This Lasagne is made with an easy Homemade Bechamel Sauce, a rich & tender Beef Ragu and Cheese as far as the eye can see. What’s not to love?!
Equipment:
20cm x 30cm/8 x 12″ Baking Dish (or larger)
Large Pot or Dutch Oven with Heavy Lid (for Ragu)
Medium Pot & Wooden Spoon (for Bechamel)
Sharp Knife & Chopping Board
Box Grater (for carrot and cheese)
Serving Spoon (to spread layers)
Ingredients (check list):
Ragu
▢2.2lb / 1kg Ground/Minced Beef (see notes)
▢3.5oz / 100g Pancetta, finely diced
▢2 cups / 500ml Tomato Passata (Pureed Tomatoes in US)
▢2 cups / 500ml Beef Stock
▢1 cup / 250ml Red Wine
▢2 ribs of Celery, finely diced
▢2 medium Carrots, grated on a box grater
▢1 large White Onion, finely diced
▢3 cloves of Garlic, finely diced
▢2 tbsp Tomato Puree (Tomato Paste in US)
▢2 Bay Leaves
▢1/4 cup each: Fresh Basil, Fresh Parsley finely diced (plus extra to garnish)
▢1 tsp Dried Oregano
▢1.5 tsp Sugar, or to taste
▢Salt & Pepper, to taste
▢Olive Oil, as needed
Bechamel Sauce
▢4 cups / 1 litre Milk, at room temp
▢5 tbsp Plain Flour
▢4 tbsp Butter
▢1/2 small Nutmeg, grated
▢1 cup / 80g freshly grated Parmesan
▢Salt & Pepper, to taste
Lasagne
▢12oz / 350g Fresh Lasagne Sheets (see notes)
▢2 cups / 200g Mozzarella, shredded
▢1/2 cup / 40g freshly grated Parmesan
Instructions:
Ragu
Drizzle around 1 tbsp olive oil into a large pot over medium heat. Add beef, break it up with a wooden spoon and season with a pinch of salt and pepper. Continue to fry until fully browned, then scoop into your lasagne dish (discarding any excess fat).
Lower heat to medium and add pancetta to the pan. Fry until it begins to brown and release its fat. Add onion, celery and carrot, and continue frying until they soften and just begin to brown. Add garlic and fry for another minute, then add the tomato puree (tomato paste).
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