Yotam Ottolenghi Lasagna

Introduction

Yotam Ottolenghi’s lasagna reinvents the classic Italian dish with originality and rich flavors. This easy recipe combines a fragrant ragù, creamy béchamel, and fresh green salsa for a hearty, convivial meal. You will love the tender pasta layers balanced with the depth of the slow-cooked ragù, perfect for family dinners or gatherings. Ottolenghi’s lasagna brings authenticity and elegance to your table.

Why You’ll Love This Recipe

Though it requires some cooking time, this recipe remains simple to prepare with everyday ingredients. The rich ragù of beef and vegetables guarantees intense flavor. The béchamel adds softness and creaminess, while the salsa verde lifts the dish with a fresh, herbal note. This adaptable recipe suits both festive occasions and everyday dinners.

Recipe Origins

Inspired by traditional Italian cuisine, this version by Yotam Ottolenghi blends Mediterranean expertise with modern influences. The Anglo-Israeli chef is known for his flavorful creations combining vegetables, fresh herbs, and bold tastes. These lasagnas reflect that philosophy, marrying classic ingredients with a personal touch, celebrating Italy’s rich culinary heritage.

Ingredients

4 peeled carrots (200 g)
1 large peeled onion (200 g)
4 celery stalks (200 g)
3 garlic cloves, peeled
30 g unsalted butter
3 tablespoons olive oil (including 1 teaspoon for cooking)
900 g ground beef (replace pork sausages and original beef)
3 tablespoons tomato paste
250 ml robust red wine
300 ml passata (tomato purée)
50 g butter
50 g flour
500 ml milk
¼ teaspoon grated nutmeg
Black pepper
Fleur de sel
250 g lasagna sheets
100 g grated Parmesan
250 g grated mozzarella
15 g finely chopped parsley
100 ml olive oil
1 tablespoon white wine vinegar
25 g finely chopped capers
½ shallot thinly sliced (40 g)

Instructions

1- Grate or roughly chop carrots, onion, celery, and garlic in a food processor.

2- Melt butter in olive oil over medium-high heat in a large casserole.

3- Add grated vegetables, 1 teaspoon salt, and cook 20 minutes, stirring regularly until soft without browning.

4- Add ground beef, ½ teaspoon pepper, and 1 teaspoon salt; cook 15 minutes, stirring.

5- Stir in tomato paste and cook 5 more minutes.

6- Pour in red wine and reduce for 10 minutes.

7- Add passata and 500 ml water; scrape browned bits with a wooden spoon.

8- Lower heat and simmer at least 30 minutes until sauce thickens and darkens; then remove from heat.

9- For béchamel, melt butter in saucepan over medium heat, add flour, cook 30 seconds whisking.

10- Slowly add milk whisking to avoid lumps; add nutmeg, pepper, salt.

11- Cook on low heat 5 minutes stirring until thick but not too firm; set aside.

12- Preheat oven to 320°F (160°C).

13- In a 9×12 inch (22×31 cm) baking dish, spread a ladle of ragù then layer 3 to 4 lasagna sheets.

14- Cover with ¼ ragù, ¼ béchamel, and ¼ Parmesan; repeat 3 times.

15- Finish with an even layer of mozzarella and drizzle with olive oil.

16- Bake for 40 minutes, rotating dish halfway for even browning.

17- Let rest 30 minutes before serving.

18- Meanwhile, prepare salsa verde by mixing all ingredients.

19- Serve lasagna with fresh green salsa on the side.

Nutrition Information

Calories: 610
Fat: 38g
Carbohydrates: 40g
Protein: 38g
Sodium: 750mg

Quick Facts

Preparation Time: 30 minutes
Cooking Time: 2 hours 10 minutes
Resting Time: 30 minutes
Servings: 6 to 8
Difficulty: ⭐⭐ (Easy)

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 300°F (150°C) for 15 minutes to preserve texture and flavor. This dish freezes well in individual portions.

Serving Suggestions

Serve these lasagnas with a spring salad or roasted vegetables for a balanced meal. A full-bodied Italian red wine such as Chianti complements the rich flavors perfectly.

Common Mistakes

Undercooking the ragù leads to weak flavor.
Stacking layers too thick prevents even cooking.
Forgetting to let lasagna rest before serving.
Using too little béchamel causes dryness.

Recipe Variations

Use grilled vegetable mix instead of meat for a lighter version.
Add fresh basil to the béchamel for added aroma.
Substitute mozzarella with ricotta for extra creaminess.

Frequently Asked Questions

Can this recipe be made ahead?
Yes, flavors deepen after resting, and it stores well refrigerated or frozen.

Can I use fresh lasagna sheets?
Yes, they cook faster; adjust baking time accordingly.

What sauce pairs well with lasagna?
Salsa verde adds a fresh, perfect balance to the rich dish.

Conclusion

Yotam Ottolenghi’s lasagna offers a flavorful and refined take on an Italian classic. Combining fragrant ragù, creamy béchamel, and zesty green salsa, this recipe delivers a successful, hearty meal. Follow these steps to impress your guests with a dish that is both authentic and indulgent.