Beef Or Vegetable Lasagne Recipe

Prepare vegetables

Heat a large heavy saucepan or skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add the finely chopped onion, carrot and diced celery. Sauté, stirring occasionally, for 6–8 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat (or cook plant-based mince)

Increase heat to medium-high. Add the ground beef (or plant-based mince) and break up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. If a lot of fat renders, spoon off excess leaving about 1 tablespoon in the pan.

Add tomato base

Stir in 3 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Pour in 120 ml red wine (if using) and cook until reduced by half, about 2–3 minutes.

Simmer the sauce

Add the 800 g crushed tomatoes, 250 ml stock, dried oregano, dried basil, 1.5 tsp salt, 1 tsp black pepper and 1 tsp sugar (if using). Stir to combine. Bring to a low simmer, reduce heat to low, partially cover and simmer gently for 20–30 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.

If making the vegetable lasagne or adding extra vegetables, heat a separate skillet over medium-high heat with 1 tablespoon olive oil. Add sliced mushrooms and cook until they release their moisture and begin to brown, 5–6 minutes. Add zucchini and cook 3–4 minutes until tender. Stir in chopped spinach and cook until wilted, 1–2 minutes. Season lightly with salt and pepper. Fold vegetables into the meat sauce in the last 5 minutes of simmering (or keep separate and layer when assembling).

In a medium saucepan, melt 60 g unsalted butter over medium heat. Whisk in 60 g plain flour and cook for 1–2 minutes to form a blond roux, stirring constantly so it does not brown.

Gradually pour in 1 liter cold whole milk in a thin steady stream while whisking to avoid lumps. Continue to whisk and bring to a gentle simmer. Cook until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Remove from heat and season with 0.25 tsp ground nutmeg, 0.75 tsp salt and 0.5 tsp black pepper. If the sauce is too thick, whisk in a little extra milk (1–2 tbs) to reach a pourable consistency.

In a medium bowl combine 400 g ricotta, 1 beaten egg and 50 g of the grated parmesan (reserve the rest for topping). Season with a pinch of salt and pepper. Mix until smooth. If too thick, loosen with 1–2 tablespoons of milk or some béchamel.

Preheat oven to 180°C (350°F). Lightly grease a 33 x 23 cm (13 x 9 in) baking dish with 1 teaspoon olive oil.

Spread a thin layer (about 1 cup) of the meat (or vegetable) sauce on the bottom of the dish to prevent sticking.

Place a single layer of lasagne sheets over the sauce, trimming to fit if necessary (use about 3–4 sheets per layer depending on dish size). Spread one third of the ricotta mixture evenly over the pasta, then spoon one third of the meat sauce over the ricotta. Drizzle or spread about one third of the béchamel over the meat layer. Sprinkle with a handful (~50 g) of shredded mozzarella and some grated parmesan. Repeat two more times to form 3 layers (pasta, ricotta, meat, béchamel, cheeses). Finish with a final layer of pasta, the remaining béchamel spread evenly over the top and the remaining mozzarella and parmesan sprinkled on top. Tuck a few fresh basil leaves between layers if using.

Cover the dish tightly with foil (sprayed or tented so it doesn't stick to cheese). Bake in the preheated oven for 30 minutes. Remove foil and bake an additional 15–20 minutes until top is golden and bubbly and edges are bubbling.

Let the lasagne rest for 10–15 minutes before slicing to set the layers. Serve warm, garnished with extra grated parmesan and fresh basil if desired.