Fresh from Ombra, a Venetian-styled bacaro in London, this next-level lasagne showcases seasonal ingredients and is the perfect lazy weekend project.
1 large onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, finely chopped
olive oil, for frying
700g lamb mince
1 tsp tomato purée
a glass dry white wine
400g wild garlic
150g (3 large) eggs
500g 00 flour
100g plain flour
1 litre whole milk, warmed
a pinch nutmeg
500g frozen peas, defrosted
300g pecorino, finely grated
- Cook the onion, carrot, and garlic in a good splash of olive oil in a large pan until soft. Add the lamb mince and break up any lumps with a wooden spoon.
- Once the lamb has started to lightly colour, add the tomato purée and wine, season and put a lid slightly ajar on the pan. Cook for 2 hours over a gentle heat, stirring every now and then.
- While the ragu cooks, start making the pasta dough. In a pan of boiling water, blanch the wild garlic for 30 seconds and then put in ice-cold water to stop the cooking process. Drain the wild garlic, squeezing out any excess liquid, and blitz in a food processor with the eggs. Carefully tip the flour onto a worksurface and create a well in the middle. With the help of a fork, gradually work the egg mixture into the flour, then finish by kneading the dough by hand for 5 minutes or until just smooth. Flatten into a round and wrap the dough tightly. Let the dough rest in the fridge for at least 2 hours.
- Now make the béchamel. Melt the butter over a low heat, add the flour and whisk to make sure that there are no lumps. Cook for a minute or so, gradually adding the warm milk and whisking until the roux is cooked. Taste and season with nutmeg and salt.
- Roll the pasta sheets with the help of a pasta machine on the lowest setting, or a rolling pin if you don’t have one and are feeling confident. Roll sheets which will fit comfortably into a large, deep ovenproof dish. Make sure you cover the pasta with a damp tea towel to stop it from drying out.
- Heat the oven to 200C/fan 180C/gas 6. Spoon some of the ragu into the dish and spread it out evenly, followed by the béchamel and a generous scattering of peas and pecorino. Top with lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this three times depending on the depth of your dish, finishing with a layer of béchamel. Sprinkle over the remaining cheese and bake the lasagne in the oven for 40-45 minutes or until golden and bubbling.
- Remove the lasagne from the oven and leave to sit for 5-10 minutes before serving.