Oh, this isn’t your everyday Wednesday-night lasagna. Nigella’s Lasagna of Love is exactly what it sounds like: lush, rich, indulgent and made to be shared. It’s lasagna that seduces slowly. it simmers, thickens, caramelizes. It’s not a rush-job. This is Sunday cooking, barefoot in the kitchen with music playing, stirring sauce with one hand and sipping wine with the other.
I remember the first time I made this dish. I was nursing a heartbreak, honestly. one of those quietly aching kinds. A friend had sent me the video of Nigella making this dish, saying, “This is a hug in food form”. They were right. I cooked it with the windows open, letting the smell of beef and wine and garlic curl out into the evening air and by the time it came out of the oven, bubbling and golden, I felt mended in some mysterious way.
So what is this dish? It’s a classic meat lasagna with a soulful, sensual twist-Nigella style. A slow-cooked ragù that’s earthy and deep, a béchamel that’s silky and lush, sheets of pasta that hug everything together. It’s the kind of lasagna you make to say I love you, I miss you or even I’m sorry. And maybe, sometimes, I need this just for me.
Nigella Lasagna Of Love Recipe
Ingredients Needed
You’ll need a trip to a proper grocery store. not the quick mart, trust me. This lasagna is all about patience and quality. Here’s what I gather every time I make it:
For The Ragù
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 3 cloves garlic, minced
- 750g ground beef (preferably with a bit of fat)
- 125ml full-bodied red wine (I use a merlot or shiraz. then drink the rest)
- 2 tablespoons tomato purée
- 2 cans chopped tomatoes (400g each)
- 1 teaspoon dried oregano
- Salt and black pepper
- A pinch of sugar (yes, it helps)
For The Béchamel
- 50g butter
- 50g plain flour
- 600ml full-fat milk
- Freshly grated nutmeg (a whisper of it, not too much)
- Salt to taste
To Assemble
- Fresh lasagna sheets (dried works too but fresh folds in better)
- 200g grated mozzarella
- 50g grated Parmesan
- Butter for dotting
Optional: A little love note to yourself tucked somewhere nearby. Just kidding. Sort of.
Equipment Needed
Nothing fancy. This dish doesn’t need gadgets. it needs heart.
- Large, heavy-bottomed saucepan (your ragù deserves a good home)
- Medium saucepan (for the béchamel)
- Wooden spoon (a must, honestly. I swear flavors bond better with wood)
- 9×13 inch baking dish or similar
- Cheese grater
- Whisk
- Knife and chopping board
- Foil (for the first part of baking)
If I’m feeling particularly nostalgic, I light a candle on the kitchen counter and play a Nina Simone playlist. Highly recommended.
Instructions To Make Nigella Lawson’s Lasagna Of Love
Here’s the truth: you don’t just make this lasagna. You commit to it. It’s a slow dance. You pour yourself into it, step by step.
Step 1: The Ragù. This Is The Heart.
Heat olive oil in the big saucepan. Add chopped onion, carrots and celery. Let them soften on a medium heat-don’t rush. You want them to gently caramelize, about 10 minutes. Add garlic and stir for another minute. Breathe it in. This is the smell of comfort.
Now, the beef. In it goes. Break it up with your wooden spoon, let it brown and crisp just a bit at the edges. Add wine-pour slowly, let it hiss and bubble. Stir in tomato purée, tomatoes, oregano, salt, pepper and that pinch of sugar. Bring to a bubble, then lower the heat and let it simmer. I give it at least 45 minutes, uncovered, stirring occasionally, sometimes whispering sweet nothings to it.
Step 2: The Béchamel. This Is The Soul.
Melt the butter in your medium saucepan. Stir in the flour to make a paste. this is your roux. Cook for a minute (it’ll smell like shortbread). Gradually whisk in milk, whisking constantly to avoid lumps. Cook gently until thickened. Add nutmeg and salt. I always dip a finger in here. It’s warm, milky magic.
Step 3: Assembly. Now You Layer Your Love.
Preheat the oven to 190°C (375°F). Spoon a layer of ragù onto the base of your dish. Add pasta sheets. Then béchamel. Then mozzarella. Repeat. At the top layer, make sure it’s béchamel-heavy and cover it in Parmesan and a few dots of butter. That top crust is where dreams go to crisp.
Step 4: Bake.
Cover with foil, bake for 30 minutes. Then remove foil and bake another 20-25 until golden and bubbling. Let it rest 10-15 minutes before serving. This part is agony and ecstasy. The smell is so good it’s cruel.
What I Learnt
I learnt that love can be slow. And that’s okay. This lasagna isn’t about shortcuts. it’s about the reward that comes from patience. I learnt how flavors deepen when you give them time. Just like emotions. Just like people.
I also learnt that making a dish like this. especially when cooking for someone else. is a kind of devotion. You chop and stir and taste, not out of duty but because you want to make something that matters. You want someone to feel warm and full and seen.
Oh-and I learnt that if you reheat a square the next day in a skillet, with the bottom crisped up? Absolute magic.
FAQs
What Makes Nigella Lawson’s Lasagna Of Love Different From Regular Lasagna?
Nigella’s ’Lasagna of Love’ is all about layers of comfort and indulgence. What sets it apart is the silky béchamel sauce paired with rich meat ragu. The love comes through in the simplicity and the care she puts into each layer. It’s not just a meal; it’s a big, warm hug on a plate, perfect for when you’re looking to feel cozy.
Can I Make Nigella’s Lasagna Of Love Ahead Of Time?
Yes, absolutely! In fact, Nigella recommends making it a day ahead, which only lets the flavors deepen and intensify. You can either assemble it, refrigerate it, and bake it the next day, or even freeze it for a future craving. A little prep time upfront means you can enjoy it without the last-minute hustle!
What Kind Of Cheese Should I Use For Nigella’s Lasagna Of Love?
Nigella uses a combination of mozzarella and Parmesan, which gives it that perfect melty, creamy texture with a rich, salty kick from the Parmesan. You can definitely experiment with other cheeses, but I’d say stick to the mozzarella for that gooey, stretchiness you want in every bite!
