Anyway, lets not get distracted.. back to the recipe! The ingredients list here is big and to make this from scratch is quite a long winded job but it's definitely worth it for a really really good lasagne! The creamy homemade white sauce makes all the difference so don't be tempted to use a jar. Warming the milk with bay leaves and clove studded onions as per the recipe here makes it extra special. Whisk whisk whisk to ensure a smooth white sauce too!
Ingredients (serves 6)
- 1 carrot
- 1 onion
- 2 sticks of celery
- 2 cloves of garlic
- A glug of olive oil
- A small handful of pancetta cubes
- Minced beef (750g)
- A glass of red wine
- 4 tbsp of Lea & Perrins Worcestershire Sauce
- 1 tbsp of tomato purée (try sundried tomato puree - extra spesh!)
- A tin of chopped tomatoes (400g)
- Beef stock (250ml)
- 12 no-cook lasagne sheets
- A ball of mozzarella cheese
- A block of Parmesan cheese
- A handful of basil leaves
- Butter (50g)
- Flour (50g)
- Milk (500ml)
- 6 cloves
- Couple of bay leaves
- 1 onion
- Heat the olive oil in a large saucepan and add the pancetta and brown.
- Dice the carrot, celery, garlic and 1 of the onions.
- Add the beef and brown well.
- Squeeze the tomato purée into the pan and coat everything.
- Then pour in the wine and Worcestershire sauce.
- Let the liquid bubble for a few minutes before adding the chopped tomatoes and the stock.
- Bring to the boil, then turn down to a gentle simmer for at least an hour to allow the mixture to reduce.
- Halve the other onion and stud with the cloves.
- Heat the milk in a saucepan with the studded onion and bay leaves.
- Melt the butter in another medium sized saucepan.
- Beat in the flour and cook for a minute (making a roux).
- Pour in the strained, infused milk slowly, whisking constantly. Only add more milk once the last has been fully incorporated and is lump free.
- Preheat the oven to 180°C.
- Spread the meat sauce over the bottom of a rectangle baking dish.
- Cover the layer with lasagne sheets, snapping them where needed to fit the dish.
- Spoon over a little white sauce and top with torn pieces of mozzarella, grated Parmesan and a few torn basil leaves.
- Repeat, finishing with a top layer of lasagne sheets.
- Scatter over a final layer of only cheese, then place in the oven for 30 minutes.
- Serve with some salad & garlic bread!
You can find the original recipe on the Lea and Perrins website here along with loads of other recipes using their Worcestershire sauce - everything from basics like cheese on toast through to marinated chicken with minty fresh potato salad. If you're more of a visual kind of person, why not watch their recipes being cooked on their youtube channel! Pretty cool!
**If you've not already guessed, this is a sponsored post of sorts. Lea & Perrins did not pay me to write this post but they did provide the ingredients required for the dish. All opinions are my own - it really was a tasty lasagne!**