Lasagne Recipe

Prepare vegetables and aromatics

Heat a large heavy-based saucepan over medium heat. Add 1 tbs olive oil and 1 tbs butter (or vegan butter). When hot, add the diced onion, carrot and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

Brown meat (or plant mince) and optional pancetta

Increase heat to medium-high. Add remaining 2 tbs olive oil. Add pancetta if using and cook until lightly crisp, about 3 minutes. Add ground beef (or plant-based mince) in a single layer, breaking it up with a spoon. Brown thoroughly until no longer pink and some caramelization occurs, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper as it browns.

Build the sauce

Stir in 2 tbs tomato paste and cook 2 minutes to deepen flavor. Pour in 120 ml red wine (or 120 ml extra stock) and scrape any brown bits from the pan. Let reduce for 2–3 minutes. Add canned crushed tomatoes, 250 ml stock, dried oregano, chopped thyme/rosemary, bay leaf and 1 tsp sugar. Stir to combine.

Simmer

Reduce heat to low and simmer gently, partially covered, for 30–40 minutes, stirring occasionally, until sauce thickens and flavors meld. Adjust seasoning with remaining salt and pepper. Remove bay leaf and stir in chopped fresh basil just before assembly. If sauce seems too thin, simmer uncovered 5–10 minutes more; if too thick, add a splash of stock.

Warm the milk

Gently warm the milk in a saucepan until steaming but not boiling; remove from heat and set aside.

Make roux

In a separate medium saucepan, melt 60 g butter over medium heat. Add 60 g flour and whisk continuously to form a smooth roux. Cook 1–2 minutes to remove the raw flour taste, but do not brown.

Add milk and thicken

Slowly whisk warm milk into the roux in three additions, whisking constantly to avoid lumps. After all milk is incorporated, bring to a gentle simmer and cook 4–6 minutes until the sauce coats the back of a spoon and is smooth and velvety.

Season and finish

Remove from heat. Stir in 1 tsp salt, 1/4 tsp nutmeg and 1/4 tsp pepper. Add 60 g grated parmesan (or vegan parmesan) and whisk until melted and smooth. Taste and adjust seasoning. Keep warm; if too thick later, thin with a little milk or stock.

Prepare pasta sheets

If using no-boil lasagne sheets, ensure they are suitable for your recipe and have enough sauce to hydrate. If using dried conventional sheets, boil in salted water for 6–8 minutes until just pliable but slightly undercooked. Drain and lay sheets flat on a lightly oiled tray to prevent sticking.

Preheat oven and prepare dish

Preheat oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish. Spoon a thin layer (about 1 cup) of Bolognese into the bottom to prevent sticking, then spread about 3–4 tbs of besciamella over it.

Layer the lasagne (repeat 3–4 times)

Place a single layer of lasagne sheets to cover the base (3–4 sheets depending on dish size). Spread about 1–1 1/4 cups Bolognese evenly over the sheets. Spoon about 1/3 cup besciamella in dollops and gently spread to a thin layer. Sprinkle 1/3 of the shredded mozzarella and a tablespoon of grated parmesan. Repeat two more times (pasta, Bolognese, besciamella, cheeses) finishing with a final layer of pasta, the remaining besciamella spread evenly over the top, remaining mozzarella and remaining parmesan. Tuck a few basil leaves between layers if desired and place tomato slices on top for garnish. Drizzle 1 tbs olive oil over the top.

Cover and bake

Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15–20 minutes until the top is golden and bubbly and internal temperature reaches about 75°C (165°F). If you want a deeply browned top, place under the broiler for 2–3 minutes watching carefully to avoid burning.

Rest and serve

Remove lasagne from oven and let rest, uncovered, for 10–15 minutes to set. Garnish with fresh basil leaves, a light sprinkle of chili flakes and freshly ground black pepper. Slice into portions and serve hot.

For presentation, drizzle a little extra-virgin olive oil over each slice and scatter torn basil leaves. Add an extra sprinkle of grated parmesan or vegan parmesan at the table.