Delicious Lasagne(for when you CAN be bothered)

Like it says in the title, this one is for when you can be bothered and really want to spend a good 1-1.5 hours in the kitchen and make something fantastic. Pour yourself a glass of wine and put some music on!

To make a lasagne for 2-3 people (I’m not good with leftovers) you’ll need: 

  • 75g diced smoked pancetta
  • 500g beef mince (I used 10% fat)
  • 1 tbsp olive oil
  • 400g chopped tomatoes
  • 10-12 lasagne sheets
  • 1/2 finely diced white onion
  • 100g finely chopped mushrooms
  • 1 cube beef stock
  • A splash of red wine
  • 4 minced garlic cloves
  • 1 tbsp black pepper
  • Salt
  • 1/2 tbsp dried marjoram
  • 1/2 tbsp oregano
  • Sprinkling of dried chillies
  • 50g grated dry parmesan
  • 10-15cm metal tin(deep but narrow)

For the béchamel sauce:

  • 50g butter
  • 50g plain flour
  • 250-300ml of milk (I used almond)
  • 150g grated cheddar
  • Sprinkling of black pepper
  1. Start off by making the meat sauce. Fry off the pancetta in a big frying pan (no oil) for 6-7 minutes until it’s crispy.
  2. Add the beef mince and separate thoroughly, cook until almost done
  3. Add the wine and crumble in the beef stock, let it bubble for a few minutes until the wine evaporates
  4. Add the garlic and fry for a few minutes, then add the onion and fry until slightly brown
  5. Pour in the chopped tomatoes, add salt, pepper, marjoram, oregano and the dried chilli
  6. Put on a medium heat and bring to boil, cover with a lid and let simmer
  7. While your sauce is simmering, start making your béchamel sauce. I used to hate making it but now I find it very easy.
  8. In a medium sized sauce pan melt the butter on a medium heat
  9. Once the butter has melted, slowly bit by bit add the flour and mix it in (I use a tiny whisk to make sure it incorporates). Make sure the roux doesn’t get too gummy, it should have the texture of a thick soup
  10. Bit by bit start adding the milk and mix well, until the sauce starts thickening. Don’t pour all the milk in at once
  11. Then bit by bit start adding the grated cheddar and mix well. Let it simmer for a bit but continue to stir
  12. Take the cheese sauce off the heat, turn off the heat under the meat sauce and warm up the oven to 190C
  13. Meanwhile, start layering your lasagne. Start with a thick layer of meat, followed by a layer of béchamel sauce and then lasagne sheets, break them into halves or quarters to cover the whole surface area. Don’t worry if they overlap a little, continue layering until you’ve used up all the meat, leave enough for a thin layer of béchamel sauce at the end.
  14. Use the leftover béchamel sauce to cover your top layer of lasagne sheets, then cover with another layer of lasagne sheets. Wrap the tray in tin foil and put it in the oven for 35-40 minutes (put a drip tray underneath as my dish was overflowing and bubbling)
  15. Once 40 minutes have passed, take the tray out, leave it to cool for 5 minutes, take off the foil carefully (wear oven gloves!)
  16. Take off the top sheet of lasagne sheets and bin them (thanks, mum!)
  17. Cut. Serve. Sprinkle with parmesan


This should come out moist and full of flavour. Serve with a fresh salad or some garlic bread if you need more carbs with your carbs (I like to dip mine in the sauce!)

I’ve enjoyed mine with a glass of Cabarnet Savaugnion but you can also have a creamy porter or a stout, or zesty IPA to break up the richness of the dish.

Anya xx

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