Lasagne
Get ready to indulge in the ultimate comfort food with this mouthwatering lasagne that serves a crowd of 10-12! Layered with rich, savory marinara, creamy ricotta, and gooey mozzarella, this dish is all about bold flavors and hearty textures. Perfect for family gatherings or cozy nights in, it’s the only lasagne recipe you’ll ever need!
Prep
30
min
Cook
120
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(8)
- 2 medium sized carrots
- 2 sticks of celery
- 15-20 cloves of garlic
- 1 tbsp dried Italian herbs (15 ml)
- 2 large or 3 medium onions
- Large handful of Fresh parsley and coriander
- 2 tins plum tomatoes
- 1 tbsp tomato purée (15 ml)
🥩Meat & Seafood(1)
- 1kg beef or lamb mince (2.2 lbs)
🥛Dairy & Eggs(4)
- 100g butter (7 tbsp)
- 200g freshly shredded cheese (7.06 oz)
- 1 ball fresh mozzarella
- 4-5 cups whole milk (960-1.2 ml)
🫙Pantry Staples(2)
- 4 tbsp plain flour (60 ml)
- 3-4 tbsp Extra virgin olive oil (45-60 ml)
🧂Spices & Seasonings(7)
- 1 large or 2 small bay leaves
- 1 teaspoon freshly cracked black pepper (5 ml)
- 2 tsp coriander powder (10 ml)
- 1.5 tsp cumin powder (7.5 ml)
- Tiny pinch of nutmegoptional
- Salt & pepper to taste
- 1.5 tsp sea salt (7.5 ml)
📦Other(3)
- 1.5 tsp chilli flakes (7.5 ml)
- 1/2 tsp chilli powder or to taste (2.5 ml)optional
- 500g passata (17.6 oz)
👨🍳 Instructions
- 1
Add olive oil to your hot pan then add the mince, spread it out, turn the heat up on high and let the meat sear off for about 5 minutes. Once it has developed a crust start to mix and break it up. Keep it on a high heat and let the mince sear with the lid off until the moisture has evaporated.
- 2
Add the tomato puree, bay leaves, salt and garlic. Sauté on a medium high heat for about 5 minutes then add the onions, celery & carrots, chilli flakes and dried herbs. Close the lid and turn the heat down to a medium flame.
- 3
Let this cook down for 15-20 minutes or until the onions are soft and translucent.
- 4
Add the cumin, coriander and chilli powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
- 5
Add in the tinned tomatoes and passata, add 1 can's worth of water in alongside this, close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 mins.
- 6
For the bechamel: melt down the butter then add in the flour, cook this out for 3-4 minutes constantly stirring to prevent burning.
- 7
Turn the heat down, add 1 cup of milk and whisk, breaking up any lumps. Add another cup and whisk and once lump free add the remaining milk.
- 8
Turn the heat up to medium, constantly whisking to prevent lumps. Cook until thick, similar consistency to hot custard. Make sure not to overcook as it will thicken up in the oven.
- 9
Season to taste with salt, pepper and a tiny pinch of nutmeg (optional).
- 10
Assemble the lasagne and cook in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagne sheets.
- 11
If using dry lasagne sheets, once layered cover the dish with foil, ensuring that the foil doesn’t touch the cheese. Bake for 25 mins with the foil on and another 10-15 minutes with the foil off.
- 12
Let the lasagna rest for 15-20 minutes to keep the layers intact when serving.
Share this recipe
Prep
30
min
Cook
120
min
Serves
12
people
Level
intermediate
Share this recipe
Lasagne
Get ready to indulge in the ultimate comfort food with this mouthwatering lasagne that serves a crowd of 10-12! Layered with rich, savory marinara, creamy ricotta, and gooey mozzarella, this dish is all about bold flavors and hearty textures. Perfect for family gatherings or cozy nights in, it’s the only lasagne recipe you’ll ever need!
📝 Ingredients
Serves 12🥬Fresh Produce(8)
- 2 medium sized carrots
- 2 sticks of celery
- 15-20 cloves of garlic
- 1 tbsp dried Italian herbs (15 ml)
- 2 large or 3 medium onions
- Large handful of Fresh parsley and coriander
- 2 tins plum tomatoes
- 1 tbsp tomato purée (15 ml)
🥩Meat & Seafood(1)
- 1kg beef or lamb mince (2.2 lbs)
🥛Dairy & Eggs(4)
- 100g butter (7 tbsp)
- 200g freshly shredded cheese (7.06 oz)
- 1 ball fresh mozzarella
- 4-5 cups whole milk (960-1.2 ml)
🫙Pantry Staples(2)
- 4 tbsp plain flour (60 ml)
- 3-4 tbsp Extra virgin olive oil (45-60 ml)
🧂Spices & Seasonings(7)
- 1 large or 2 small bay leaves
- 1 teaspoon freshly cracked black pepper (5 ml)
- 2 tsp coriander powder (10 ml)
- 1.5 tsp cumin powder (7.5 ml)
- Tiny pinch of nutmegoptional
- Salt & pepper to taste
- 1.5 tsp sea salt (7.5 ml)
📦Other(3)
- 1.5 tsp chilli flakes (7.5 ml)
- 1/2 tsp chilli powder or to taste (2.5 ml)optional
- 500g passata (17.6 oz)
👨🍳 Instructions
- 1
Add olive oil to your hot pan then add the mince, spread it out, turn the heat up on high and let the meat sear off for about 5 minutes. Once it has developed a crust start to mix and break it up. Keep it on a high heat and let the mince sear with the lid off until the moisture has evaporated.
- 2
Add the tomato puree, bay leaves, salt and garlic. Sauté on a medium high heat for about 5 minutes then add the onions, celery & carrots, chilli flakes and dried herbs. Close the lid and turn the heat down to a medium flame.
- 3
Let this cook down for 15-20 minutes or until the onions are soft and translucent.
- 4
Add the cumin, coriander and chilli powder and cook these spices out for about 5 minutes, sautéing on a medium heat.
- 5
Add in the tinned tomatoes and passata, add 1 can's worth of water in alongside this, close the lid and let it simmer on a low heat for 1-2 hours, stirring every 20 mins.
- 6
For the bechamel: melt down the butter then add in the flour, cook this out for 3-4 minutes constantly stirring to prevent burning.
- 7
Turn the heat down, add 1 cup of milk and whisk, breaking up any lumps. Add another cup and whisk and once lump free add the remaining milk.
- 8
Turn the heat up to medium, constantly whisking to prevent lumps. Cook until thick, similar consistency to hot custard. Make sure not to overcook as it will thicken up in the oven.
- 9
Season to taste with salt, pepper and a tiny pinch of nutmeg (optional).
- 10
Assemble the lasagne and cook in a preheated oven at 180°C for 20-25 minutes uncovered if using fresh lasagne sheets.
- 11
If using dry lasagne sheets, once layered cover the dish with foil, ensuring that the foil doesn’t touch the cheese. Bake for 25 mins with the foil on and another 10-15 minutes with the foil off.
- 12
Let the lasagna rest for 15-20 minutes to keep the layers intact when serving.