My southafrican friend Wikus says that this is the best lasagna ever. You know what? I agree with him!
This recipe takes time and patience but it will be worth it! Perfect for a Sunday lunch!
Are you ready? Pick up a deep baking tray and let’s start!


  • 24 lasagna sheets


  • 200 g minced pork loin
  • 500 g minced beef loin
  • 3 spareribs
  • 500 g canned tomato sauce
  • 2 minced italian sausages
  • 1 garlic clove, crushed
  • 1 carrot, finely chopped
  • 1 big onion, finely chopped
  • 1 stick of celery, finely chopped
  • 1 glass dry red wine
  • 3 lt water
  • extra virgin olive oil
  • salt
  • pepper


  • 1 lt milk
  • 100 g 00 soft wheat flour
  • 100 g unsalted butter
  • pinch of salt
  • pinch of grated nutmeg


  • 150 g grated Parmesan cheese
  • 4 chopped mozzarellas


prep: 30′  cook 3h 20′  tot: 3h 50′







RAGÚ: heat half glass of oil in a large saucepan and fry the onion, carrot, garlic and celery until they’re softened. Add the pork, beef and spareribs and cook for 12-13 munutes, then simmer with red wine until reduced. Salt. Add the sausages and cook until browned. Add the tomato sauce and 1 of the 3 litres  of water, then stir to blend all the ingredients. Cover and simmer for 3 hours, adding 1 litre of water every hour. Salt again.

WHITE SAUCE: meanwhile make the bechamel (or white sauce). Heat the milk in a pan. Melt the butter in another pan. Add the flour and mix to a roux. Pour the hot milk in the pan and whisk. Add a pinch of salt and nutmeg and simmer, stirring continuously, until smooth.
Turn off the flame and cover the surface with clear plastic to prevent a skin forming.

Bring a large pot of salted water to a boil. Add a tbsp of olive oil to the water to prevent them to stick together. Cook lasagna sheets in boiling water for 8-10 minutes, then drain the sheets and put them in a bowl of cold water with a tbsp of olive oil.

Preheat the oven to 200°C.
Cover the base of a large, deep baking try with a layer of white sauce. Add a layer of pasta sheets, followed by a layer of ragù (remember to remove the bones from the sauce!) and a layer of white sauce and Parmesan cheese. Repeat with the remaining ingredients. Put half of the chopped mozzarella on the middle layer. Finish with a light layer of ragù, a layer of white sauce, chopped mozzarella and a generous amount of grated Parmesan. Bake for 20 minutes. Wait 15 minutes before serving.

Waiting for your feedbacks!