A Taste of Spring

Method

• Lasagna di Agnello
• Begin by gently sweating the onion, carrot, celery and garlic in olive oil over a medium heat until softened and fragrant. Add the lamb mince, increasing the heat to allow the meat to brown well and develop depth of flavour.
• Pour in the red wine, scraping the base of the pan, and allow it to reduce completely. Stir through the tomato paste and passata, then add the rosemary, thyme, bay leaves and veal stock.
• Reduce the heat and allow the ragù to simmer slowly for around two to two and a half hours, until the sauce becomes thick, rich and deeply flavoured. Season to taste and remove the herbs before assembling the lasagna.
• The Béchamel
• Melt the butter in a large saucepan, then whisk in the flour to form a smooth roux. Gradually add the warm milk, whisking continuously until the sauce becomes smooth and thick.
• Season with salt and a little grated nutmeg, then stir through the Parmesan until melted and glossy.
• Assembling the Lasagna
• Begin with a thin layer of béchamel spread across the base of the dish. Add a layer of pasta sheets, followed by lamb ragù, then béchamel and a scattering of Parmesan.
• Repeat the layering process five to six times, finishing with a generous layer of béchamel and a final dusting of Parmesan for a beautifully golden top.
• Baking
• Bake in a 165°C oven for around 60 minutes, until bubbling and lightly caramelised on the surface. Allow the lasagna to rest briefly before serving, this helps the layers settle and makes for cleaner slices.