Lasagne

Lasagne

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(42 ratings)

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Cooking time

Prep: 1 hr Cook: 3 hrs, 10 mins Plus milk infusing

Skill level

Easy

Servings

Serves 8

Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
794
protein
48g
carbs
63g
fat
38g
saturates
17g
fibre
4g
sugar
16g
salt
2.74g

Ingredients

  • 3 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 1 carrot (about 100g/4oz) finely chopped
  • 3 garlic cloves, crushed
  • 140g pack cubetti di pancetta
  • 500g pack beef mince (we used 10% fat)
  • 500g pack pork mince or British veal mince
  • 200ml milk
  • 2 x 400g cans chopped tomatoes
  • 2 bay leaves
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 tsp dried oregano
  • 2 beef stock cubes
  • 500ml red wine
  • about 400g dried pasta sheets
  • 50g parmesan, finely grated

For the bechamel sauce

  • 1½ l milk
  • 1 onion, thickly sliced
  • 3 bay leaves
  • 3 cloves
  • 100g butter
  • 100g plain flour
  • good grating of nutmeg

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Method

  1. First infuse the milk for the béchamel sauce. Put the milk, onion, bay and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
  2. For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg are soft but not coloured. Tip in all the mince, the milk and tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching. Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
  3. To finish the béchamel, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins. Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. When all the milk is in, bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few mins until thickened. Season with salt, pepper and nutmeg.
  4. Heat oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5 litre baking dish. Cover with a single layer of pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little Parmesan. Repeat the layers – pasta, béchamel, meat and Parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining Parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

Recipe from Good Food magazine, February 2011

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Comments

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niamh17's picture
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turned out lovely! tried it because i wanted to vamp up my bechamel sauce. infusing the milk is genius! didn't put in any pancetta/bacon into the meat as one of my diners is Muslim, but it didn't lose any flavour at all! added a bit of tomato puree to intensify the tomato flavour, and a small bit of cornflour to the meat after it was cooked cos it was slightly watery even after an hour, but all in all, a very good recipe and worth the effort.

mindie's picture

that should read 1 1/2 litres of milk, I agree not very clear for a learner

kittyhawk13's picture

I'm looking forward to making this, but I'm a rookie to cooking can someone clarify for the bechamel sauce. The amount of milk, what's 1 1/2 of 1 milk? Many thanks,

anndiner's picture

Fantastic! Made it yesterday, so tasty!

jepster's picture
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Brilliant!! Took a while, yes, but worth every second. Will def make again!!

katie87's picture
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Really lovely lasagne recipe. Stuck almost completely to the recipe, (used bacon instead of pancetta) Lush. Definitely worth a bit of faffing. Looking forward to making it again.

mel783910's picture
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The best Lasagne i have ever made

rowena911's picture
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The only other lasagne I have had which tastes this good is in a back street restaurant in Sorrento. Yes it is a lot of work but well worth the effort. I made it for friends and it really does look very impressive! I make this and freeze it in portions so we can still enjoy it even when I haven't got time to cook. This should be in Good Food's top 10 recipes! (I dont usually bother to write a review but this was just so good I had to).

clairebs's picture
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I can cook almost anything but I have never been able to master lasagne - so I tried this recipe hoping that it would turn out well. It was very good indeed, and have now made lasagne a few times and it has turned out quite well (not as good as the mother in laws though (yet!!)). Only reservation is that because of the red wine in the meat sauce it was a bit strong tasting for my children.

simonedevine's picture
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Cooked this for the first time for a dinner party and it was a great sucess! Comments like "the best lasange I've ever had!!!"

There is a lot of prep and it takes a long time to cook, but its well worth it!

I was a bit sceptical about adding milk to the raw meet but it seemed to work out. With the Lasagnes you make from a jar you are told to brown the mince, but thats not the case with this receipe.

I messed up the white sauce as I wanted to make more, but I got it back on track eventually!

Having the leftovers for dinner tonight!

Will definitely make it again.

Have fun making yours!

Sim

masterchef007's picture

THIS IS AMAZING!!!

I have made lots of versions of this family favorite and this beats all of them!! more work than normal but well worth it......its very tasty.

BEA....UTIFUL!!!

pommet1963's picture
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Well worth the effort even my daughter who doesn't like lasagne loved this. Will definitely be making again and again

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