Italian Lamb Lasagna with Pecorino Béchamel Recipe

Ingredients

Ingredient notes and substitutions

• Ground lamb – choose good quality mince. Lamb is naturally fatty, so you will drain off some fat after browning.
• Soffritto – carrot, celery and onion provide the flavour base for the ragu.
• Garlic – use fresh cloves for the best flavour.
• Wine – red wine is recommended for depth, though white wine or no wine at all will also work.
• Tomato – passata (tomato purée) gives a smooth sauce, but crushed tomatoes are an acceptable substitute.
• Stock – low-sodium chicken stock lets you control the final seasoning.
• Herbs – fresh rosemary and bay leaf add traditional aroma.
• Pasta dough – Italian 00 flour and good eggs produce tender sheets; fresh store-bought lasagna sheets are a convenient alternative.
• Bechamel – make with whole milk, butter, flour and a pinch of nutmeg for a rich texture.
• Pecorino Romano – its sharp, salty character complements lamb; Parmigiano Reggiano can be used if preferred.

To make the ragu

Finely chop the carrot, celery and onion and set aside.

Heat a drizzle of olive oil in a large pan and brown the lamb. Remove browned lamb with a slotted spoon and pour the rendered fat into a separate bowl to discard once solidified.

Add about 1 tablespoon of olive oil to the pan and gently sauté the soffritto over medium-low heat until soft but not browned, about 10 minutes.

Add the garlic and cook for 1 minute, then return the drained lamb to the pan. Pour in the red wine and reduce for 2–3 minutes until the alcohol smell has gone.

Add the tomato passata, half the chicken stock, a bay leaf and a rosemary sprig. Stir, then simmer uncovered for about 4 hours, adding the remaining stock halfway through. Add a little extra water if the sauce reduces too much.

Make the pasta dough

Make a well of flour on a clean surface and add the eggs in the centre. Lightly beat the eggs with a fork, then gradually incorporate flour until a rough dough forms.

Knead the dough by hand for about 10 minutes until smooth and elastic. If the dough is sticky, add a little more flour; if it’s dry, wet your hands and continue kneading. Wrap the dough in plastic wrap and rest for at least 30 minutes.

Make your bechamel

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute to form a roux.

Slowly whisk in half the milk until smooth, then add the rest and whisk until thickened and lump-free. Season with salt, pepper and freshly grated nutmeg, then stir in the grated Pecorino until melted. Set aside.

Roll out and blanch the pasta

Bring a large pot of salted water to a boil.

Set your pasta machine to the widest setting. Cut the rested dough in half; keep one half wrapped while you work with the other.

Pass the dough through the machine at the widest setting several times, folding it like a leaflet between passes to develop structure. Then roll the sheet through progressively narrower settings until you reach the third-to-last setting (often number 7).

Cut sheets to fit your baking dish. Blanch 2–3 sheets at a time in the boiling water for 1 minute, then transfer to a clean kitchen towel to dry for a few seconds. Repeat with the remaining dough.

Layer the lasagna

If baking immediately, preheat the oven to 200°C (400°F).

Spread a thin layer of ragu on the bottom of your baking dish and place the first pasta layer on top. Trim any excess sheets.

For each layer, spread a generous spoonful of ragu, followed by a ladleful of bechamel. Repeat to build about six layers, finishing with a final layer of ragu and a generous covering of bechamel. Grate Pecorino over the top.

Bake uncovered for 30–40 minutes until golden and bubbling. Let the lasagna rest for 10 minutes before slicing and serving.