Nigella Lasagne of Love

Nigella Lasagne of Love is made with minced beef and pork, pancetta, onions, carrots, celery, garlic, red wine, tomatoes, béchamel, dried lasagne sheets, mozzarella, and Parmesan. This recipe creates a rich, celebratory lasagne layered with traditional flavors and oozy cheese. It takes about 3 hours and serves 8.

Ingredients

For the Meat Sauce:

• 2 large onions (approx. 350g), chopped
• 3–4 tbsp olive oil
• 125ml full‑fat milk
• 4 tbsp tomato purée
• 2 carrots (approx. 250g), roughly chopped
• 1 celery stick, roughly chopped
• 4 garlic cloves
• 150g pancetta or rindless bacon
• 20g flat‑leaf parsley
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ⅛ tsp dried chilli flakes
• 350g minced beef
• 350g minced pork
• 250ml red wine or red vermouth
• 500ml beef stock
• 2 x 400g tins chopped tomatoes
• 2 tsp sea salt flakes (or 1 tsp fine salt)
• 3 fresh bay leaves

For the Béchamel:

• Vegetable peelings from above
• 1 litre full‑fat milk (plus extra if needed)
• 1 tsp sea salt flakes (or ½ tsp fine salt)
• Pinch of white pepper
• 2 bay leaves
• 100g unsalted butter
• 100g plain flour
• 3 tbsp freshly grated Parmesan

To Assemble:

• 18–20 dried lasagne sheets
• 1 ball mozzarella, shredded
• 5 tbsp freshly grated Parmesan

Instructions

1. Make the Meat Sauce:
   • Heat 3 tbsp oil in a large casserole. Cook onions over medium–low heat for 5 mins, then lower heat and cook 15 mins until soft.
   • Meanwhile, blend carrots, celery, garlic, pancetta, parsley, thyme until finely chopped.
   • Add this veg mix to the onions, cook over medium heat 5 mins, then stir in chilli flakes and cook 5 more mins.
   • Turn heat up, add minced beef and pork, cook 5 mins.
   • Pour in red wine, bubble up, then stir in beef stock, chopped tomatoes, tomato‑purée milk mix (125ml milk + purée), salt, and bay leaves. Bring to a simmer, cover, and transfer to 170ºC/150ºC Fan oven for 1 hour.
2. Make the Milk Infusion:
   • Pour 1 litre milk into saucepan with onion peelings, salt, pepper, and bay leaves. Bring to near‑boil, remove from heat, cover, and steep for 45 mins. Strain milk into jug, topping up with extra milk if needed.
3. Make the Béchamel:
   • Melt butter in clean pan, stir in flour over medium heat for 2 mins to form a roux.
   • Remove from heat and whisk in infused milk gradually until smooth.
   • Return to low heat and whisk 5–7 mins until thick and smooth.
   • Off heat, stir in Parmesan and season to taste. Set aside.
4. Assemble the Lasagne:
   • In a 24×35×6 cm dish on a baking tray, spread a couple ladlefuls of meat sauce, enough to cover the base with liquid.
   • Cover with lasagne sheets (snap extras to fill).
   • Spoon on ⅓ of béchamel, then ⅓ meat sauce. Repeat layering two more times.
   • Finish with a top layer of lasagne sheets, then spoon over reserved meat sauce to lightly cover.
   • Leave to rest 30 mins (or up to 2 days refrigerated).
5. Bake:
   • Preheat oven to 200ºC/180ºC Fan.
   • Top lasagne with shredded mozzarella and grated Parmesan.
   • Cover loosely with foil and bake 40 mins (if cold, bake 1 hour).
   • Remove foil and bake another 30 mins until cheese is bubbly and golden.
   • Let stand 20–30 mins before slicing.

Recipe Tips

• No-Boil Sheets: Meat sauce softens dry lasagne sheets sufficiently.
• Prep in Advance: Layered lasagne can rest in fridge, building flavor and texture.
• Freeze Perfectly: Cut into portions for easy reheating later.
• Feel Free to Cheese: Add extra Parmesan or mozzarella as preferred.

What To Serve With Lasagne of Love

Serve with a crisp green salad (like one with shallot and chive vinaigrette), crusty bread, or sautéed greens.

How To Store

Refrigerate: Store tightly covered up to 4 days.
Freeze: Wrap portions; freeze up to 3 months. Thaw before reheating.

Nutrition Facts (per serving, based on 8 servings)

• Calories: 735 kcal
• Total Fat: 45g
• Saturated Fat: 20g
• Carbohydrates: 45g
• Sugar: 10g
• Protein: 35g
• Sodium: 1100mg

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