Classic Lasagna

I love experimenting with lasagna. Whether it's a slow-cooked short rib version, one loaded with Italian pork sausage, or even a pumpkin and ricotta variation, I'm a fan of them all. But for my Pub Grub series, I reckon a classic ragù lasagna is hard to beat.

Rich, meaty, cheesy and guaranteed to feed a crowd.

This recipe made a lasagna in a 20cm x 20cm deep square tin with some ragu leftover. You could also make it in a 22cm x 30 cm rectangular container, you’d just have a couple of layers less to work with.

Fish sauce might be unconventional to some, but it gives it a bit of a salty umami kick!

Ingredients

For the Ragù

• 1kg mince (I used a mix of 70% pork and 30% beef)

• 1 large brown onion, finely diced

• 1 large carrot, finely diced

• 1 stalk celery, finely diced

• 4 cloves garlic, minced

• 1 cup red wine

• 1 bay leaf

• 2 x 400g tins Mutti tomatoes

• 1 tablespoon tomato ketchup

• 1 tablespoon fish sauce

• 1 tablespoon chopped fresh basil

• 1 teaspoon chopped fresh rosemary

• 1 teaspoon chopped fresh thyme

• 1 teaspoon dried oregano

• A Parmesan rind, if you have one

• Salt and pepper, to taste

For the Béchamel

• 80g butter

• 80g plain flour

• 800ml milk

• 1 cup grated mozzarella

• ½ cup grated parmesan

• Pinch of nutmeg

• Salt and white pepper, to taste

To Assemble

• Fresh lasagna sheets

• Extra mozzarella and parmesan for topping

If using dried lasagna sheets, blanch them in boiling water for 1 minute before transferring to cold water. This helps ensure they cook evenly and become beautifully tender.

Method

Make the Ragù

1. Heat a large heavy-based pot over medium-high heat.

2. Add the onion, carrot and celery and cook for 5–7 minutes until softened.

3. Stir through the garlic and cook for a further minute.

4. Add the mince and cook until browned, breaking it up with a spoon as it cooks.

5. Pour in the red wine and simmer until reduced by about half.

6. Add the tomatoes, ketchup, fish sauce, herbs and bay leaf.

7. Season with salt and pepper, then reduce the heat and simmer gently for 1½–2 hours, stirring occasionally, until rich and thick.

Make the Béchamel

1. Melt the butter in a saucepan over medium heat.

2. Add the flour and cook for 1–2 minutes, stirring constantly.

3. Gradually whisk in the milk until smooth.

4. Simmer gently until thickened.

5. Stir through the mozzarella, parmesan and nutmeg.

6. Season with salt and pepper.

Assemble

1. Preheat your oven to 200°C fan-forced.

2. Spread a thin layer of ragù over the base of a baking dish.

3. Add a layer of lasagna sheets, followed by ragù and béchamel.

4. Repeat the layers until everything is used, finishing with béchamel.

5. Top generously with extra mozzarella and parmesan.

Bake

1. Cover with foil and bake for 30 minutes.

2. Remove the foil and bake for a further 20–30 minutes until golden, bubbling and irresistible.

3. Rest for 10–15 minutes before slicing.

Serve with a simple green salad.