Lasagne
Tall lasagne with a large volume of ragu (about 2 to 2.5 liters) so you can use all the bechamel and build height. Ragu ingredients are doubled (x2) to match the doubled bechamel batch. Use about 800 g minced meat total, half pork and half beef (about 400 g + 400 g). Bechamel takes time; go heavy on nutmeg. Cheese: about 100 g grated 50/50 parmesan and cheddar folded into the finished bechamel, plus up to about 100 g more of the same mix between layers (do not overload); optional mozzarella on top. Optional leek folded into the bechamel is a twist we recommend. Do not boil lasagne sheets like spaghetti: submerge them in salted water (warm is enough) and let them soak until they swell and absorb water—no dry sheets straight from the box. Three sheets per layer. When assembling, aim for about 2 parts red sauce to 1.25 parts white sauce by volume.
Product list ingredients
- ground beef
- minced pork
- pancetta
- onions
- carrots
- leeks
- milk
- mozzarella
- cheddar
- parmesan
- lasagne sheets
- flour
- oregano
- rosemary
- nutmeg
- bay leaf
- tomato paste
- vegetable stock
- red wine
- celery
Ingredients
Ragu:
- •2 red onions, finely diced (ragu x2)
- •2 carrots, finely diced (ragu x2)
- •2 celery sticks, finely diced (ragu x2)
- •200g pancetta, diced (ragu x2)
- •4 tbsp olive oil (ragu x2)
- •400g minced pork + 400g minced beef (about 800 g total, half and half; ragu x2)
- •300ml red wine (ragu x2)
- •6 heaped tbsp tomato paste (optional +4 tbsp if the sauce tastes too light on tomato; ragu x2)
- •400ml chicken or vegetable stock to start, plus extra stock or water while simmering until you reach about 2 to 2.5 liters thick ragu (ragu x2)
- •2 bay leaves (ragu x2)
- •4 sprigs oregano (ragu x2)
- •2 sprigs rosemary, minced (ragu x2)
Lasagne sheets:
- •9 lasagne sheets (3 per layer) — submerge in salted water and let them soak up water (no rolling boil like spaghetti)
Bechamel:
- •Optional 1 to 2 leeks, finely sliced — sweat gently and fold into the bechamel (recommended twist)
- •Bechamel (x2 batch for a tall lasagne): 80g butter, 80g plain flour, 1000ml milk
- •100g grated parmesan + cheddar mix (50/50) to stir into the finished bechamel
- •Up to 100g parmesan + cheddar mix (50/50) for sprinkling between layers (keep extra cheese within reason)
- •Optional mozzarella for top
- •Salt and black pepper to taste
- •Nutmeg, generous amount
Directions
Ragu:
Ragu base: over medium heat cook pancetta in olive oil, then add onion, carrot, and celery and saute until soft.
Add minced pork and beef (about half and half) and cook until deeply browned.
Stir in tomato paste (add an extra ~4 tbsp if the sauce feels under-tomatoed), deglaze with red wine, then add stock, bay leaves, oregano, and rosemary. Simmer, topping up liquid, until you have a thick, rich ragu around 2 to 2.5 liters total — the volume is intentional so you can use all the bechamel and keep the lasagne tall.
Lasagne sheets:
Pasta: do not boil the sheets. Submerge them in salted water (warm to hot is fine) so they hydrate and swell—soak, not a pasta rolling boil. Drain gently. Use 3 sheets per layer.
Bechamel:
Bechamel: heat a saucepan on medium and melt the butter.
When the butter starts to sizzle, add the flour through a sieve while whisking so you do not get lumps.
Pour in all the milk at once; keep whisking without stopping until the sauce thickens.
Take off the heat; season with salt, black pepper, and plenty of nutmeg. Optional: fold in gently sweated leek now.
Stir about 100g of the 50/50 parmesan-cheddar mix into the bechamel until smooth.
Assembly:
Assembly in a deep dish — pattern: one big metal spoon of ragu mixed with bechamel on the base, then 3 pasta sheets.
Next layer: again ragu with bechamel (and a little grated parmesan-cheddar), then 3 sheets. Repeat, aiming for about 2 parts red sauce to 1.25 parts white sauce by volume so the bake stays tall and creamy.
Top with remaining sauces and up to about 100g more 50/50 mix between layers (do not go crazy); optional mozzarella on top.
Bake at 185 C for 35 to 40 minutes until bubbling and golden; rest before slicing.
Photos from the process.
