How to make Jamie’s Lasagne | Jamie Oliver

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a low-calorie alternative, while hard cheese can be less expensive.

Finely slice the smoked pancetta and add it to a pan.

Add bay leaves and garlic to the pan with the pancetta as it fries.

Remove leaves from rosemary and add them to the pan.

Add diced carrots, celery, and red onions to the pan; sauté for about 5 minutes.

Push the veggies to one side and add minced shoulder of pork and ground beef to the pan.

Break up the meat and let it cook until browned, about 10 minutes.

Season the meat with salt, black pepper, and grate in half a nutmeg.

Pour in 2 glasses of red wine and add lentils to the meat mixture.

Add plum tomatoes and fill the tins with water, pouring it into the pan.

Let the ragu simmer for about 1.5 hours.

In a separate pan, melt 50 grams of butter over medium heat.

Add a chopped leek to the melted butter and sauté until soft.

Stir in 4 tablespoons of flour and cook briefly.

Gradually add 1 liter of milk, stirring until the mixture comes to a boil and is smooth.

Add cheddar cheese and Parmesan cheese to the white sauce, along with some smoked mozzarella.

Check the ragu; if too dry, add a little water to adjust consistency.

Begin layering the lasagna: start with 2 ladles of ragu in the baking dish.

Add a layer of fresh lasagna sheets, followed by a bit of white sauce.

Repeat layering with ragu, lasagna sheets, and white sauce until ingredients are used up.

Finish with a layer of white sauce and a sprinkle of cheese on top.

Bake in the oven at 180°C (350°F) for about 40-45 minutes.

Let the lasagna sit for 5-10 minutes before slicing.

Cooking Techniques

Equipment Needed

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Dietary

Allergens