Nigella Lasagna Of Love​​​ Recipe​

This delicious lasagna recipe from Nigella is the perfect comforting meal for a cozy night in. Made with layers of creamy béchamel and a rich, savory meat sauce, it’s both simple and flexible—use ingredients you likely have on hand. It’s a family favorite that delivers that satisfying, cheesy goodness every time!

Ingredients Needed:

For the Meat Sauce:

• 350g / 2¾ cups chopped onions
• 3 – 4 tbsp olive oil
• 125ml / ½ cup full-fat milk
• 4 tbsp tomato puree
• 250g / 9 oz carrots, chopped
• 1 stick celery, chopped
• 4 cloves garlic, peeled
• 150g / 5¼ oz rindless pancetta (or bacon)
• 20g / ¾ oz fresh flat-leaf parsley
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ⅛ tsp dried chili flakes
• 350g / 12 oz minced beef
• 350g / 12 oz minced pork
• 250ml / 1 cup red wine or red vermouth
• 500ml / 2 cups beef stock
• 2 x 400g / 14 oz tins chopped tomatoes
• 2 tsp Maldon sea salt flakes (or 1 tsp fine sea salt)
• 3 fresh bay leaves

For the Béchamel Sauce:

• Vegetable scraps from meat sauce prep
• 1L / 4 cups full-fat milk (plus more as needed)
• 1 tsp Maldon sea salt flakes (or ½ tsp fine sea salt)
• White pepper to taste
• 2 fresh bay leaves
• 100g / 7 tbsp unsalted butter
• 100g / ¾ cup plain flour
• 3 tbsp / 40g freshly grated Parmesan cheese

For Assembling:

• 18-20 dried lasagna sheets
• 1 ball mozzarella cheese, chopped
• 5 tbsp / 40g freshly grated Parmesan cheese

How To Make Lasagna Of Love?

1. Prepare the Meat Sauce: In a large, heavy pot, heat 3 tbsp olive oil over medium-low heat. Add chopped onions and cook for 5 minutes, then reduce to low and cook for 15 minutes, stirring occasionally until softened.
2. Blend Veggies and Meat: Mix 4 tbsp tomato puree into 125ml / ½ cup milk and set aside. In a food processor, chop carrots, celery, garlic, pancetta, parsley, and thyme until finely mixed. Add this blend to the onions, increase the heat to medium-high, and cook for 5 minutes. Add ⅛ tsp chili flakes and cook another 5 minutes.
3. Cook the Meat: Add minced beef and pork to the pot, increase the heat to high, and cook for 5 minutes. Add more olive oil if needed.
4. Add Liquids and Bake: Pour in red wine, beef stock, chopped tomatoes, milk-tomato mixture, sea salt, and bay leaves. Cover and transfer to a 170℃ / 325°F oven. Bake for 1 hour.
5. Prepare the Béchamel Sauce: Heat 1L / 4 cups milk with salt, white pepper, bay leaves, and vegetable scraps from earlier. Bring close to a boil, then cover and let infuse. Strain the milk after 45 minutes.
6. Make the Roux: In a pan, melt 100g / 7 tbsp butter, add 100g / ¾ cup flour to form a paste, and cook for 2 minutes. Remove from heat and gradually whisk in the infused milk until smooth. Return to heat and whisk until thickened. Stir in 3 tbsp Parmesan.
7. Layer the Lasagna: Spread a little meat sauce in the base of a 24 x 35 x 6 cm baking dish, then layer with lasagna sheets, followed by 1/3 béchamel and 1/3 meat sauce. Repeat layers twice, ending with a top layer of pasta. Add any remaining meat sauce liquid on top. Let sit for at least 30 minutes or refrigerate if longer.
8. Bake: Preheat oven to 200℃ / 400°F. Top with mozzarella and Parmesan. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 30 minutes until cheese is golden and lasagna is bubbling.

Recipe Tips:

• Infuse the Béchamel Milk: Don’t skip the infusion step for the béchamel sauce. Heating the milk with vegetable scraps and bay leaves for 45 minutes adds deep flavor, which will make the sauce richer and more delicious.
• Layer the Sauce Evenly: When layering the lasagna, spread the meat and béchamel sauces evenly across each layer of pasta. This helps every bite have the perfect balance of flavors and keeps the lasagna moist.
• Use Full-Fat Milk and Butter: Full-fat ingredients are essential for the best béchamel texture and flavor. Lower-fat versions can make the sauce too thin or watery and affect the lasagna’s richness.
• Bake Covered, Then Uncover: Covering the lasagna with foil for the first 40 minutes traps moisture, allowing the pasta to cook without drying out. Removing it for the last 30 minutes browns the top beautifully for that golden, bubbly finish.
• Let It Rest Before Serving: After baking, let the lasagna rest for at least 10-15 minutes. This helps it set and makes slicing easier, so each piece comes out perfectly intact.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover lasagna cool to room temperature. Once cooled, cover it tightly or transfer it to an airtight container, then refrigerate. It will keep well for up to 3-4 days.
• Freeze: Let the lasagna cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 2-3 months. To thaw, transfer it to the refrigerator overnight.
• Reheat: Place a portion of lasagna on a microwave-safe plate, cover lightly, and heat for 1-2 minutes on high, checking and stirring halfway if needed until heated evenly.

Nutrition Facts:

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 900mg
• Potassium: 600mg
• Total Carbohydrates: 40g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 25g

Try More Nigella  Lawson Recipes:

• Nigella Vegetarian Lasagna Recipe
• Nigella Mushroom Lasagna ​Recipe
• Nigella Leg Of Lamb Recipe