Two Ways: Lasagne
BBC Good Food ME|May 2021
Two members of the Good Food team share their favourite version of a classic, and tell us what makes it so special
ESTHER CLARK

esther

My ultimate lasagne uses beef shin rather than mince, which makes a much richer sauce. This recipe is a favourite in our house, and it’s so easy that everyone in my family can make it. My must-haves in a lasagne are plenty of herbs in the ragu, a generous grating of nutmeg in the white sauce, and a combination of parmesan and melting mozzarella on top. I think lasagne should be paired with a punchy, peppery well-dressed salad, to help cut through the richness of the dish.

Esther Clark

cassie

A classic meaty lasagne will always have a place in my heart (it’s the stuff I was raised on), but these days, I’d take a veggie version. I love the different flavours and textures you can build using vegetables and pulses. Mushrooms and lentils make for an umami-rich version, while roasted peppers, tomatoes and aubergine make a flavourful filling in the summer months when this veg is at its best. But my favourite veggie lasagne contains layers of spinach and squash. I like to slow-roast the squash before assembling the lasagne to bring out its natural sweetness, with savoury sage and a little crunch from golden pine nuts. This is my perfect lasagne.

Cassie Best

Slow-cooked chunky beef lasagne

SERVES 6-8 PREP 45 mins

COOK 3 hrs EASY

2 tbsp olive oil 400g beef shin, diced 1 onion, finely chopped 1 large carrot, finely chopped 1 celery stick, finely chopped 160g smoked pancetta, diced 150ml non-alcoholic red wine 400g can chopped tomatoes 3 tbsp tomato purée 300ml beef stock 1 bay leaf 2 rosemary sprigs 2 tsp sugar 500g dried lasagne sheets 30g parmesan, grated 150g mozzarella, grated green salad, to serve (optional)

For the white sauce

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