Lasagne - The Italian Way - Recipes | Smeg UK

Lasagne - The Italian Way

Lasagne - The Italian Way



  • 150g spinach
  • 300g 00 pasta flour, plus extra for dusting
  • 2 eggs, plus 1 extra egg if needed
  • salt


  • 250g tender cut beef
  • 1 shallot, diced
  • 175ml red wine
  • 1 tbsp tomato puree
  • 100g passata
  • 450ml beef stock
  • 150g double cream
  • 1tbsp flour
  • 100g Pecorino, grated
  • 20g Parmesan, grated
  • olive oil
  • salt
  • pepper


  1. To prepare the pasta, blanch the spinach in a pan of salted, boiling water for 30 seconds. Drain & squeeze out excess water.
  2. Transfer the spinach to a food processor and add the flour and 2 eggs.  Blitz to form a breadcrumb consistency.
  3. Pour the crumbs into a stand mixer bowl and knead, using the dough hook attachment for 10 minutes, until smooth and elastic. Roll into a ball, wrap in cling film and leave to rest in the fridge for 10–15 minutes.
  4. Roll the dough through a pasta machine, slowly and gradually decreasing the width setting to create 2mm thick sheets of pasta. Cut into 10cm squares and leave to dry out until ready to cook.
  5. Preheat the oven to 180°C.
  6. For the ragù, add a drizzle of olive oil to a pan and turn to a medium heat. Add the shallots and sauté for a few minutes until soft. Stir in the beef pieces and season.
  7. Splash in the red wine to deglaze the pan, then add the tomato puree, passata, and 100g of the beef stock. Continue to cook over a medium heat for 25–30 minutes, or until the sauce has thickened.
  8. In a separate pan, pour in the remaining 200g of the beef stock and stir in the cream. Place over a medium heat and allow to reduce by half – about 10 minutes. Remove the pan from the heat and stir in the pecorino until melted, cover and keep warm
  9. Bring a pan of salted water to a rolling boil and add the pasta sheets. Cook for 2–3 minutes.
  10. To assemble, place a layer of pasta on an ovenproof plate or dish, followed by a layer of the ragù and a layer of the cheese sauce.
  11. Sprinkle each lasagne with the grated Parmesan and place either into the hot oven, or under a grill to melt briefly. Serve immediately.