Straight from the Ottolenghi Test Kitchen comes our highly requested lasagne recipe, a fresh twist on the Italian classic. It's an Ottolenghi creation that combines traditional comfort food with the freshness and tang of herbs and caper-berries and herbs in the salsa verde. This zesty Italian green sauce cuts through the richness of the ragu adding a bright, herby note.
Easy to follow, our recipe guides you through creating the perfect ragu, a classic béchamel and assembly.
Versatile for any season, serve with one of our many signature salads in the spring or summer or a tray of roasted root vegetables in the autumn or winter.
RAGU | |
4 | carrots (200g), peeled and roughly chopped |
1 | large onion (200g), roughly chopped |
4 | celery stalks (200g), roughly chopped |
3 | garlic cloves, peeled |
30g | unsalted butter |
2 tbsp | olive oil + 1 tsp for baking |
400g | pork sausages, casings removed and broken into chunks |
500g | beef mince (12% fat) |
3 tbsp | mild biber paste, or tomato paste |
250ml | red wine, we recommend a full bodied Italian |
300ml | passata |
black pepper | |
flaked sea salt | |
BÉCHAMEL | |
50g | unsalted butter |
50g | plain flour |
500ml | milk |
¼ tsp | grated nutmeg |
black pepper | |
flaked sea salt | |
LASAGNE | |
250g | lasagne pasta sheets |
100g | parmesan, grated |
250g | pre-grated mozzarella |
SALSA VERDE | |
15g | parsley, finely chopped |
100ml | olive oil |
1 tbsp | white wine vinegar |
25g | caperberries (or capers), finely minced |
½ | shallot, sliced finely into half moons (40g) |
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