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
  • 400 g minced beef loin
  • 500 g whole peeled tomatoes
  • 1 garlic clove
  • 1 carrot
  • 1 onion
  • half stick of celery
  • 1 cup of dry red wine
  • 1l  water
  • extra virgin olive oil
  • salt


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


  • 150 g grated Parmesan cheese
  • 4 chopped mozzarellas


prep: 30′  cook 3h 20′  tot: 3h 50′






THE SAUCE: Finely chop the carrot, the onion and the celery. 
In a large saucepan heat 5-6 tbsp of extra virgin olive oil. Peel the garlic clove and slightly crush it with knife’s blade, to create little cracks. Fry the garlic for 30 seconds then add the onion, the carrot, and celery. Cook on a low heat for 10 minutes until soft. 

Add the pork mince and the beef mince. Cook on a medium-high heat for 10 minutes. When the meat is slightly roasted and starts to stick to the pot, pour the wine and allow the alcohol to evaporate. Add some salt. Blend the tomatoes in a food processor and put them into the sauce pan. Stir well and cook on a low heat until thick. When the sauce starts to thicken, add some hot water and continue simmering. Repeat when necessary. Cook the sauce for at least 3 hours. Remember to check the salt at the end.

THE BECHAMEL: While the regù is cooking prepare the bechamel. Heat the milk in a pan without bringing to a boil. In a heavy-bottomed sauce pan, melt the butter then add the flour and whisk for 2 minutes until golden to obtain a roux. Remove the pan from the stove. Pour the hot milk in the pan, adding a little at time, and whisk. Add a pinch of salt, pepper and a hint of nutmeg. Simmer, stirring continuously, until smooth.
Turn off the flame and cover the surface with cling wrap to prevent a skin forming.

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 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 cheese. Bake for 20 minutes. Wait 15 minutes before serving.
Buon appetito!