Best of the best lasagne

Looking for the best lasagne recipe? This is it: a saucy, slow-cooked, meaty ragù enhanced by a rich, cheesy brown-butter bechamel and layered between al dente pasta sheets with a tiny bit of crunchiness on top. Food producer Pollyanna Coupland has researched the recipe to bring you the ultimate version of this pasta bake. Tried and tested recipe: “While I’m not veering from the original concept of lasagne (meat ragù, bechamel and pasta), I certainly can’t claim that my recipe is ‘authentic’,” says Pollyanna. “But in my opinion, this is the best version of that dish: sturdy, rich and balanced.” How to make great ragù: “As the Italians often do, I’ve opted for a half beef mince, half pork mince approach. Pork mince is fattier and more tender than beef, resulting in a softer texture and a more flavourful filling. Cook the mince in a large pan over a high heat, ladling out any liquid released by the meat so it gets a good caramelisation – it’s ready when it’s properly brown, rather than a dull grey.” Best-ever bechamel: “Regular bechamel is relatively bland (save for a little nutmeg spicing), so my secret trick is to make a brown butter bechamel. It’s easy – when melting the butter for the roux, just keep it foaming away for a little longer until it turns nutty brown, then add the flour and milk as normal. I also add mozzarella, parmesan and a splash of vinegar to the sauce when it’s done – traditional it is not, but delicious it most certainly is.” Crispy topping: “A crisp top is key to add a little interest, so I suggest always finishing your lasagne with pasta sheets topped with bechamel and extra grated parmesan – the sauce will cook the pasta through but let a few corners poke out and caramelise in the oven.” Want to understand the secrets behind this recipe’s greatness? Read our full guide to cooking the best lasagne you’ll ever make. Check out our best-of-the best recipes hall of fame too, including the ultimate fish pie and chilli con carne.