Description
Jamie Oliver’s Lasagne is a traditional Italian lasagne made with layers of slow-cooked meat ragu, creamy béchamel sauce, and pasta sheets, all topped with a generous amount of melted cheese. This version includes Jamie’s signature touches, such as the use of fresh herbs and a blend of ground meats for a richer flavor.
Ingredients
Scale
For the Ragu (Meat Sauce):
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- 1 tablespoon olive oil
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- 2 onions, finely chopped
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- 2 carrots, finely chopped
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- 2 celery sticks, finely chopped
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- 4 cloves garlic, minced
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- 500g (1 lb) ground beef
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- 500g (1 lb) ground pork
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- 2 x 400g (14 oz) cans of chopped tomatoes
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- 2 tablespoons tomato paste
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- 1 beef or vegetable stock cube
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- 2 bay leaves
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- Fresh thyme or rosemary, a few sprigs
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- Salt and pepper to taste
For the Béchamel Sauce:
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- 75g (5 tablespoons) unsalted butter
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- 75g (1/2 cup) all-purpose flour
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- 1 liter (4 cups) milk
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- 1 bay leaf
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- Salt, pepper, and nutmeg to taste
For the Lasagne:
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- 300g (10 oz) lasagne sheets (fresh or dried)
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- 150g (5 oz) grated mozzarella or cheddar cheese
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- 50g (1.75 oz) grated Parmesan cheese
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- Fresh basil leaves for garnish (optional)
Instructions
Step 1: Prepare the Ragu
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- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onions, carrots, and celery. Cook for about 10 minutes until the vegetables are softened and beginning to caramelize.
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- Add Garlic and Meat: Stir in the minced garlic and cook for another minute. Then add the ground beef and pork, breaking it up with a spoon. Cook until the meat is browned all over.
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- Add Tomatoes and Seasoning: Stir in the chopped tomatoes, tomato paste, red wine (if using), stock cube, bay leaves, and fresh herbs. Season with salt and pepper. Bring to a simmer, then reduce the heat to low and let the sauce cook slowly for about 1 hour, stirring occasionally.
Step 2: Prepare the Béchamel Sauce
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- Make the Roux: In a separate saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 2-3 minutes until it forms a paste and starts to bubble slightly.
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- Add the Milk: Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Add the bay leaf and continue to cook, stirring constantly, until the sauce thickens.
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- Season the Sauce: Remove the bay leaf and season the béchamel sauce with salt, pepper, and a pinch of nutmeg. Set aside.
Step 3: Assemble the Lasagne
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- Preheat the Oven: Preheat your oven to 180°C (350°F).
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- Layer the Lasagne: In a large baking dish, start with a layer of ragu, followed by a layer of lasagne sheets. Spoon over some béchamel sauce, then repeat the layers until you’ve used up all the ingredients, finishing with a layer of béchamel sauce on top.
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- Add Cheese: Sprinkle the grated mozzarella or cheddar over the top, followed by the grated Parmesan.
Step 4: Bake the Lasagne
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- Bake: Place the lasagne in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and bubbling.
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- Rest: Allow the lasagne to rest for 10 minutes before slicing and serving. This helps the layers set and makes it easier to cut.
Step 5: Serve
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- Garnish and Serve: Garnish with fresh basil leaves if desired and serve hot with a side salad or garlic bread.