This Neil Perry lasagne is hands down our most popular recipe on The Carousel.
Thank you for reading this post, don't forget to subscribe!As Neil Perry says: “This is an awesome lasagne. Don’t be daunted by the list of ingredients—they’re all readily available, and the dish is incredibly easy to put together.”
Prep & Cook Time: 1-2 hours Serves: 4-6
Ingredients for Neil Perry lasagne
For the Meat Sauce:
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 6 cloves garlic, finely chopped
- 300g pork mince
- 300g veal mince
- 2 tsp plain flour
- 2 tbsp balsamic vinegar
- A pinch of caster sugar
- 700ml tomato passata
- 400g canned diced tomatoes
- 2 large handfuls basil leaves
- Sea salt and freshly ground pepper
For the Béchamel Sauce:
- 50g unsalted butter
- 2 tbsp plain flour
- 600ml milk
- Sea salt and freshly ground pepper
For Assembly:
- 12 lasagne sheets (approx.)
- 2 balls fresh mozzarella, torn into pieces
- ½ cup parmesan cheese, grated
Method
1.Preheat the Oven:
Preheat your oven to 190°C. Adjust the oven racks so your baking dish can sit right in the middle.
2.Start the Meat Sauce:
Heat the olive oil in a large, heavy-based frying pan over medium heat. Cook the onion, stirring occasionally, until softened but not browned. Add the garlic and cook until fragrant.
3.Brown the Meats:
Increase the heat to medium-high and add the pork and veal mince along with a pinch of salt and pepper. Cook for about 4 minutes, breaking up the meat with a wooden spoon until it loses its raw color (it does not need to be deeply browned).
4.Simmer the Sauce:
Stir the flour into the meat and cook for 2 minutes. Add the balsamic vinegar and stir occasionally until it has almost evaporated. Next, stir in the sugar, passata, and diced tomatoes. Simmer for 10 minutes, or until the sauce thickens slightly. Check the seasoning, stir in the fresh basil, and set aside.
5.Make the Béchamel Base:
Melt the butter in a heavy-based saucepan over low-medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
6.Thicken the Béchamel:
Remove the pan from the heat and pour in the milk all at once, whisking constantly to prevent any lumps from forming. Return the pan to the heat and keep whisking until the sauce boils and thickens. Remove from the heat and season with salt and pepper.
7.Assemble the Layers:
Spread a quarter of the meat sauce across the base of a 29cm x 23cm x 7cm lasagne dish. Place 3 lasagne sheets over the sauce. Spread another quarter of the meat sauce over the pasta, followed by a third of the torn mozzarella. Repeat this layering of pasta, meat sauce, and mozzarella two more times.
8.Top and Bake:
Pour the béchamel sauce evenly over the final layer of mozzarella, then sprinkle the grated parmesan generously across the top. Bake for 30 minutes, or until the cheese is golden brown and the sauce is bubbling.
Don’t skip this step — it helps the layers set
9.Rest and Serve:Don’t skip this step — it helps the layers set.
Let the lasagne stand at room temperature for 10 minutes before slicing and serving.
About the Author
Neil Perry AM is one of Australia’s most influential chefs and restaurateurs. With a career spanning more than four decades, he is renowned for his commitment to world-class hospitality and championing Australia’s finest local produce.
Rising to international prominence as the founder of the iconic Rockpool Group, Neil currently leads the Margaret Family Group of restaurants in Sydney’s Double Bay, including his flagship venue, Margaret. Beyond the kitchen, Neil has authored 11 cookbooks, served as Qantas’ food, beverage, and service director for over 25 years, and was honoured with the prestigious Woodford Reserve Icon Award at The World’s 50 Best Restaurants in 2024. In 2013, he was appointed a Member of the Order of Australia (AM) for his significant service to the community as a fundraiser for charities, and as a chef and restaurateur. He is a regular contributor to The Carousel.
