Every Italian thinks their recipe is the best… but tasting is believing and when you taste our lasagna you will realise ours is the best! The secret to our lasagna is always using fresh lasagna sheets.
- Fresh Lasagna sheets
- 250g/8 oz beef mince
- 250g/8 oz pork mince
- 3x 500ml/6 cups tomato passata
- 2 tbsp tomato purée
- 3 garlic cloves minced
- 250ml/1 cup Italian red wine
- Parmesan cheese grated
- Handful of fresh basil
- Extra virgin olive oil
- Salt & pepper
For the béchamel
- 50g/1/2 cup Flour
- 50g/1/4 cup Butter
- 500ml/2 1/4 cups Whole/full fat milk
- 1 tsp Nutmeg
In a large pan add a drizzle of extra virgin olive and the garlic. On medium heat, cook until golden then add the mince and cook for around 5 minutes.
Add the red wine and reduce. Add passata and tomato purée and mix well. Roughly tear the basil and add to the pan. season with salt and pepper and simmer for around 3 hours.
Meanwhile, make the béchamel sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Gradually whisk in the milk until you start to create a thick sauce. Season with nutmeg.
Preheat the oven 180C/350F. In a baking dish add a layer of the meat sauce. Lay the lasagna sheets on top then a layer of meat sauce then top with béchamel and sprinkling of Parmesan. Repeat the process until you reach the top of the dish and finish with a sprinkling of Parmesan.
Cover with foil and bake in the oven for 30 minutes. Remove the foil and cook for another 15 minutes. Let the lasagna rest for 15 minutes before serving. Serve with extra Parmesan on top. Buon appetito…