Name: Laura Sharrad’s 6-layer lasagne
Prep time: 90 min
Cook time: 240 min
Total time: 330 min
Yield: 6-8
Ingredients: 2 quantities Laura’s egg pasta dough; Semolina flour, for dusting; 1 cup (80g) grated parmesan cheese; 1 large (300g) mozzarella ball, diced; BOLOGNESE RAGU; 50ml extra virgin olive oil; 1 onion, diced; 1 small carrot, diced; 2 sticks celery, diced; 100g smoked pancetta, diced; a few cloves garlic, diced; 1 stem of rosemary, leaves chopped finely; a few sage leaves, chopped finely; 2-3 bay leaves; salt and pepper; 2 tablespoons tomato paste; pinch of nutmeg; 300g pork and veal mince (you don’t need a huge amount of mince; it shouldn’t be overly meaty); ½ cup red wine, optional; 4 x 400g tins whole peeled tomatoes, blitzed (around 1.6-1.8 litres); BECHAMEL; 100g butter; 100g plain flour; 1 litre (4 cups) milk; salt, pepper and nutmeg, to taste

Laura Sharrad’s 6-layer lasagne

members only

Perfect for family gatherings.

laura sharrad holding a plate of lasagne — Laura's lasagna will be a new go-to for gatherings.

lasagne in a white dish — Laura's lasagna will be a new go-to for gatherings.

Skip to Recipe

Serves 6-8

Prep

1H 30M

Cook

Total

5H 30M

This isn’t just any lasagne. In this My Women’s Weekly masterclass recipe, Laura shares her Nonna Rosa’s Sunday lasagne, made with a slow-cooked bolognese ragu, creamy bechamel, two types of cheese – parmesan and mozzarella, and fresh pasta.

Make your own fresh egg pasta sheets or buy them from your local supermarket.