Anna Del Conte’s lasagne recipe is a timeless Italian classic that highlights simple, fresh ingredients layered to perfection. Known for her authentic approach to Italian cooking, Del Conte’s version balances a rich meat ragu with creamy béchamel and tender pasta sheets, creating a comforting yet elegant dish that works for family dinners or special occasions.
Ingredients
- 400g (14 oz) dried lasagne sheets (preferably egg pasta)
- 500g (1 lb) lean ground beef or a mix of beef and pork
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 400g (14 oz) canned plum tomatoes, chopped
- 2 tbsp tomato purée (concentrate)
- 150ml (5 fl oz) dry white wine
- 500ml (17 fl oz) whole milk
- 50g (3.5 tbsp) unsalted butter
- 50g (1/3 cup) plain flour
- 100g (1 cup) freshly grated Parmesan cheese
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Freshly grated nutmeg, a pinch
- Optional: fresh basil or oregano, chopped (1 tbsp)
Instructions
- Prepare the ragù: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, carrot, and celery, cooking gently for 8-10 minutes until softened but not browned.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat slightly and add the ground meat, breaking it up with a wooden spoon. Cook until browned all over, about 8 minutes.
- Pour in the white wine and let it reduce for 3-4 minutes.
- Stir in the chopped tomatoes and tomato purée, season with salt, pepper, and optional herbs. Reduce the heat to low and simmer gently, uncovered, for 45 minutes to 1 hour, stirring occasionally. The sauce should thicken and develop rich flavor.
- Make the béchamel sauce: In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously with a whisk for 2 minutes to form a roux, ensuring it doesn’t brown.
- Gradually add the milk in small batches, whisking constantly to keep the sauce smooth. Bring to a gentle simmer and cook for 5-7 minutes until thickened to a creamy consistency.
- Season with salt, pepper, and a pinch of freshly grated nutmeg. Remove from heat.
- Assemble the lasagne: Preheat the oven to 180°C (350°F). Lightly oil a 23x33cm (9×13 inch) baking dish.
- Spread a thin layer of ragù on the bottom of the dish. Add a layer of lasagne sheets, overlapping slightly.
- Spread a layer of béchamel sauce over the pasta, followed by another layer of ragù. Sprinkle a little Parmesan cheese.
- Repeat layering: pasta, béchamel, ragù, Parmesan until ingredients are used up, finishing with a béchamel layer topped generously with Parmesan.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbling.
- Let the lasagne rest for 10-15 minutes before serving to set the layers for easier cutting.
Tips
- Substitutions: For a lighter version, use low-fat milk for the béchamel and substitute ground turkey or chicken for the beef. For a vegetarian option, replace meat with sautéed mushrooms and lentils.
- Fresh pasta sheets: If you can find fresh lasagne sheets, reduce the simmering time slightly, and you may not need to pre-cook them. Dry sheets require no pre-boiling if your sauce is sufficiently moist.
- Make ahead: The ragù and béchamel can be prepared a day in advance and refrigerated, allowing flavors to deepen. Assemble just before baking.
- Common mistakes: Avoid overcooking the béchamel, which can become lumpy or too thick; whisk continuously and add milk gradually. Also, don’t skip the resting time after baking, as the lasagne continues to set.
Serving Suggestions
Serve Anna Del Conte’s lasagne with a simple green salad dressed in olive oil and lemon to cut through the richness. A crisp Italian white wine like Verdicchio or Pinot Grigio complements the dish well. For a heartier meal, accompany with garlic bread or roasted seasonal vegetables such as zucchini and bell peppers.
Variations
Vegetarian: Swap the meat ragù for a mix of finely chopped mushrooms, lentils, and diced vegetables simmered in tomato sauce. Add a touch of soy sauce or miso paste for extra umami.
Cheese variations: Incorporate mozzarella or ricotta into the béchamel layers for creamier texture. Some versions add a sprinkle of pecorino cheese for sharper flavor.
Herbs and spices: Fresh thyme or rosemary can be added to the ragù for an aromatic twist. A hint of cinnamon or clove in the meat sauce is traditional in some Italian regions and adds warmth.
Gluten-free: Use gluten-free pasta sheets or substitute with thin slices of grilled zucchini or eggplant for a low-carb alternative.
Storage and Reheating
Store leftover lasagne tightly covered in the refrigerator for up to 3 days. To freeze, wrap portions individually or the whole dish tightly with plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat in a preheated oven at 160°C (320°F) for 20-30 minutes, covered with foil to prevent drying out. Alternatively, microwave single portions on medium power for 2-3 minutes, stirring halfway through if possible.
Frequently Asked Questions
Can I use fresh pasta sheets instead of dried?
Yes, fresh pasta sheets are excellent for lasagne and often preferred for their tender texture. They usually require less liquid and shorter cooking time, so you might slightly reduce the sauce or baking duration.
Is it necessary to make béchamel from scratch?
Traditional Anna Del Conte lasagne uses homemade béchamel, which adds creaminess and richness. While pre-made béchamel or ready sauces can be used in a pinch, the flavor and texture won’t be quite the same.
How do I prevent the lasagne from becoming watery?
Ensure the ragù is simmered long enough to thicken and reduce excess liquid. Also, avoid overusing watery ingredients or adding too much milk in the béchamel. Resting the lasagne after baking helps excess moisture settle.
Can I prepare the lasagne in advance?
Absolutely. Prepare the ragù and béchamel a day ahead, then assemble the lasagne just before baking. You can also assemble the whole dish in advance, cover, and refrigerate for up to 24 hours before cooking.
What wine pairs best with Anna Del Conte’s lasagne?
A medium-bodied Italian red like Chianti or Sangiovese complements the meat sauce well. For white wine lovers, a crisp Pinot Grigio or Verdicchio balances the richness of the béchamel and cheese.
Can I freeze the lasagne before baking?
Yes, you can assemble and freeze the lasagne before baking. Wrap it tightly and freeze up to 3 months. When ready, thaw overnight in the fridge and bake, adding extra time if necessary to ensure it’s heated through.
Anna Del Conte’s lasagne is a rewarding dish that celebrates the essence of Italian home cooking—simple, fresh ingredients layered with care. With this recipe, you can recreate a classic that’s both comforting and elegant, perfect for sharing around the table.
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