Classic lasagne without any gimics? Here’s your recipe.
Time: 1.5 hours the day before and 1.5 hours on the day.
Serves: 6
Difficulty: Take Your Time
Ragu
1 Carrot
1 Onion
1 stick of Celery
4 cloves of Garlic
1 Bay Leaf
500g of Beef Mince (20% fat)
300g of Pork Mince
500ml of Red Wine
500ml of Passata
Black Pepper to taste
2 tablespoons of Tomato Puree
2 tablespoons of Worchestershire Sauce
White Sauce
500ml of Full Fat Milk
50g of Butter
50g of Plain Flour
1/2 teaspoon of Ground White Pepper
1/2 tablespoon of Ground Nutmeg
Assembly
250g of dried Egg Lasagne Sheets
50g of Lincolnshire Poacher or Parmesan
Day Before
- Make the ragu by finely dicing 1 onion, the celery and the carrot and sweat in a large pot with a little oil until softened. Add the tomato puree and cook for 2 minutes. Then remove from the pan.
- Add the pork and beef mince and cook until well browned.
- Once browned add the softened vegetables before adding the garlic cloves (whole), red wine, bay leaf, Worcestershire sauce and the passata.
- Simmer for 1 hour.
- Meanwhile make the white sauce. Slice half an onion into large pieces. In a large sauce pan melt the butter. Cook the onion for 2 minutes.
- Add the flour, nutmeg and white pepper. Cook for 2 minutes.
- Add the milk and bring to a simmer. Whisk until thickened.
- Remove the onion and store the white sauce overnight.
- Store the ragu once cooled.
On the Day
- Boil the lasagne sheets as per pack instructions. Once cooked allow to dry on a tea towel.
- Preheat the oven to 200 degrees Celsius.
- In a large oven proof dish place a small layer of white sauce to cover the bottom of the dish.
- Place lasagne sheets to cover and add a layer of ragu. Add another layer of lasagne sheets followed by white sauce. Repeat two times.
- Grate Lincolnshire poacher or parmesan on top. Cover with foil.
- Bake for 40 minutes.
- Remove the foil and bake for 10 more minutes.
- Remove from the oven and let it cool for 10 minutes before serving.
