The Best Lasagne
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes
Cooking time: 80 minutes
Serves 10-12 people
For the mince
- 1kg/2.2lbs pork and veal mince
- 3 teaspoons fennel seeds
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1-2 teaspoons cayenne pepper (depending on how hot you want it)
- 1 teaspoon black pepper
For the tomato sauce
- 3 tablespoons olive oil
- 3 onions, peeled and diced
- 8 garlic cloves, sliced
- 4x400g/14oz. tins diced tomatoes
- 1/2 cup tomato paste
- 1 teaspoon smoked paprika
- Salt, sugar and pepper to taste
For the bechamel sauce
- 150g/5ozs. butter
- 1/2 cup plain all purpose flour
- 6 cups milk, hot
- 3/4 cup grated parmesan cheese
- 1/2 teaspoon fresh nutmeg
- salt and pepper
For the lasagne
- Oil for greasing
- 1.5 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 6 lasagna sheets
Step 1 - First season the mince. You can use Italian sausage but it's easy to make your own and this tends to have less fat. Not that I care about fat but hopefully you know what I mean. Mix all of the ingredients together in a bowl and set aside.
Step 2 - Then make the tomato sauce. Heat some oil in a very large cast iron pot on medium heat and add the onions and cook until soft and fragrant. Add the garlic and cook for a minute. Then add the tomatoes and tomato paste and cook for 5 minutes. Then add the mince and cook in the tomato sauce until the sauce has reduced and is more concentrated (20-30 minutes).
Step 3 - Meanwhile make the bechamel sauce. Brown the butter in a saucepan so cook it on medium high heat until it smells nutty and sweet. Add the flour and stir well. Then add the milk one cup at a time mixing well between each addition. Add the cheese and then season with nutmeg, salt and pepper to taste.
Step 4 - Preheat oven to 170C/340F. Grease a large lasagne tray and spread some bechamel on the base. Place a layer of lasagne sheets on top and then layer with the mince and the bechamel repeating until you get three layers. End off with mince and bechamel and then add mozzarella and more parmesan on top. Bake for 30 minutes or until pasta is done.