Tom Kerridge's Lasagne

Tom Kerridge's lasagna with cheesy topping.

Tom Kerridge’s rich and hearty lasagne is a proper weekend cooking project, with deeply browned beef, slow-cooked ragu, creamy Parmesan white sauce and layers of pasta. It takes time, but the bold flavors and generous portions make it worth the effort.

Course Main Course

Cuisine british

Prep Time 1 30

Cook Time 4 40

Total Time 6 10

Servings servings

Calories 959kcal

Author Slow The Cook Down

Equipment

Oven proof dish approx 30x20x10cm (12×8x4 inches)

Ingredients

For the lasagne

800 grams minced beef
4 star anise
4 cloves
1.4 kg ripe plum tomatoes halved lengthways
20 grams caster sugar
2 teaspoons flaky sea salt
Vegetable oil for cooking
200 grams pancetta diced
2 Spanish onions finely diced
2 celery sticks finely sliced
2 carrots finely diced
4 garlic cloves grated
100 grams demerara sugar
2 tablespoons dried oregano
4 bay leaves
200 ml red wine
100 ml red wine vinegar
300 grams button mushrooms stalks removed and halved
600 ml beef stock
4 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh sage
500 grams fresh lasagne sheets
Salt and freshly ground black pepper

For the white sauce

750 ml milk
½ onion
½ bunch thyme
2 bay leaves
60 grams butter
60 grams plain flour
1 teaspoon ground nutmeg
225 grams freshly grated Parmesan cheese

To serve

Crisp green salad
Crusty bread

Instructions

Make the roasted mince

Preheat the oven to 190c.
Place the beef mince in a colander and rinse under cold water to separate it.
800 grams minced beef
Drain and pat dry. Place in a roasting tin and roast in the preheated oven for 5 minutes and stir well.
Place the star anise and cloves in a muslin bag and tie with kitchen string. Add it to the mince and roast in the oven for 10 minutes.
4 star anise, 4 cloves
Remove the spices, stir again, and continue roasting until the beef is a very dark brown, about 40 minutes.
Drain off the fat (you can use a colander for this) and set the beef and spice bag to one side.
Keep the oven on.

Make the ragu

Place the tomatoes, cut side up, on a roasting tray and sprinkle with salt and sugar.
1.4 kg ripe plum tomatoes, 20 grams caster sugar, 2 teaspoons flaky sea salt
Roast the tomatoes in the oven for 20 minutes.
Place them briefly under the broiler to char them, then set to one side.
In a large pot, brown the pancetta, then add the chopped onions, celery, carrot and garlic. Cook until softened.
Vegetable oil, 200 grams pancetta, 2 Spanish onions, 2 celery sticks, 2 carrots, 4 garlic cloves
Stir in the sugar, dried oregano, bay leaves, red wine and red wine vinegar.
100 grams demerara sugar, 2 tablespoons dried oregano, 4 bay leaves, 200 ml red wine, 100 ml red wine vinegar
Bring to a boil then simmer to reduce by half.
Add the roasted beef, spice bag, tomatoes, mushrooms and stock and bring back to a boil. Cook gently, at aa very low simmer, for 90 minutes. Stir occasionally.
300 grams button mushrooms, 600 ml beef stock
Stir in the fresh oregano and sage and season to taste.
4 tablespoons finely chopped fresh oregano, 2 tablespoons finely chopped fresh sage
Remove the spice bag and take off the heat. You can keep this ragu in the fridge overnight.

Make the white sauce

Add the milk, onion, thyme and bay leaves to a small pot.
750 ml milk, ½ onion, ½ bunch thyme, 2 bay leaves
Bring to a boil, then remove from the heat and cover the pot. Leave to infuse for 15 minutes.
In a separate pot, melt the butter on a low heat and stir in the flour.
60 grams butter, 60 grams plain flour
Strain the infused milk into the butter and flour mixture with a sieve. Stir until you have a thick, smooth sauce.
Stir in the nutmeg and150g of the parmesan, then remove from the heat once the cheese has melted.
1 teaspoon ground nutmeg, 225 grams freshly grated Parmesan cheese

Build and cook the lasagne

Place a layer of the meat ragu in an ovenproof dish.
Cover with lasagne sheets, followed by a layer of white sauce.
500 grams fresh lasagne sheets
Repeat the layers twice more.
Finish with a layer of white sauce and sprinkle with Parmesan.
Bake for 30 to 45 minutes, until golden brown and bubbling.

Notes

Betty's Tips

Give yourself plenty of time, this is not a quick weeknight dinner! It takes me around 6 hours to make, and the first time took around 8 hours.
Brown the beef well. This is where the rich flavor comes from. Cook it until it is a really dark brown, don't rush this bit. It should almost look fried.
Tom uses a spice bag to add the star anise and cloves to the mince. I have done it without a spice bag, just be diligent and make sure you pick all of the pieces out.
Be patient with the ragu. Slow cooking it gives it such a bold flavor.
Let the lasagne rest for 10 to 15 minutes before slicing it. It's much easier to serve.
Some people who have made this recipe find the amounts of herbs a little overpowering. Personally I love the flavors, but you can reduce the amounts.
Tom Kerridge's original recipe uses fresh lasagne sheets. I used dried and they worked very well without pre-cooking. They are also easier to handle!
Tom Kerridge's original recipe uses just parmesan cheese. If you are feeling indulgent, some slices of mozzarella make a wonderful topping.

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