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

1. Sauté carrot, celery & onion in olive oil until softened.
2. Add lamb in small batches and brown.
3. Add garlic, rosemary & bay leaves. Deglaze with wine and let it evaporate.
4. Add tomatoes, season, and simmer on low for 2 hours. Add stock if needed.
5. Stir in milk at the end.

Fresh Pasta

1. Mix flour and eggs to form a dough.
2. Knead 10 mins until smooth; rest for 30 mins.
3. Roll out thin sheets (1–2mm).
4. Boil in salted water for 1–2 mins per batch.

Béchamel Sauce

1. Melt butter, stir in flour, cook a few minutes.
2. Gradually whisk in milk until smooth and thickened.
3. Season and add nutmeg.

Layering

1. Base with béchamel → pasta → ragù → pecorino.
2. Next layer: pasta → béchamel → mozzarella.
3. 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.