The Ultimate Lasagne

Ingredients 

Napoli sauce 

• 60ml olive oil 

• ½ brown onion 

• 4 garlic cloves, smashed

• 5 basil leaves

• 1/2 tsp salt 

• 2x400g tins plum tomatoes 

• Brown sugar, optional 
  

Ragu 

• 40ml olive oil 

• 300g ground pork 

• 300g ground beef

• 400g pork fennel sausages, casings removed

• 100g diced pancetta

• 1/2 tbsp dried oregano 

• 1/2 large carrot, diced

• 2 celery stalks, diced

• 1 medium brown onion, diced 

• 3 cloves garlic, smashed 

• 1 cup red wine 

• 1/2 cup verjuice 

• 2 fresh bay leaves 

• 375ml beef stock

• Salt & white pepper

Bechamel

• 1 litre full cream milk 

• 100g salted butter

• 100g plain flour

• 50g grated Pecorino Romano 

• Salt & white pepper

• 350-400g fresh lasagne sheets

• 125g parmesan 

• 300g grated mozzarella

Method

Begin with the napoli sauce. Add oil & onion, sliced side down in the Tefal Saucepan over medium-low heat. Cook for 6 minutes, or until oil is infused. Add garlic, basil & salt. Reduce heat to low, cook for 6 minutes, until garlic starts to colour. Add tomatoes, then squish with a spoon to break up. Add 125ml water to one of the cans, swivel, then pour into the saucepan. Bring to a gentle simmer, stirring often, for 30 minutes over low heat. Remove & discard the onion. Season to taste, adding a little sugar if too acidic. 

Make ragu. Heat oil in Tefal Wok over medium heat. Add the meats, breaking them down until browned, 8 minutes. Remove from the wok, cook pancetta for 8 minutes until the fat is rendered. Remove with a slotted spoon, set aside with the meat. Add the carrot, celery, onion, garlic & oregano to the wok. Cook for 8 minutes, until soft & begin to caramelise. Add the wine & verjuice & stir to deglaze the wok. Cook for 10 minutes until reduced.

Return meat to the wok, as well as stock, napoli sauce & bay leaves. Stir, bring to a simmer then reduce heat to low & cook for 2.5hrs. Season to taste, pour into a large bowl. Rinse wok & saucepan.

Make the Bechamel by pouring the milk into saucepan to gently heat through. Set aside. Melt butter in wok over medium-low heat, add the flour, stirring constantly with a rubber spatula for 5 minutes until thickened & smooth. Add the warm milk, 1 cup at a time, stirring quickly between additions, until fully incorporated & silky. Add cheese, season to taste, cover with glass lid & set aside.

Preheat the fan oven to 160C. Spoon a thin layer of ragu fat over the base & sides of the Tefal Saute pan. Sprinkle with a little parmesan. Now Add a thin layer of ragu, followed by lasagne sheets in a single layer, you will need to cut the pasta to fit. Drizzle over 1.5 cups bechamel sauce, then sprinkle generously with mozzarella and parmesan. Layer two more times, starting with the pasta & ending with a generous layer of bechamel sauce and grated cheese. Place in the oven and cook for 45 minutes, until golden and bubbly. Rest for 1 hour before slicing. 

Recipe adapted from 1800 Lasagne, Melbourne.