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Italian Lasagne

Lock down Italian flavours during lockdown! Bring Italy to your kitchen table, with this Authentic Italian Lasagne – a hearty classic for a family of carnivores.

By Becca Monaghan

Lockdown Italian flavours during lockdown! Bring Italy to your kitchen table, with this Authentic Italian Lasagne – a hearty classic for a family of carnivores. 6 easy stages: Let’s go!

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Here's what you'll need...

For the bolognese

100 ml olive oil
4 cloves crushed garlic
2 medium chopped onions
3 medium chopped carrots
3 large celery stalks chopped
300 g pancetta
500g minced beef
500g minced pork
300ml red wine
2 cans of chopped tomatoes
2 Tbsp tomato puree
Salt & pepper
10 fresh basil leaves, finely chopped

For the bechamel sauce

150g Butter
100g plain flour
1 litre milk
1 Tbsp Salt, 1 Tbsp Black Pepper, 1 Tbsp Nutmeg

For the build

3 lasagne sheets
Fresh parmesan

Here's how it's done...

Step 1

Add olive oil, crushed garlic, chopped onions, chopped carrots, celery and 300g pancetta. Then, cook for 5 minutes until those onions are golden brown.

Step 2

Add the minced beef and minced pork, and mix everything together. Next, add 300ml red wine and cook until the wine evaporates. Add the chopped tomatoes and tomato puree, and season with salt & pepper and fresh basil leaves. Then, reduce your heat from high to low and cover the pan and cook on the hob for 2 hours.

Step 3

To make bechamel sauce, melt the butter in a pan, add the plain flour. Next, add and whisk the milk and stop when it’s thick yet runny. Add, salt, black pepper, nutmeg and mix.

Step 4

Layer bolognese across the base of oven proof dish, cover with 3 lasagne sheets, add a drizzle of bechamel across the sheets, sprinkle with fresh parmesan and repeat up to 3 layers again.

Step 5

At the final layer, spread a thick covering bechamel across the entire surface, sprinkle liberally with parmesan. Next, turn on the Steam Crisp setting on your Oven – this is going to create a gorgeous crispy top with a mouth-watering moist middle section. Bake for 35 mins @ 200 degrees and rest for 30 minutes before serving.