Lover’s Lasagne - A Recipe Made for Two

(Serves 6-8 portions)

For the Ragu
500 g beef mince
250 g pork mince (or use all beef if you prefer)
2 tbsp olive oil
1 onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, minced
2 tbsp tomato paste
2 × 400 g tins chopped tomatoes
150 ml red wine (optional but gorgeous)
1 tsp dried oregano
1 tsp dried thyme
Salt & pepper to taste

For the béchamel
50 g butter
50 g flour
700 ml whole milk
Pinch nutmeg
100 g parmesan, grated
200 g mozzarella, shredded

12-15 lasagne sheets

Method

Make ragu: Heat oil in a large pan, sauté onion, carrot, celery until soft. Add garlic, tomato paste, cook 2 mins. Add mince, brown well. Pour in wine, reduce. Add tomatoes, herbs, salt & pepper. Simmer uncovered for 45 mins until rich.
Make béchamel: Melt butter, whisk in flour. Gradually add milk, whisk until smooth & thickened. Season with nutmeg, salt, pepper. Stir in 50 g parmesan.
Assemble: In a large oven dish, layer ragu → lasagne sheets → béchamel. Repeat 3 layers. Top with béchamel, mozzarella, parmesan.

Bake: 180°C for 40-45 mins until bubbling, golden. Rest 10 mins before serving.

Keeps: 3 days in fridge, 3 months in freezer (slice before freezing).

This isn't just about the lasagne - it's about the experience. Yes, M&S does a wonderful version, but there's something truly special about making it together. Slowly. With a glass of wine in hand and something low and mellow playing in the background.

This is the recipe I turn to when I want to create a moment, not just a meal. The kind of cooking where you're not rushing, where you're tasting as you go, where layers of pasta become layers of conversation and connection.

Take your time with this one. Pour the wine. Put on your favourite playlist. Let the kitchen fill with the smell of ingredients. This is cooking as intimacy - the best kind.