Italian Lasagne

Ingredients

• 25 gbutter
• 30 ml (2 tbsp)olive oil
• 250 gbacon
• 2 (about 270 g)onions
• 2 (130 g)carrots
• 2 (100 g)celery stalks
• 3 cloves (15 g)garlic
• 1.5 kgmince, half beef and half pork
• 150 mldry white wine
• 45 ml (3 tbsp)tomato paste
• 4bay leaves
• 300 ml, hotstock of choice
• ½ tspground nutmeg
• 18 sheetslasagne
• to finishgrated Parmesan or hard cheese

Instructions

1. 1

   Cook the vegetables

   Melt the butter with the olive oil in a large pot. Add the bacon, onions, carrots, celery and garlic, then cook for 6–8 minutes.

2. 2

   Brown the mince

   Add the mince in 250 g batches, browning each batch evenly. Let the juices evaporate before adding the next batch, and continue until all the mince is browned.

3. 3

   Reduce the wine

   Pour in the white wine and cook until it has almost evaporated.

4. 4

   Add tomato paste

   Stir in the tomato paste and bay leaves, coating the mince evenly.

5. 5

   Caramelise the base

   Cook until you hear a crackling sound at the bottom of the pot, stirring occasionally to prevent burning. This signals that the mince and tomato paste are caramelising.

6. 6

   Simmer the ragù

   Pour in the hot stock, cover the pot and simmer gently for 45 minutes.

7. 7

   Season the ragù

   Taste to check the salt level, then add salt and pepper to taste, along with the nutmeg.

8. 8

   Layer the lasagne

   Heat the oven to 180°C. In a large ovenproof dish (265 × 375 × 55 mm or 4 litres), spread tomato sauce over the base and cover with lasagne sheets. Add meat ragù and béchamel, then repeat to make 3 layers, finishing with béchamel. Grate Parmesan over the top and bake for 1 hour.

What is Italian lasagne?

Lasagne is an Italian baked pasta dish made by layering sheets of pasta with sauce and baking them together. This version pairs a beef-and-pork ragù with béchamel and a hard-cheese topping.

The slow-cooked meat sauce and creamy layers make it a hearty centrepiece. The recipe’s batch-browning and caramelised tomato paste give the ragù a particularly savoury foundation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 42g protein, 45g carbs, 44g fat.

The pasta sheets and vegetables contribute most of the carbohydrates, while the mince and bacon provide much of the protein and fat; butter, oil, béchamel and cheese also add fat. Serve a measured slice with salad or vegetables to balance the richness, noting that the supplied ingredient list does not give quantities for the tomato sauce, béchamel or finishing cheese.

Building flavour in the ragù

Vegetable base: Cooking the bacon with onion, carrot, celery and garlic for 6–8 minutes starts the sauce with a softened, aromatic mixture.

Browned mince: Adding the meat in 250 g batches helps it brown rather than release its juices all at once. Allow each batch’s liquid to evaporate before continuing.

Why the crackle matters

Tomato paste: Once stirred through the meat, it cooks against the bottom of the pot and begins to caramelise. Listen for the stated crackling cue, and stir now and then so the mixture does not catch or burn.

Wine and stock: Let the wine reduce almost completely before adding the stock. The covered, gentle 45-minute simmer then gives the ragù time to meld.

Layering the dish

Base layer: The method starts with tomato sauce in the ovenproof dish, followed by pasta sheets. It then adds ragù and béchamel, repeating for 3 layers.

Top layer: Finish with béchamel and grated cheese, as directed. The listed ingredients do not specify quantities for the tomato sauce or béchamel, so have those ready before assembling.

Baking and doneness

Oven: Bake in a preheated oven at 180°C for 1 hour. Use an ovenproof dish measuring 265 × 375 × 55 mm, or one with a 4-litre capacity.

Check the centre: The recipe gives baking time and temperature but no separate visual doneness cue. If the top is browning quickly, keep an eye on it for the remainder of the bake.

Serving the lasagne

Resting: Allow the baked lasagne to settle briefly before cutting so the layers are easier to serve. Keep portions even to make the 10 servings go further.

On the side: A crisp green salad or simply cooked vegetables make a fresh contrast to the rich ragù and béchamel. Bread is another option for catching any sauce on the plate.

Recipe notes & tips

• Have the vegetables chopped before starting, since the mince is browned in successive batches.
• Let the liquid evaporate between batches so the mince can brown properly.
• Keep the heat gentle during the covered 45-minute simmer.
• Stir occasionally when the tomato paste is caramelising to reduce the chance of scorching.
• Prepare the tomato sauce and béchamel before you begin assembling the layers.

Variations

• Use another stock: Choose your preferred stock for the 300 ml added to the ragù.
• Change the cheese: Finish with grated hard cheese instead of Parmesan, as the recipe allows.
• Adjust the seasoning: Add salt and pepper to taste after checking the ragù.
• Choose the meat ratio: Keep the stated half-beef, half-pork balance or adjust that split to suit your preference.

Common mistakes to avoid

• Adding all the mince at once: Work in 250 g batches and let the juices evaporate between additions so the meat browns.
• Skipping the wine reduction: Cook it until almost evaporated before adding the tomato paste.
• Burning the tomato paste: Stir occasionally once the mixture starts crackling at the bottom of the pot.
• Boiling the ragù hard: Cover it and simmer gently for the specified 45 minutes.
• Starting without the sauces: The method uses tomato sauce and béchamel, so prepare both even though their quantities are not listed among the ingredients.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions until piping hot throughout; add a splash of water and cover loosely if the pasta seems dry.

Frequently asked questions