Italian Baked Lasagne Recipe

Prepare soffritto

Heat 2 tbs olive oil in a large sauté pan over medium heat. Add chopped onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high, add the ground beef (or beef/pork mix) to the pan. Break up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Build the ragu

If using, pour in the red wine and simmer 2–3 minutes to reduce slightly. Stir in tomato paste and cook 1 minute. Add crushed tomatoes and stock, then stir in dried oregano, dried basil, 1 tsp black pepper, 1.5 tsp salt and chopped parsley. Reduce heat to low and simmer gently, uncovered, for 20–25 minutes until thickened. Taste and adjust seasoning.

Prepare ricotta mixture

While ragu simmers, combine ricotta, egg and 50 g grated Parmesan in a bowl. Season with a pinch of salt and a little black pepper and mix until smooth. Set aside.

Preheat and prep dish

Preheat oven to 190°C (375°F). Lightly butter a 23x33 cm (9x13 in) baking dish.

Layer the lasagne

Spread a thin layer (about 1 cup) of the meat ragu on the bottom of the prepared dish to prevent sticking. Place a single layer of lasagne sheets to cover. Spread roughly one-third of the ricotta mixture over the sheets, then spoon about one-third of the ragu over the ricotta. Sprinkle a handful (about 100 g) of shredded mozzarella and about 50 g shredded cheddar over the ragu. Repeat two more times: sheets, ricotta, ragu, cheeses. Finish with a final layer of lasagne sheets and top with the remaining ragu so the top is evenly covered.

Top with cheeses

Evenly distribute remaining shredded mozzarella and cheddar on top, then sprinkle 50 g grated Parmesan over everything.

Bake

Cover the dish loosely with foil (shiny side out) and bake in preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is melted, bubbly and golden in spots and the edges are bubbling. If you prefer a crispier top, broil for 1–2 minutes while watching carefully.

Rest

Remove from oven and let the lasagne rest for 10–15 minutes before slicing to allow layers to set.

While the lasagne is resting, thin the prepared basil pesto with 1 tsp extra-virgin olive oil if necessary to make a drizzleable consistency. Spoon the pesto into a small squeeze bottle or use a spoon to create a decorative drizzle across the top of the sliced lasagne.

Scatter fresh rocket (arugula) leaves over the lasagne slices and finish with a light sprinkling of additional grated Parmesan to serve.

Cook fries

If using frozen fries, bake according to package instructions (usually 20–30 minutes at 200°C/400°F) until golden and crisp, tossing once. If frying fresh or frozen fries: heat oil in a deep fryer or heavy pot to 180°C (350°F). Fry fries in batches until golden and crisp, about 3–5 minutes per batch. Drain on paper towels and season with 1 tsp salt immediately.

Serve

Plate a generous portion of fries alongside a slice of lasagne, drizzle the pesto over the lasagne, garnish with rocket leaves and serve hot.