Layer on the Happiness

 

Lasagne is a subjective thing and every family has their own interpretation, however contrary to popular opinion, lasagne is a pretty simple dish to make - you just need to allow enough time to make the different elements… So with the extra day off in the middle of the week, I thought I’d give you a little project and a reason to get the family and friends together to enjoy this ultimate comfort food and one of the most loved meals in the world.

Classic Lasagne

Serves 8

Prep Time: 1.5 hours

Cooking Time: 2.5 hours

 
 

INGREDIENTS

Lasagne sheets

For the Ragu

3 tbsp extra-virgin olive oil

1 onion, finely chopped

1 celery stalk, finely chopped

1kg mince (equal parts beef, pork)

Sea salt and black pepper to season

1 cup dry white wine

2 sage sprigs

3 oregano sprigs

2 basil sprigs

700g tomato passata

50g unsalted butter

For the Bechamel

75g unsalted butter

½ cup plain flour

3 cups full-cream milk

Generous pinch of freshly grated nutmeg

Sea salt

For assembly

100g parmesan, grated

300g buffalo mozzarella

250g grated mozzarella

50g unsalted butter, roughly chopped

Sage leaves, to garnish

METHOD

  1. For the ragu, warm the olive oil in a large frying pan over low to medium heat. Fry the onion and celery for about 10 minutes, or until soft and beginning to colour. Increase heat to high and add the mince. Season with salt and pepper and cook until the mince is nicely browned, breaking up any lumps with the back of a wooden spoon. Pour in the wine, then add the herbs, passata and butter along with 300ml of water. Bring to a simmer, then reduce the heat to low and cook gently for 1.5 hours. Remove any stems from the herbs and season to taste.

  2. For the bechamel, melt the butter in a large heavy-based saucepan over medium heat. When the butter is foaming, add the flour and stir constantly with a wooden spoon for 2 minutes. Now swap to a whisk and slowly pour in the milk, whisking as you go to avoid lumps. Continue whisking until the sauce becomes thick, like pouring custard. Add the nutmeg and season lightly with salt.

  3. To assemble, lightly grease the base of a baking dish with butter. Cover the base of the dish with a large spoonful each of the ragu and bechamel. Now add a layer of pasta, followed by layers of ragu, bechamel and cheeses. Repeat at least 4 more times, finishing with a layer of bechamel, cheese, a few dots of butter and some sage leaves. The lasagne can be baked immediately, or you can cover, refrigerate and bake within 24 hours.

  4. Preheat the oven to 180°C and bake for 25 to 30 minutes, or until the edges are bubbling and the top is golden. If the lasagne is cold from the fridge, increase cooking time to 35 or 40 minutes. Allow to rest for at least 30 minutes before serving.

 
THOMAS NEWFIELD