Description
Culinary passion meets comfort in this lasagne of love, layering rich flavors and heartwarming memories. Delicate pasta sheets embrace creamy ricotta, savory meats, and robust marinara, promising a soulful dining experience you’ll savor with every delectable bite.
Ingredients
Scale
Meat:
- 350 grams (12.35 ounces) minced beef
- 350 grams (12.35 ounces) minced pork
- 150 grams (5.3 ounces) pancetta
Vegetables and Herbs:
- 2 onions, chopped
- 2 carrots
- 1 stick celery
- 4 garlic cloves
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Small bunch parsley
- 3 bay leaves
Liquids and Additional Ingredients:
- 250 milliliters (8.45 fluid ounces) red wine or vermouth
- 500 milliliters (16.9 fluid ounces) beef stock
- 2 × 400 grams (14.11 ounces) tins chopped tomatoes
- 125 milliliters (4.23 fluid ounces) full-fat milk
- 1 liter (33.81 fluid ounces) full-fat milk
- 34 tablespoons olive oil
- 4 tablespoons tomato puree
- 2 teaspoons sea salt
- 18 teaspoons chilli flakes
- White pepper
- 100 grams (3.53 ounces) unsalted butter
- 100 grams (3.53 ounces) plain flour
- 3 tablespoons (about 40 grams) freshly grated Parmesan
- 18–20 dried lasagne sheets
- 1 ball mozzarella
- 5 tablespoons Parmesan
Instructions
- Sauté onions in oil until translucent and softened.
- Create a vibrant vegetable base by blending carrots, celery, garlic, pancetta, and herbs into a fine mixture.
- Incorporate the vegetable blend into the sautéed onions, cooking until fragrant and well combined.
- Add ground meats to the vegetable mixture, browning thoroughly to develop deep flavors.
- Pour in wine, stock, tomatoes, and tomato puree mixture. Season with salt and bay leaves. Simmer the sauce gently for approximately 1 hour, allowing flavors to meld.
- Prepare bechamel sauce by warming milk with seasonings and bay leaves. Create a smooth roux using butter and flour, then gradually whisk in the infused milk until thickened. Fold in Parmesan cheese.
- Assemble the lasagne in a baking dish, alternating layers of rich meat sauce, lasagne sheets, and creamy bechamel sauce.
- Generously top the final layer with mozzarella and Parmesan cheese. Cover the dish completely with foil.
- Bake at 180°C for 45 minutes while covered, then remove foil and continue baking for an additional 15 minutes to achieve a golden, crispy top.
- Allow the lasagne to rest for 10 minutes after removing from the oven, enabling the layers to set and making slicing easier.
Notes
- Enhance flavor by caramelizing onions slowly over medium-low heat, releasing natural sweetness and developing deeper taste profiles.
- Blitz vegetables finely to create smooth, integrated sauce that distributes ingredients evenly throughout the lasagne.
- Replace pancetta with vegetarian bacon or smoked tofu for plant-based diets, maintaining rich umami undertones.
- Allow meat sauce to simmer longer than recommended for more intense, concentrated flavors that penetrate every layer of the dish.
- Prep Time: 30 mins
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 746
- Sugar: 7 g
- Sodium: 570 mg
- Fat: 43 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 130 mg