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Lasagne with beef rib and smoked cheese

Lasagne

A rich mince ragu, braised beef rib folded through for extra depth, and a smoked cheese béchamel that makes the whole thing feel just that bit special. It’s also one of those dishes that can be easily scaled up for Contract Catering – put lasagne on the menu and it’ll fly.

Serves

6-8

Prep time

35 minutes (plus braise time if making the ribs)

Cook time

35-40 minutes for the ragu, plus 35 minutes baking

Oven

Home oven: 180°C
Commercial kitchen ovens: 160°C

Ingredients

1) Beef ragu (lasagne filling)

2) Braised beef ribs (optional)

3) Smoked cheese béchamel

4) To build the lasagne

Method

  1. Step 1: Make the beef ragu

    In a hot pan and add the beef mince in batches. Aim for the pan to be no more than 50% full. If you crowd it, the pan cools down and the mince stews instead of browning.
    In the same pan, add the diced onion, garlic, sage, and thyme. Sweat for a few minutes until the onion softens. If your mince is lean, cooking the onions in whatever fat is there gives you extra flavour.
    Add the mince back in, then pour in the beef stock to lift all the good bits from the bottom of the pan.
    Add the passata. Swill the jar with 50ml water, pour that in too.
    Simmer gently on a low heat for 35-40 minutes, until reduced and rich.

  2. Step 2: (Optional) Add the braised beef rib

    If you’re using beef ribs, cook them low and slow until the meat almost peels away.
    Pull the meat, trim off excess fat, then fold the shredded rib through the ragu.

  3. Step 3: Make the smoked cheese béchamel

    Warm the milk with onion, bay leaf, and clove to gently infuse, then remove the aromatics.
    In a separate pan, melt the butter, add the flour, and cook it out briefly to make a roux.
    Gradually whisk in the warm infused milk, keeping it moving as it thickens to ensure its smooth and the flour is cooked out.
    Stir in the smoked cheese and Parmesan. The heat of the sauce should melt it, but if it needs help, pop it back onto a low heat for a moment.

  4. Step 4: Assemble

    Spoon a little cheese sauce into the bottom of your baking dish.
    Add lasagne sheets, then a layer of beef ragu, then more sheets.
    Some people add cheese sauce on every layer, some don’t. There’s no right or wrong here. You should have enough ragu for 4-5 layers, but the amount of layers is up to you.
    Finish with a generous layer of béchamel on top, then tear over the buffalo mozzarella.

  5. Step 5: Bake

    Bake for 35 minutes until golden brown.
    Home oven: 180°C
    Commercial ovens: 160°C
    Let it rest for 10-15 minutes before serving.

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