EquipmentFood processor, deep 28cm frying pan or casserole, medium saucepan and 30 × 20cm baking dish.
Ingredients
- For the ragù
- For the béchamel
- To assemble
Method
- Put the sliced mushrooms in a food processor and pulse until very finely chopped. Do not blend them into a paste.
- Heat the oil in the deep frying pan or casserole over a high heat. Brown the mince in two batches, breaking it up as it cooks. Keep cooking until all the released liquid has disappeared and brown bits form on both the meat and the bottom of the pan. Transfer the mince to a bowl; leave the browned bits where they are.
- Add the blitzed mushrooms and cook for 5–6 minutes, stirring, until their moisture has evaporated.
- Add the onion, grated carrot and celery. Cook for 8–10 minutes until softened, scraping up the browned mince from the bottom of the pan as the vegetables release their moisture.
- Add the anchovies and cook for 1 minute, stirring until they disappear into the vegetables. Add the garlic and cook for 30 seconds.
- Stir in the tomato purée and cook for 2–3 minutes until it darkens slightly.
- Pour in the wine, scrape the bottom of the pan thoroughly and bubble until reduced by about half.
- Return the mince to the pan. Add the chopped tomatoes, half a tin of water, oregano, bay leaf and black pepper. Bring to a simmer and cook uncovered for about 45 minutes, stirring occasionally, until rich and thick. Remove the bay leaf, taste and add salt if needed.
- For the béchamel, melt the butter in a medium saucepan over a medium heat. Stir in the flour and cook for 2 minutes.
- Gradually whisk in 650ml of the milk until smooth. Continue stirring constantly, making sure the spoon or whisk reaches the bottom of the pan so the sauce does not catch.
- Bring the sauce almost to the boil. By this point it should be thick and glossy. Remove from the heat, stir in the nutmeg and 100g Cheddar, then season.
- If necessary, stir in some or all of the remaining 100ml milk. The finished béchamel should have the consistency of thick paint: loose enough to spread but not watery.
- Heat the oven to 190°C (170°C fan).
- Spread a thin layer of ragù over the base of the baking dish and cover with lasagne sheets.
- Add a layer of ragù, then béchamel and a light scattering of the 60g Cheddar or mozzarella. Cover with pasta and repeat until you have three generous ragù layers, each followed by béchamel and a little cheese.
- Finish with a final layer of pasta, the remaining béchamel and the 150g Cheddar. Bake for 35–40 minutes until deeply golden and bubbling at the edges.
- Rest for 15–20 minutes before cutting. This allows the layers to settle and makes the lasagne much easier to serve.
Top tip
Do not stop browning the mince while it is still grey and watery. Once the liquid evaporates, the meat starts to brown through the Maillard reaction. Those browned bits are concentrated flavour and will loosen naturally when the vegetables and wine go into the pan.
Serve with
A simple green salad dressed with a sharp vinaigrette. The lasagne is rich enough without garlic bread.
Allergen note
Contains milk, wheat or gluten and fish. Celery and wine are also used. Check the lasagne sheets, anchovies and cheese packaging for any additional allergens.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze in portions. Defrost in the fridge and reheat only once, until piping hot throughout.
