This one is a real labour of love, but well worth it if you’re feeding a crowd or catering for a special occasion. It’s layered up with a traditional white sauce and topped with ‘pangrattato’, which is made from stale bread or breadcrumbs.
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Again, make sure you give the sauce plenty of simmering time on the stove.įor something completely different and a bit indulgent, this crispy duck lasagne is made by shredding up the meat from a whole roasted duck and creating a ragù with red wine, tomatoes, fresh marjoram and spinach. You can also use minced meat, such as pork and beef, flavoured up with bacon, red wine and plenty of herbs to make this versatile meat ragù. You can easily prepare this in a slow cooker ahead of time. The longer it cooks, the better it tastes. If you don’t have any to hand, try slow-cooking some shredded shin of beef and belly pork, along with onions, celery, carrots, garlic and tomatoes.
Traditional meat lasagneĪ really authentic ‘ragù’ meat sauce is best made with leftover roasted meat. You can even use leftover roasted meat to make a quicker ragù, or ricotta cheese in place of a white sauce. It’s a common misconception that making a lasagne from scratch at home is time-consuming and labour intensive, but that’s not always so – particularly if you make some of the components ahead of time.
There’s nothing quite as comforting as a lasagne, in my book soft sheets of pasta, traditionally layered up with ragù (a sauce made with meat), béchamel (white sauce) and Parmigiano-Reggiano, but there are plenty of variations – including incredible vegetarian versions, packed with seasonal produce.
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