keep warm.
Bechamel (white sauce)
- 4
Make roux
In a small saucepan over medium-low heat melt 1 tbs butter. Add 1 tbs flour and whisk continuously for 1–1.5 minutes, cooking the raw flour taste out but not letting it brown.
- 5
Finish bechamel
Slowly whisk in 1 cup warmed milk a little at a time to avoid lumps. Increase heat to medium and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes. Stir in 1/8 tsp grated nutmeg, 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and set aside.
Assembly & bake
- 6
Preheat and prepare dish
Preheat oven to 190°C (375°F). Lightly oil a small rectangular baking dish or a ramekin sized for a children's half portion (approx. 10 x 15 cm / 4 x 6 in).
- 7
Build lasagne layers
Spread a thin layer (about 2 tbs) of Bolognese sauce on the bottom of the dish. Place one lasagne sheet to cover the bottom (break to fit if necessary). Spoon about 3–4 tbs Bolognese over the sheet, then drizzle about 2–3 tbs bechamel. Sprinkle lightly with 2 tbs shredded mozzarella and a tablespoon of grated Parmesan. Repeat: add a second lasagne sheet, 3–4 tbs Bolognese, 2–3 tbs bechamel, a light sprinkle of mozzarella and Parmesan. Top with the final lasagne sheet, spread remaining bechamel evenly over the top, spoon remaining Bolognese if desired (for a classic look keep top mostly bechamel), and finish with remaining mozzarella and Parmesan.
- 8
- 9
Rest and garnish
Remove from oven and let rest 5 minutes to set. Garnish with torn basil leaves if using. Serve warm as a child-sized half lasagne portion.