Osla's Homemade Lasagna
Ingredients
Ragù
- 1 carrot, peeled & chopped
- 1 onion, peeled & chopped
- 1–2 celery sticks, chopped
- 4 tbsp extra virgin olive oil
- 450g Shetland hogget, chopped
- 3 cloves garlic, peeled
- 1 sprig rosemary
- 2 bay leaves
- Salt & freshly ground black pepper
- ½ glass red wine
- 400g whole peeled plum tomatoes
- ½ cup stock (if needed)
- ½ glass milk
Fresh Pasta
- 300g durum wheat flour
- 3 large eggs
Béchamel Sauce
- 70g flour
- 70g butter
- 700ml whole milk
- Salt
- Freshly grated nutmeg
Assembly
- 2 × 125g mozzarella, sliced
- 200g grated pecorino cheese
Method
Ragù
- Sauté carrot, celery & onion in olive oil until softened.
- Add lamb in small batches and brown.
- Add garlic, rosemary & bay leaves. Deglaze with wine and let it evaporate.
- Add tomatoes, season, and simmer on low for 2 hours. Add stock if needed.
- Stir in milk at the end.
Fresh Pasta
- Mix flour and eggs to form a dough.
- Knead 10 mins until smooth; rest for 30 mins.
- Roll out thin sheets (1–2mm).
- Boil in salted water for 1–2 mins per batch.
Béchamel Sauce
- Melt butter, stir in flour, cook a few minutes.
- Gradually whisk in milk until smooth and thickened.
- Season and add nutmeg.
Layering
- Base with béchamel → pasta → ragù → pecorino.
- Next layer: pasta → béchamel → mozzarella.
- Repeat, finishing with ragù, béchamel & cheese.
Bake: 180°C for 30 minutes until golden and bubbling.
Rest: 10 minutes before serving.
Serve with: crusty bread and salad.