Lasagna

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Directions

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• Step 1
  Heat a large pan and add the olive oil. Once hot, add the beef mince and spread it out. Turn the heat to high and let the meat sear for about 5 minutes until it develops a crust.
  • 4 tbsp olive oil, extra virgin (56 g)
  • 1000 g beef, minced (1000 g)
    (or lamb)
• Step 2
  Break up the meat and continue cooking on high heat until all moisture has evaporated.
• Step 3
  Add the tomato purée, bay leaves, sea salt, and garlic. Sauté on medium-high heat for about 5 minutes.
  • 1 tbsp tomato purée (16 g)
  • 2 bay leaves (1 g)
  • 1 1/2 tsp sea salt (9 g)
  • 20 clove garlic, minced (60 g)
• Step 4
  Add the onions, celery, carrots, chili flakes, and dried herbs. Cover with a lid and reduce the heat to medium. Let this cook for 15-20 minutes or until the onions are soft and translucent.
  • 3 onions, finely chopped (450 g)
  • 2 celeries, finely chopped (100 g)
  • 2 carrots, finely chopped (150 g)
  • 1 1/2 tsp chili flakes (4.50 g)
  • 1 tbsp dried Italian herbs (5 g)
• Step 5
  Add the cumin, coriander, and chili powder. Cook for about 5 minutes on medium heat, stirring occasionally.
  • 1 1/2 tsp cumin powder (3 g)
  • 2 tsp coriander powder (4 g)
  • 1/2 tsp chili powder (1 g)
    (or to taste)
• Step 6
  Add the tinned tomatoes and passata, plus 1 can's worth of water. Cover and simmer on low heat for 1-2 hours, stirring every 20 minutes.
  • 2 tin plum tomatoes (800 g)
  • 500 g passata (500 g)
• Step 7
  In a saucepan, melt the butter over medium heat. Add the flour and cook for 3-4 minutes, stirring constantly to prevent burning.
  • 100 g butter (100 g)
  • 4 tbsp flour (32 g)
• Step 8
  Turn the heat down, add 1 cup of milk and whisk thoroughly, breaking up any lumps. Add another cup of milk, whisk until smooth, then add the remaining milk. Increase heat to medium and whisk constantly to prevent lumps. Cook until thick, similar to hot custard consistency. Season with salt, black pepper, and a tiny pinch of nutmeg.
  • 4 cup milk (960 g)
    (whole)
  • 1/2 tsp salt (3 g)
    (to taste)
  • 1/4 tsp black pepper (0.50 g)
    (to taste)
  • 1 pinch nutmeg (0.10 g)
    (optional)
• Step 9
  Preheat the oven to 180°C (350°F). In a baking dish, layer the meat sauce, lasagna sheets, and bechamel sauce. Repeat layers. Top the final layer with bechamel, shredded cheese, and torn pieces of fresh mozzarella. Sprinkle with fresh herbs if desired.
  • 200 g cheese, shredded (200 g)
    (freshly shredded)
  • 1 ball mozzarella (125 g)
    (fresh)
  • 1 lasagne sheet (500 g)
    (fresh or dry)
• Step 10
  If using fresh lasagna sheets, bake uncovered for 20-25 minutes until golden and bubbling.
• Step 11
  If using dry lasagna sheets, cover the dish with foil, ensuring the foil doesn't touch the cheese. Bake for 25 minutes with the foil on. Remove foil and bake for another 10-15 minutes until golden and bubbling.
• Step 12
  Let the lasagna rest for 15-20 minutes before serving to keep the layers intact.

Per serving