It’s one of the most important days in the culinary calendar, and to celebrate World Lasagna Day, Gabriele Franco from La Botte D’Oro restaurant in Sydney joined Sunrise to showcase his favourite Lasanga made with 2 metre long pasta.
Ingredients
Serves: 12 portions
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Ragù
1.6 kg premium beef mince
400gr Pork mince
2 onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
400 ml extra virgin olive oil
200 ml dry red wine
2.5 L tomato passata
200 gr tomato paste
2 bay leaves
Salt and freshly cracked black pepper
Fresh basil
Béchamel Sauce
100 g butter
100 g plain flour
1 L full cream milk
Freshly grated nutmeg
Salt
black cracked pepper
Method
Ragù
1. Heat the olive oil and gently cook the onion, carrot and celery until softened.
2. Stir in the garlic, followed by the beef mince, breaking it up as it browns.
3. Deglaze with the red wine and allow the alcohol to evaporate.
4. Add the tomato paste, passata, bay leaves and basil.
5. Season to taste and simmer gently for approximately 6-7 hours until rich and thick.
Béchamel Sauce
1. Melt the butter and stir in the flour to create a roux.
2. Gradually whisk in the warm milk until smooth.
3. Simmer until thickened.
4. Season with salt, nutmeg and pepper.
Assembly
Ingredients
Fresh lasagna sheets
Ragù
Béchamel
300 gr fresh mozzarella fiordilatte
Extra Parmigiano Reggiano
Method
1. Layer the lasagna by alternating fresh pasta sheets, ragù, béchamel and mozzarella. Repeat until the dish is full, finishing with béchamel, mozzarella and a generous grated of Parmigiano Reggiano.
2. Bake at 180°C for approximately 40–45 minutes, until golden and bubbling. Allow the lasagna to rest for 10–15 minutes before serving.
