Italian Style Meat Lasagne
Serves 8-12 pieces
This is our take on Italian style lasagne at home – it’s a good tomato-based meal to make in advance & a family favourite anytime of the year.
𝐑𝐚𝐠𝐮 𝐒𝐚𝐮𝐜𝐞
2 tbsp sunflower oil
500g minced beef meat (we like 10% fat ratio)
1 large onion, finely chopped
4-6 fat garlic cloves, crushed/finely chopped
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 heaped tsp Italian mixed dried herbs
Salt & ground black pepper to taste
1 cup (250ml) red wine
1 cup (250ml) beef stock
Or 2 cups (500ml) beef stock if no alcohol
1 (400g) tinned chopped tomatoes
1 (500g) Passata
𝐖𝐡𝐢𝐭𝐞 𝐒𝐚𝐮𝐜𝐞
50g butter
25g plain flour
1 litre milk (full fat/semi-skimmed)
Salt & ground black pepper to taste
1/4 tsp ground nutmeg
50g grated mature cheddar cheese
1 egg whisked in bowl
Packet of lasagne sheets
Large bowl hot water
100g grated mature cheddar cheese
100g grated parmesan cheese
100g grated Gruyere cheese
Large deep oven dish (32x20x10cm approx)
🍅Ragú – In a large deep pan over medium heat, add oil, minced meat & cook for 5 mins until browned. Add onion, garlic, allspice, cinnamon, nutmeg, dried mixed herbs, salt & pepper, red wine, beef stock, chopped tomato, passata & allow to simmer for 15 mins. Set aside.
🫕White sauce – In another saucepan, melt butter over medium-low heat then add flour & mix well to remove lumps & cook out flour 2 mins. Slowly add milk (use whisk if needed) & simmer. Add salt, pepper & nutmeg. Add grated cheese & simmer 3-5 mins until thickly sauce. Finally add the whisked egg & simmer further 3-5 mins. Set aside.
🍝Lasagne – pre-heat oven gas mark 6/ 200C/ 180C fan. Have a large bowl hot water. You need a deep oven-dish to line & layer lasagne. Take a lasagne sheet, place in water bowl, leave for 30-60 secs. Using tongs, take out sheet & line base of dish. Put 4 sheets dipped in water, put in dish, ladle 2-3 spoons ragú, then ladle 2-3 spoons white sauce. Then add another 4 sheets in water & follow same process. You should aim for 3 layers ragu & 4 layers white sauce. For 3rd layer, add 6 sheets for better structure. Leave enough white sauce for 4th layer then cover with grated cheeses.
🔥 Place in oven middle shelf: 30-45 mins until golden on top. After baking, take out & rest 10 mins for easy cut. You can cut into 8-12 slices & serve with salad. Keeps well in fridge for 3 days as leftovers
🎼 Music by Shtriker Big Band – Lemonade🎼
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