Stacked high with ragu alla bolognese, bechamel, parmesan and fior di latte, Gloria’s 10-level lasagna is one of the restaurant’s defining dishes. It’s theatrical yet comforting, complex to assemble yet simple in its ingredients, and bound to impress your guests. Though it was on the menu when Gloria opened seven years ago, this multilayered beauty wasn’t available until recently, when it made a limited return to celebrate the 10th anniversary of parent restaurant group Big Mamma – and now you can recreate it at home. Those hours of simmering will be worth it.
Gloria’s 10-level lasagne
Serves 4–6
Preparation time: 20 minutes
Cooking time: 3.5 hours
Ingredients
1kg fresh pasta dough or fresh lasagne sheets
200g parmesan, finely grated
A few bay leaves, to garnish
For the ragu
5 tbsp olive oil, divided
1kg minced pork
1kg minced beef
500g minced veal
1 brown onion, finely chopped
3 celery sticks, finely diced
1 carrot, finely sliced
100ml red wine
1.5L tomato passata
2 sprigs rosemary
1 small bunch sage leaves
Sea salt and freshly ground black pepper, to taste
For the bechamel sauce
100g unsalted butter
100g plain flour (preferably Italian “00”)
1.5L whole milk, hot
1 tbsp freshly grated nutmeg
Method
To make the ragu, heat 2 tbsp of olive oil in a large frying pan over medium heat. Add the minced meat and brown well for about 10 minutes. Transfer to a bowl and set aside.
In a large heavy-based pan, heat the remaining 3 tbsp of olive oil. Add the onion and cook gently for 5 minutes until softened.
Add the celery and carrot and cook for a further 8 minutes, until fragrant and beginning to soften.
Return the meat to the pan and mix well. Increase the heat, add the red wine and cook for about 5 minutes, until completely reduced.
Stir in the tomato passata. Season well with salt and pepper. Add the rosemary sprigs and sage leaves.
Reduce the heat to low and simmer gently for 2 hours, stirring occasionally. Remove and discard the rosemary and sage before assembling.
For the bechamel, melt the butter gently in a saucepan over low heat. Add the flour and stir to form a smooth roux.
Gradually add the hot milk, whisking continuously to prevent lumps.
Add the nutmeg and cook gently for about 15 minutes, stirring constantly, until thick and glossy. Set aside.
Once you’re ready to assemble, preheat the oven to 150°C (fan 130°C) or gas mark 2.
If using fresh pasta dough, roll it out on a lightly floured surface to about 1mm thick and cut into sheets to fit your ovenproof dish.
Spoon a layer of ragu over the base of the dish. Add a layer of pasta, followed by more ragu, then a layer of bechamel. Sprinkle with parmesan.
Repeat this layering process until you have built 10 layers, finishing with bechamel and parmesan on top. Reserve about 8 tbsp of bechamel for serving.
Bake for 45 minutes, until bubbling and lightly golden.
Rest for 10 minutes before serving. Plate individually, topping each portion with a spoonful of reserved bechamel and garnish with bay leaves.
