Nigella Lasagne Of Love

Some dishes don’t just feed you — they remember for you. For me, Nigella’s Lasagne of Love is one of those recipes. It brings me back to a rainy Sunday afternoon, my little kitchen steaming up with beef stock and wine, Motown playing on the old speaker, and a glass of something red keeping me company. I was making this for someone I loved. And yes, the name might sound a bit over-the-top, but once you pull this bubbling, cheesy miracle from the oven — you’ll get it.

There’s something undeniably romantic about a properly made lasagne. Not rushed. No shortcuts. Each step matters: the slow-simmered ragù, the creamy béchamel, the layers softening into one another, holding flavour like memory. Nigella’s version is generous, meaty, a bit sultry with wine and herbs. It takes time — but so does anything worth loving.

Ingredients List:

For the Meat Sauce:

• 2 large onions (about 350g) — finely chopped.
• 3–4 tbsp olive oil — for a rich base.
• 125ml full-fat milk — softens the acidity of the tomatoes.
• 4 tbsp tomato purée — concentrated depth.
• 2 carrots (approx. 250g)
• 1 stick celery
• 4 cloves garlic — don’t skimp here.
• 150g pancetta (or good bacon) — adds smoky saltiness.
• Small bunch flatleaf parsley (about 20g)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ⅛ tsp chilli flakes — just a whisper of heat.
• 350g minced beef
• 350g minced pork — gives balance and juiciness.
• 250ml red wine (or red vermouth) — go for something you’d happily drink.
• 500ml beef stock
• 2 x 400g tins chopped tomatoes
• 2 tsp Maldon sea salt flakes (or 1 tsp fine salt)
• 3 fresh bay leaves

For the Béchamel:

• The offcuts from prepping veg (if using for flavour)
• 1L full-fat milk
• 1 tsp sea salt
• White pepper — a few grinds
• 2 bay leaves
• 100g unsalted butter
• 100g plain flour
• 3 tbsp (about 40g) freshly grated Parmesan

For Assembly:

• 18–20 dried lasagne sheets
• 1 ball mozzarella (not buffalo)
• 5 tbsp (approx. 40g) Parmesan — for topping

How to Make It (Instructions)

1. Start with the meat sauce: Gently fry the chopped onions in olive oil until softened — about 10 minutes. Don’t rush this step; you want sweet, golden onions.
2. Mix the tomato purée with milk in a small bowl — it smooths out the acidity later.
3. Blitz the carrots, celery, garlic, pancetta, parsley, and thyme in a food processor until finely chopped.
4. Add the veg mixture to the onions and cook for another 10 minutes. It’ll start to smell like something real is happening.
5. Stir in the beef and pork, breaking it up. Brown well — don’t leave it grey and sad.
6. Pour in the wine, let it sizzle and reduce a bit. Then stir in stock, chopped tomatoes, and your tomato purée/milk blend. Toss in salt and bay leaves.
7. Cover and simmer (or bake) the sauce for 1 hour. Low and slow is key here.
8. Make your béchamel: Warm the milk with salt, pepper, and bay leaves. In a separate pan, melt butter, stir in flour, and cook for a minute to make a roux.
9. Gradually whisk in the hot milk until thickened and smooth. Stir in Parmesan. (Side note: I’ve burned this béchamel while scrolling Instagram. Don’t multitask here — it demands your attention.)
10. Assemble: In a large dish, layer meat sauce, lasagne sheets, béchamel. Repeat until you run out.
11. Top with mozzarella and Parmesan. Cover with foil.
12. Bake at 180°C (350°F) for 45 minutes covered, then 15–20 minutes uncovered until golden and bubbling.
13. Let it rest for 10 minutes before slicing. This is crucial. It firms up and slices like a dream.

Common Mistakes

Why is my béchamel lumpy?
You probably added cold milk too fast to a hot roux. Warm milk + gradual whisking = smooth sauce.

My lasagne sheets are chewy — why?
They weren’t fully covered in sauce. Make sure everything’s well coated and bake long enough.

Why does my lasagne taste bland?
You under-seasoned the ragù. Taste before layering — salt and acidity matter.

Why is my lasagne watery?
Your béchamel was too thin or the sauce was too wet. Simmer longer next time to reduce it properly.

I got impatient and sliced it hot — now it’s a mess.
Yep. Been there. Let it rest. You won’t regret it.

Storage and Reheating Tips

Fridge: Cool completely, cover tightly with foil or cling film. Keeps for 3 days.

Freezer: Wrap individual portions or whole tray in foil, then bag or box. Freeze up to 3 months.

Reheat:

• Oven: 180°C (350°F), covered for 25–30 mins.
• Air fryer: 175°C for 5–10 mins for crispy edges.
• Steam: Great if you’re reheating slices without drying them out.

FREQUENTLY ASKED QUESTIONS

Can I use fresh lasagne sheets?
Yes! They cook faster and give a slightly silkier texture. No need to pre-cook.

Can I make this ahead of time?
Absolutely. Assemble the night before, refrigerate, and bake when ready — might need an extra 10 minutes if cold.

Can I skip the pork?
You can use all beef, but the pork adds fat and softness. Try turkey or lamb if you like.

Is there a vegetarian version?
Yes — swap meat for lentils, mushrooms, and roasted aubergine. It’s lush, just different.

Try More Nigella Recipes:

• Nigella Fish Lasagne
• Nigella Spaghetti Bolognese
• Nigella Bruschetta Recipe

Nutrition Facts

• Calories: 550
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 900mg
• Total Carbohydrates: 40g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 25g