Traditional Lasagne Recipe

Prepare the fresh tomato sauce:

1. Roughly chop the tomatoes - no need to peel or deseed.
2. In a large saucepan, heat the olive oil. Add the onion, carrot and celery, and cook gently for 10–15 minutes until softened but not coloured.
3. Add the tomatoes, sugar, salt, pepper, and herbs.
4. Simmer uncovered for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce is thickening.
5. Remove herbs and blend until smooth, or leave chunky if preferred. Taste and adjust seasoning.

Make the meat base:

1. Heat the olive oil in a large pan. Add the finely chopped onion, carrot and celery, and cook gently for 10 minutes until soft.
2. Add the mince and cook over medium heat until browned, breaking it up with a spoon.
3. Pour in the wine (if using) and simmer for 5 minutes until mostly evaporated.
4. Stir in the beef stock and cook gently until absorbed.
5. Add 500ml of your tomato sauce, season with salt and pepper, and simmer gently for 20–30 minutes until thickened.

Make the béchamel:

1. Melt the butter in a saucepan, then stir in the flour to form a roux. Cook for 1 minute.
2. Gradually whisk in the warm milk, a little at a time, until smooth and creamy.
3. Simmer gently for 5 minutes, stirring constantly, until thickened.
4. Season with salt, white pepper, and a pinch of nutmeg.

Assemble:

1. Preheat the oven to 190°C.
2. Spread a thin layer of béchamel on the base of a large baking dish, followed by a layer of fresh pasta, then a layer of the meat base, a spoonful of béchamel and then a sprinkle of parmesan.
3. Repeat the layers, finishing with a layer of béchamel and a generous layer of parmesan on the top.
4. Bake for 40-45 minutes until golden and bubbly.