Epic Lasagne Recipe


– 1 onion, finely chopped – 1 small celery stick, finely chopped – 1 small carrot, finely chopped – 1 garlic clove, finely chopped – 1 sprig of fresh rosemary, finely chopped – 3 sage leave – A handful of fresh flat-leaf parsley, finely chopped – 100 ml extra virgin olive oil


Bechamel sauce: – 50 g butter – 40 g plain flour – 500 ml whole milk – Ground white pepper – Grated nutmeg (optional) For the layers: – 150 g grated parmesan – 250 g mozzarella – 1 packet of lasagne sheets (try to get fresh pasta)

Meat sauce: 1. In a deep large pan, cook the onion, celery, carrots, garlic, and herbs in olive oil until the vegetables are soft.

Add the minced beef and pork, breaking it up, and cook for approximately 7 minutes or until it turns an opaque color. 

Season with salt and pepper, then pour in the white wine. Turn the heat up high and cook, stirring occasionally, until the liquid has reduced significantly, about 10 minutes. 

Add the tomato passata, water, and another pinch of salt and pepper. Bring to a boil, then reduce the heat and let simmer gently for approximately 1 hour, stirring occasionally.  

Bechamel sauce: 1. In a saucepan over low-medium heat, melt the butter, then add the flour and stir together until a thick paste forms.

Gradually add the milk, whisking until the mixture is smooth. Cook for approximately 10 minutes, stirring constantly, until thickened.  

Season with salt, white pepper, and grated nutmeg if desired, then set aside. 




Palm Tree
Palm Tree