Main Italian

Nonna Angela’s lasagne

Name: Lasagne (pasta al forno) recipe
Yield: 8
Cuisine: /italian
Ingredients: 250g fresh lasagne sheets; 150g grated Parmesan Cheese block; 250g mozzarella; Butter lettuce leaves, to serve; 80ml olive oil; 1 onion, finely chopped; 1 celery stalk, finely chopped; 1 small carrot, finely chopped; 1 garlic clove, finely chopped; 40.00 ml each finely chopped flat-leaf parsley; 600g beef mince; 300g pork mince; 400ml white wine; 700g bottle tomato passata; 50g butter; 40g plain flour; 500ml milk; White pepper, to season

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by Emiko Davies

CHEF

Mar 17, 2024

“Lasagne, or pasta al forno, is my mother-in-law Angela’s signature dish – the one most requested by her grandchildren and the one she prepares for every family gathering. It’s baked until bubbling and crisp and, since it’s usually being taken to someone’s house, it’s done well in advance. This, I believe, is part of the secret to a good pasta al forno: when the whole thing settles and the flavours mingle. Then it’s reheated, when the edges get extra crunchy – the best bit.” – Emiko Davies. You’ll need a 32cm x 24cm, 7cm-deep rectangle ceramic baking dish, and you'll need to start this recipe a day ahead.

250g fresh lasagne sheets
150g grated Woolworths Parmesan Cheese block
250g mozzarella
Butter lettuce leaves, to serve

Meat sauce

1/3 cup (80ml) extra virgin olive oil, plus 1/4 cup (60ml) extra
1 onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
1 garlic clove, finely chopped
2 tbs each finely chopped flat-leaf parsley, rosemary and sage leaves, plus 1/2 cup extra whole sage leaves
600g beef mince
300g pork mince
400ml white wine
700g bottle tomato passata

Bechamel

50g butter
40g plain flour
2 cups (500ml) milk
White pepper, to season

Method

1.

Prepare the meat sauce at least a day in advance, if possible. Heat the oil in a large saucepan over medium heat. Cook onion, celery, carrot, garlic and herbs with a good pinch of salt flakes for 10 minutes, stirring occasionally, until softened. Add beef and pork and cook, stirring frequently, for 10 minutes until meat is cooked. Pour over the wine. Increase heat to high. Cook, stirring occasionally, for 15 minutes until liquid is reduced significantly. Add passata and 600ml water. Add another good pinch of salt flakes and freshly ground black pepper. Bring sauce to the boil, reduce heat to lowest setting and simmer very gently for at least 1 hour, stirring a few times, until reduced to a slightly thickened, fragrant, rich red sauce. Check seasoning. Set aside.
2.

If making this in advance, transfer the sauce to an airtight container, leave to cool completely and refrigerate until needed.
3.

For the bechamel, heat the butter and flour in a medium saucepan over medium heat and cook, stirring often, for 3 minutes until butter melts, a thick, bubbling paste forms and the flour smells toasted. Slowly whisk in the milk (a little at a time at first), until milk is incorporated and smooth. Cook bechamel for 4-5 minutes, stirring constantly, until thickened and smooth. The sauce should coat the back of a spoon easily, but it doesn’t need to be too thick. Season with salt flakes and white pepper. Set aside. When you’re ready to assemble, preheat oven to 200°C/180ºC. If you made the sauce ahead, reheat it, as it will be easier to layer. Stir warm bechamel through warm meat sauce until combined. Spoon a layer of sauce on the bottom of a 32cm x 24cm, 7cm-deep rectangle ceramic baking dish. Top with a single layer of pasta sheets (cutting to fit), another layer of sauce, a handful of parmesan and some torn pieces of mozzarella dotted here and there.
4.

Continue layering pasta, sauce and cheese, ending with a layer of cheese. Bake for 45-50 minutes until pasta is cooked when you can insert a toothpick or bamboo skewer into the lasagne with no resistance, and top is deep golden. Stand for at least 20 minutes before serving. Just before serving, heat extra oil in a small non-stick frypan over medium heat. Add extra whole sage leaves and cook, stirring constantly, for 30-60 seconds or until very bright green and crisp. Immediately spoon over lasagne, then serve with butter lettuce.