Best of the best lasagne

Name: Best of the best lasagne
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 2 h 35 min
Yield: Serves 6-8
Cuisine: Italian recipes
Ingredients: 12 or so dried lasagne sheets (depending on the dish size); 1 tsp sesame seeds; 1 tsp poppy seeds; 20g parmesan, finely grated; For the ragù; 3 tbsp olive oil; 500g pork mince (not lean); 500g beef mince (not lean); 100g diced pancetta; 1 onion, finely chopped; 4 garlic cloves, finely sliced; 2 celery sticks, finely chopped; 1 large carrot, finely chopped; 80g tomato pureé; 300ml red wine; 400g tin chopped tomatoes; 400g passata; ¼ bunch thyme, tied with string; 1 bay leaf; 150ml whole milk; For the bechamel; 80g unsalted butter; 80g plain flour; 750ml whole milk, warmed; 125g ball mozzarella, torn; 20g parmesan, finely grated; ¼ nutmeg, finely grated; 1 tsp cider vinegar; Specialist kit; Deep rectangular baking dish (about 30cm x 20cm)

Pollyanna Coupland
Food producer, delicious.

Published: 3 Jan 24
Updated: 26 May 25

Looking for the best lasagne recipe? This is it: a saucy, slow-cooked, meaty ragù enhanced by a rich, cheesy brown-butter bechamel and layered between al dente pasta sheets with a tiny bit of crunchiness on top. Food producer Pollyanna Coupland has researched the recipe to bring you the ultimate version of this pasta bake.

Tried and tested recipe: “While I’m not veering from the original concept of lasagne (meat ragù, bechamel and pasta), I certainly can’t claim that my recipe is ‘authentic’,” says Pollyanna. “But in my opinion, this is the best version of that dish: sturdy, rich and balanced.”

How to make great ragù: “As the Italians often do, I’ve opted for a half beef mince, half pork mince approach. Pork mince is fattier and more tender than beef, resulting in a softer texture and a more flavourful filling. Cook the mince in a large pan over a high heat, ladling out any liquid released by the meat so it gets a good caramelisation – it’s ready when it’s properly brown, rather than a dull grey.”
Best-ever bechamel: “Regular bechamel is relatively bland (save for a little nutmeg spicing), so my secret trick is to make a brown butter bechamel. It’s easy – when melting the butter for the roux, just keep it foaming away for a little longer until it turns nutty brown, then add the flour and milk as normal. I also add mozzarella, parmesan and a splash of vinegar to the sauce when it’s done – traditional it is not, but delicious it most certainly is.”
Crispy topping: “A crisp top is key to add a little interest, so I suggest always finishing your lasagne with pasta sheets topped with bechamel and extra grated parmesan – the sauce will cook the pasta through but let a few corners poke out and caramelise in the oven.”

Want to understand the secrets behind this recipe’s greatness? Read our full guide to cooking the best lasagne you’ll ever make. Check out our best-of-the best recipes hall of fame too, including the ultimate fish pie and chilli con carne.

Serves 6-8
Hands-on time 30 min. Oven time 45-50 min, plus simmering time 1 hour 15 min

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Ingredients

12 or so dried lasagne sheets (depending on the dish size)
1 tsp sesame seeds
1 tsp poppy seeds
20g parmesan, finely grated

For the ragù

3 tbsp olive oil
500g pork mince (not lean)
500g beef mince (not lean)
100g diced pancetta
1 onion, finely chopped
4 garlic cloves, finely sliced
2 celery sticks, finely chopped
1 large carrot, finely chopped
80g tomato pureé
300ml red wine
400g tin chopped tomatoes
400g passata
¼ bunch thyme, tied with string
1 bay leaf
150ml whole milk

For the bechamel

80g unsalted butter
80g plain flour
750ml whole milk, warmed
125g ball mozzarella, torn
20g parmesan, finely grated
¼ nutmeg, finely grated
1 tsp cider vinegar

Specialist kit

Deep rectangular baking dish (about 30cm x 20cm)

Method

First make the ragù. Heat 2 tbsp of the oil in a large heavy-based saucepan over a high heat and brown the mince, straining off liquid if necessary. Once browned, set aside the mince on a plate. Adjust the heat to medium and add the remaining 1 tbsp oil (if needed), the pancetta, onion, garlic, celery, carrot and a pinch of salt. Cook, stirring, for about 8 minutes until everything is softened but not coloured.
Stir in the tomato pureé and the mince, cook for a minute, then deglaze the pan with the red wine, scraping up any bits stuck to the bottom. Bring to a simmer and cook until the liquid has reduced by around a third (about 5 minutes). Add the tinned tomatoes, passata, herbs and milk. Stir, then cover with a lid and cook gently for 45 minutes. Remove the lid and simmer for 30 minutes more – you want a nice saucy ragù so keep an eye on it, turning the heat down or adding a little water if needed.
Meanwhile make the brown butter bechamel. Melt the butter in a large pan over a medium heat and cook until the white solids have turned brown and smell nutty (about 8 minutes). Stir in the flour, cook for a minute while stirring, then whisk in the milk, bit by bit, until you have a smooth sauce. Add the mozzarella and the parmesan, then stir until melted. Add the nutmeg and vinegar, then season to taste.
Heat the oven to 170°C fan/gas 5. Spoon some of the ragù into the dish (discarding the bay leaf and thyme). Cover well with lasagne sheets, snapping them into pieces if needed, followed by some bechamel. Repeat with another 2-3 layers (ragù, pasta, bechamel), making sure the final two are pasta and bechamel. Sprinkle with both seeds and the parmesan, then put the dish on a baking sheet and cook for 45-50 minutes until golden and bubbling. Remove from the oven and set aside for at least 10 minutes before serving.

Recipe from January 2024 Issue

Nutrition

Nutrition: per serving

Calories: 792kcals
Fat: 43g (20g saturated)
Protein: 43g
Carbohydrates: 48g (15g sugars)
Fibre: 4.5g
Salt: 1.1g

delicious. tips

The trick to turning a good ragù into a great one is a good splash of milk. It might sound strange to add milk to a tomatoey sauce, but it helps round out the flavours, adds richness and tempers the acidity. The calcium also helps to tenderise the meat, creating an even softer texture.

Lasagne is not a dish that should be served straight from the oven. Just like a cake, it needs time to cool and rest before being sliced – dive in too soon and the sauces will still be too liquid, causing the layers to collapse as it goes from baking dish to plate. You’ll need some restraint – leave it to rest in the dish for at least 10 minutes before you serve (at the very least, you’ll decrease the risk of burning your mouth).
You can assemble the dish the day before. Or make the ragù up to 3 days ahead and keep it in the fridge. The ragù freezes well too – defrost, then warm slightly in a pan before using in the lasagne.
Lasagne comes from Emilia-Romagna, that magical region of Italy responsible for parmesan, balsamic vinegar and more, but is now world famous, having made its way onto British restaurant menus and weekly shopping lists.

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