I make Neil Perry’s Lasagna with a few useful tweaks:
I use ONE tub of bocconcini (it really is plenty!) – I think that’s around 200/250g – instead of buffalo mozzarella. You can use BM if you are being fancy, but we are often on a budget, so we go for bocconcini (and use less than suggested) I just dot 5 of the cheesy balls between each layer and that’s heaps by the time you add creamy béchamel and parmesan.
I only use 500ml of milk for the béchamel sauce
I add paprika and some dried oregano to the sauce
I add extra fresh herbs, depending on what’s in the garden
I cook the meat sauce down for a bit longer than Neil does, just to reduce it a bit and add a bit more depth of flavour – cook the meat sauce for 10 minutes as suggested, but leave it simmering while you turn on your oven and then start making the béchamel. By the time the bechamel’s thickened, the meat sauce will be ready.
The key to a good lasagna (in my opinion) is quite a wet meat sauce. This stops the sauce from tasting too rich and roasted and helps the pasta cook evenly (no crunchy dried out edges for this lasagna lady!)
You should make this too, if you’re not a vegetarian… My family really loves it A LOT! It’s their favourite lasagna.
Neil’s Recipe
Ingredients
9 instant lasagne sheets
500g fresh buffalo or cow’s-milk mozzarella
100g freshly grated parmesan
Meat sauce
1 tbsp extra virgin olive oil
1 onion, finely chopped
6 cloves garlic, finely chopped
300g pork mince
300g veal mince
sea salt and freshly ground pepper
2 tsp plain flour
2 tbsp balsamic vinegar
a pinch of caster sugar
700ml tomato passata
400g canned diced tomatoes
2 large handfuls basil leaves
Béchamel sauce
50g unsalted butter
2 tbsp plain flour
600ml milk
sea salt and freshly ground pepper
Preheat the oven to 190°C.
Adjust the oven racks so the dish can sit in the middle.
To make the meat sauce, heat the oil in a large heavy-based frying pan over medium heat.
Cook the onion, stirring occasionally, until softened but not browned.
Add the garlic and cook until fragrant.
Increase the heat to medium-high and add the meats and a pinch of salt and pepper.
Cook, breaking up the meat with a wooden spoon, for 4 minutes or until it loses its raw colour but is not browned.
Add the flour and cook, stirring, for 2 minutes.
Add the vinegar and cook, stirring occasionally, until it has almost evaporated.
Add the sugar, passata and tomatoes and simmer for 10 minutes or until the sauce thickens slightly.
Check the seasoning, stir in the basil and set the meat sauce aside.
To make the béchamel, melt the butter in a heavy-based saucepan over low-medium heat.
Add the flour and cook, stirring, for 1-2 minutes.
Remove the pan from the heat and add the milk all at once, whisking constantly, to avoid any lumps.
Return the pan to the heat and keep whisking, until the sauce boils and thickens.
Remove from the heat and season.
To assemble the lasagne, spread a quarter of the meat sauce in the base of a 29cm x 23cm x 7cm lasagne dish.
Place 3 of the lasagne sheets over the sauce.
Spread another quarter of the sauce over the pasta, then a third of the mozzarella, torn into pieces.
Continue layering the pasta, meat sauce and mozzarella two more times.
Pour the béchamel sauce evenly over the final layer of mozzarella, then sprinkle with the parmesan.
Cook the lasagne for 30 minutes or until the cheese is brown and the sauce is bubbling.
Let the lasagne stand for 10 minutes before serving.