Classic Wyndhams Lasagne

Ingredients (serves 6)

• 750g Wyndhams beef mince (we like a mix of beef & pork)

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, finely diced

• 2 sticks celery, finely diced

• 3 cloves garlic, minced

• 2 tbsp tomato purée

• 2 tins chopped tomatoes (800g total)

• 200ml red wine (optional)

• 2 tsp dried oregano

• 2 bay leaves

• Salt & pepper, to taste

• 12–15 dried lasagne sheets

• 100g grated Parmesan

• 200g grated mozzarella

For the béchamel sauce:

• 50g butter

• 50g plain flour

• 600ml whole milk

• Freshly grated nutmeg (optional)

• Salt & pepper

Method

• Make the ragu 

• Heat olive oil in a large pan. Add onion, carrot, and celery, cooking until softened.

• Stir in garlic, then add the mince. Cook until browned.

• Mix in tomato purée, chopped tomatoes, red wine, oregano, and bay leaves.

• Simmer gently for 45 minutes, stirring occasionally, until thick and rich. Season to taste. This ragu is perfect for the slow cooker – the longer you can cook it the better!

• Make the béchamel

• Melt butter in a saucepan, stir in flour to form a roux. Cook out for 1 minute – this will ensure the bechamel doesn’t taste of flour.

• Gradually whisk in milk until smooth and creamy.

• Simmer gently for 5 minutes, season with salt, pepper, and a pinch of nutmeg.

• Assemble the lasagne

• Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

• In a large baking dish, layer: a little béchamel, lasagne sheets, meat sauce, more béchamel, then a sprinkle of Parmesan.

• Repeat until all ingredients are used, finishing with béchamel on top.

• Scatter over mozzarella and remaining Parmesan.

• Bake to perfection

• Place in the oven for 40–45 minutes, until the top is golden and bubbling.

• Allow to rest for at least 15 minutes before slicing and serving.