The Shewry Family Lasagna
The Shewry Family Lasagna
Ingredients
For the Bolognese Sauce
- 500 g beef mince
- 1 onion, finely diced
- 3 cloves garlic, finely minced
- 1 carrot, finely diced
- 125 ml red wine
- 800 g crushed tomatoes
- 2 bay leaves
- 1 sprig fresh thyme
- 250 ml water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Béchamel Sauce
- 50 g butter
- 50 g plain flour
- 500 ml milk
- 1/4 teaspoon nutmeg, freshly grated, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1/2 teaspoon salt, or to taste
For Assembly
- 5 fresh pasta sheets, blanched
- 100 g Cheddar cheese, grated
- 50 g Parmesan cheese, grated
- 100 g Mozzarella cheese, grated
Instructions
- 1
Begin by preparing the Bolognese sauce. In a large pan or Dutch oven, brown the beef mince in small batches over medium-high heat. Season constantly with salt and pepper as it cooks, ensuring it fries rather than stews. Remove browned meat and set aside.
⏱️ 10 min
- 2
Add the diced onion, minced garlic, and diced carrot to the same pan. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 3
Return the browned beef mince to the pan. Pour in the red wine and bring to a simmer, allowing it to reduce by half, about 5 minutes.
⏱️ 5 min
- 4
Stir in the crushed tomatoes, bay leaves, fresh thyme sprig, and water. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover, and let the Bolognese simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper as it cooks. Remove bay leaves and thyme sprig before assembly.
⏱️ 180 min
- 6
While the Bolognese simmers, prepare the Béchamel sauce. In a saucepan, melt the butter over low heat. Add the flour and whisk continuously to form a roux. Cook the roux for 2-3 minutes, ensuring it simmers gently without browning.
⏱️ 5 min
- 7
In a separate saucepan, gently warm the milk over low heat until it's hot but not boiling.
⏱️ 5 min
- 8
Gradually add the warm milk to the roux, one ladleful at a time, whisking vigorously after each addition to prevent lumps. Continue until all the milk is incorporated and the sauce is silky smooth and thickened.
⏱️ 10 min
- 9
Season the Béchamel sauce with freshly grated nutmeg, white pepper, and salt to taste. Keep warm or cover to prevent a skin from forming.
⏱️ 3 min
- 10
Preheat your oven to 220°C. Lightly grease a baking dish (approximately 20x30 cm).
⏱️ 5 min•🌡️ 220
- 11
Begin assembling the lasagna. Spread a thin layer of Bolognese sauce on the bottom of the baking dish. Place one blanched pasta sheet over the Bolognese.
⏱️ 2 min
- 12
Layer with Bolognese sauce, then a layer of Béchamel sauce, followed by another pasta sheet. Repeat this layering sequence (Bolognese, Béchamel, Pasta) two more times, for a total of 3 Bolognese layers, 3 Béchamel layers, and 4 pasta layers.
⏱️ 8 min
- 13
Place the final (fifth) pasta sheet on top. Spread any remaining Béchamel sauce over this top pasta layer. Evenly sprinkle the grated Cheddar, Parmesan, and Mozzarella cheeses over the top.
⏱️ 5 min
- 14
Bake the assembled lasagna in the preheated oven for 30 to 40 minutes, or until the top is golden brown and bubbly.
⏱️ 40 min•🌡️ 220
- 15
Once baked, remove the lasagna from the oven and let it rest for 30 minutes before slicing and serving. This allows the layers to set and makes for cleaner portions.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
The Shewry Family Lasagna
For the Bolognese Sauce
- 500 g beef mince
- 1 onion, finely diced
- 3 cloves garlic, finely minced
- 1 carrot, finely diced
- 125 ml red wine
- 800 g crushed tomatoes
- 2 bay leaves
- 1 sprig fresh thyme
- 250 ml water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Béchamel Sauce
- 50 g butter
- 50 g plain flour
- 500 ml milk
- 1/4 teaspoon nutmeg, freshly grated, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1/2 teaspoon salt, or to taste
For Assembly
- 5 fresh pasta sheets, blanched
- 100 g Cheddar cheese, grated
- 50 g Parmesan cheese, grated
- 100 g Mozzarella cheese, grated
Instructions
- 1
Begin by preparing the Bolognese sauce. In a large pan or Dutch oven, brown the beef mince in small batches over medium-high heat. Season constantly with salt and pepper as it cooks, ensuring it fries rather than stews. Remove browned meat and set aside.
⏱️ 10 min - 2
Add the diced onion, minced garlic, and diced carrot to the same pan. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 3
Return the browned beef mince to the pan. Pour in the red wine and bring to a simmer, allowing it to reduce by half, about 5 minutes.
⏱️ 5 min - 4
Stir in the crushed tomatoes, bay leaves, fresh thyme sprig, and water. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover, and let the Bolognese simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper as it cooks. Remove bay leaves and thyme sprig before assembly.
⏱️ 180 min - 6
While the Bolognese simmers, prepare the Béchamel sauce. In a saucepan, melt the butter over low heat. Add the flour and whisk continuously to form a roux. Cook the roux for 2-3 minutes, ensuring it simmers gently without browning.
⏱️ 5 min - 7
In a separate saucepan, gently warm the milk over low heat until it's hot but not boiling.
⏱️ 5 min - 8
Gradually add the warm milk to the roux, one ladleful at a time, whisking vigorously after each addition to prevent lumps. Continue until all the milk is incorporated and the sauce is silky smooth and thickened.
⏱️ 10 min - 9
Season the Béchamel sauce with freshly grated nutmeg, white pepper, and salt to taste. Keep warm or cover to prevent a skin from forming.
⏱️ 3 min - 10
Preheat your oven to 220°C. Lightly grease a baking dish (approximately 20x30 cm).
⏱️ 5 min•🌡️ 220 - 11
Begin assembling the lasagna. Spread a thin layer of Bolognese sauce on the bottom of the baking dish. Place one blanched pasta sheet over the Bolognese.
⏱️ 2 min - 12
Layer with Bolognese sauce, then a layer of Béchamel sauce, followed by another pasta sheet. Repeat this layering sequence (Bolognese, Béchamel, Pasta) two more times, for a total of 3 Bolognese layers, 3 Béchamel layers, and 4 pasta layers.
⏱️ 8 min - 13
Place the final (fifth) pasta sheet on top. Spread any remaining Béchamel sauce over this top pasta layer. Evenly sprinkle the grated Cheddar, Parmesan, and Mozzarella cheeses over the top.
⏱️ 5 min - 14
Bake the assembled lasagna in the preheated oven for 30 to 40 minutes, or until the top is golden brown and bubbly.
⏱️ 40 min•🌡️ 220 - 15
Once baked, remove the lasagna from the oven and let it rest for 30 minutes before slicing and serving. This allows the layers to set and makes for cleaner portions.
⏱️ 30 min