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Celebrating La Dolce Vita

Lasagna Vincisgrassi

Lasagna Vincisgrassi
Recipe Date:
16 May 2019
Serving Size:
Cook Time:
  • 4 tablespoons JOSEPH Extra Virgin Olive Oil
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 carrot and 1 celery stalk, roughly chopped
  • 200 g lean beef, roughly chopped in larger pieces
  • 80 g chicken liver, roughly chopped
  • 150 g lean pork, roughly chopped in larger pieces
  • 1 cup Primo Estate La Biondina
  • 3 x 400g cans chopped tomatoes
  • 2 handfuls of basil leaves torn
  • 1 half teaspoon grated nutmeg
  • 1 cup grated parmesan

Ragu and Meat Filling

Heat JOSEPH Extra Virgin Olive Oil in a large, deep saucepan.

Add garlic, onion, carrot, celery and fry over medium heat until they soften.

Add beef, chicken liver and pork and allow to brown.

Add white wine, cans of tomato, basil, salt and pepper and simmer for about 40 minutes while stirring occasionally.

Remove the meat from sauce into another bowl and allow to cool.

Continue to cook tomatoes for another 30 minutes over low heat.

Once the meat is cool, using a food processor, mince the meat finely until it resembles coarse breadcrumbs. Add the nutmeg and grated parmesan and mix through.

Besciamella Sauce


- 60g butter cubed

- 1/2 litre milk

- Salt

- 1/4 teaspoon grated nutmeg

- 1/3 cup plain flour


Combine flour, salt and nutmeg in a saucepan and add a small amount of milk.

Stir to form a paste, ensuring there are no lumps.

Add remaining milk, a little bit at a time until the mixture is well combined and lump free.

Place saucepan over medium heat and stir continuously with a wooden spoon for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of wooden spoon.

Remove from heat, add butter and stir through.

Assembling the Lasagna


- 400g fresh lasagne sheets (can make your own or buy ready-made)

- 250g grated mozzarella

- 1 cup grated parmesan


Cook lasagne sheets in salted boiling water, remove and lay flat to drain.

Using a rectangular baking dish approx. 35cm x 25cm, place some tomato ragu sauce in the baking dish, lightly coating sides and bottom. Place a layer of lasagna sheets over the bottom and drape them over the sides.

Spread a thin layer of the Besciamella sauce to coat the lasagne sheets. Add ragu sauce evenly ensuring not to make the lasagna too wet.

Sprinkle the meat filling, mozzarella cheese and parmesan. Continue to repeat each step with every layer until baking dish is filled but not overflowing. Finish by encasing the top with the draped pasta sheets and a final layer of ragu sauce.

Bake in a preheated oven at 160c for approximately one hour.

Serve with a crunchy lettuce salad and a bottle of the Shale Stone Shiraz – the richness of the ragu does wonders for the wine!