This lasagne is slow cooked to bring out the best flavours. Make a double batch and freeze it!
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Amount Per Serving
Calories from Fat 451
% Daily Value *
Total Fat 51g
Saturated Fat 24g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Total Carbohydrates 57g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 tbsp olive oil
- 4 rashers of bacon, finely chopped
- 2 brown onions, finely chopped
- 3 cloves garlic, finely chopped
- 1 tsp ground nutmeg
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 800g beef mince
- 250g veal/pork mince
- 5-7 sprigs of thyme, leaves only
- 1 sprig rosemary, leaves finely chopped
- 1 tbsp sage, finely chopped
- 1 bunch basil, chopped and mixed to paste with olive oil
- 2 bay leaves
- 200g tomato paste
- 2 x 400g tin chopped tomatoes
- 200mL red wine
- 2 litres chicken/beef/vegetable stock
- 80g butter
- 80g plain flour
- 5 cups of milk
- 1 bay leaf
- 1 clove
- nutmeg, to taste
- salt and pepper, to taste
- 250g parmigiano reggiano, grated
- (I use fresh lasagne sheets, which I let cook in the sugo bolognese sauce, in the oven. If you use dried pasta, you will need to cook them first.)
- Heat the oil in the pan. Fry up the bacon.
- Add the onion and garlic. Sauté for 4.5minutes, or until caramelised.
- Add the carrot and celery, cooking for 10minutes, or until softened.
- Add the mince meat to the pan, stirring with a wooden spoon to break up any lumps. Cook for approximately 5 minutes, before adding the herbs. Continue to use the wooden spoon to stir and break up any lumps.
- When the meat is browned and sufficiently broken up, add the tomato paste and tinned tomatoes. Cook for 1-2 minutes.
- Add the red wine. Bring to the boil and reduce the liquid by half. Add the stock, bringing it all to the boil again, then reduce the heat and let it simmer for an hour, stirring every so often. Add additional liquid if required. Remove the bay leaves, when the sugo bolognese has finished cooking.
- Melt the butter in the pan. Add the flour, stirring consistently to form a paste. Be careful not to let the flour colour. After 2-4 minutes, remove from the heat, being careful to keep stirring, to avoid lumps and colouring of the paste.
- Gently heat the milk, bay leaves, clove and nutmeg. Simmer for 15 minutes, stirring gently, giving time for the flavours to infuse.
- Strain the liquid, slowly adding it to the flour and butter paste, whisking it together.
- Bring to the boil, still whisking, then reduce to a simmer for 10 minutes, or until it has thickened and coats the back of a spoon.
- Season with salt and pepper and stir through the parmigiano cheese.
- Cook in salted water, as per instructions. Once cooked, you can put the sheets in a bowl of water with a few drops of olive oil, to prevent them from sticking together while you assemble the lasagne.
Assemble and cook lasagne
- Pre-heat the oven to 180*
- Layer a small amount of sugo bolognese on the bottom of the rectangular dish.
- Place a lasagne sheet in top, cover with some more sugo bolognese, then some bechamel sauce. Repeat the layers until your dish is full, topping every second layer of bechamel with the grated cheese. You ideally want 4-6 layers.
- On the last layer of bechamel sauce, sprinkle grated cheese.
- Bake for 40 minutes.
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