Lasagna (with some sneaky extra vegetables)

Lasagna (with some sneaky extra vegetables)

Classic dish the whole family loves.

Grandma Celestine


  1. 2 carrots - chopped
  2. 1 onion - diced
  3. 2 cloves garlic - minced
  4. 700 g beef mince
  5. 300 g veal mince
  6. 400 ml red wine
  7. 800 g canned chopped tomatoes
  8. 200 ml beef stock
  9. salt and pepper
  10. Rosemary
  11. 2 cups all purpose flour
  12. 4 large eggs
  13. 1 tsp salt
  14. 2 Tbs water
  15. 1 Tbs white wine
  16. 250 g ricotta
  17. 300 g freshly shredded mozzarella
  18. Parmesan
  19. Olive oil


  1. Add Photo

    Make the pasta: add eggs, salt, and water into a bowl and beat until well combine. On a clean work surface, place the flour in a mound and make a well in the centre. Add the egg mixture in the well and begin to carefully stir enough flour into the well to form a paste. From here knead the flour together to form a dough. If it is too dry, add a few drops of white wine until its moist enough Knead for until the dough is smooth and elastic. Put the dough in a bowl and cover with a sheet of elastic wrap. Let is sit for an hour.

  2. Add Photo

    While you are waiting for this to be ready to roll, make the ragu: Heat up some olive oil in a large sauce pan. Add chopped carrots, onions, and garlic cloves. Sauté until they begin to sweat, about 10minutes. the beef and veal mince, separating the meat gently with a fork. Brown the meat. Add in chopped mushrooms and peppers. Add about 400ml of red wine and let it cook and simmer off - 20 minutes or so. Add the tomatoes and stock after the wine has evaporated. Simmer for another 2 hours, letting the flavours mix together. Add some salt and pepper to taste if you’d like.

  3. Add Photo

    While it simmers, roll out the pasta into thin lasagna sheets: Use a pasta maker or rolling pin. Make your pasta as thin as possible. Cut the sheets the same size as the glass pan you will be baking this lasagna in. If you are using hard store-bought pasta sheets instead, boil these in water for 3 minutes.

  4. Add Photo

    Now assemble the lasagna! Place some ragu on the bottom of the pan, followed by a layer of pasta sheets, then a layer of ricotta, some shredded mozzarella and a sprinkle of Parmesan. Follow this with another layer of ragu, and then another layer of pasta sheets. Repeat the ricotta, mozz, parm, ragu, pasta sheets until you reach the top of your glass baking dish.

  5. Add Photo

    The top most layer should be a layer of pasta covered in the cheese mixture. Cover with tinfoil (careful not to let it touch the surface of the lasagna!) and cook for 25minutes. Take the tin foil off and cook for another 10-15, or until the cheese has melted and browned a bit. Enjoy!

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