Lasagne

Ingredients

• Ragu Sauce (meat sauce)
  • 500g minced beef (at least 15% fat for flavour)
  • 1 of each, onion, carrot, celery stick, finely diced
  • 2 tbsp tomato puree
  • 800g chopped tomatoes (2 tins).
  • 2 tbsp olive oil
  • Salt, pepper, and a pinch of dried oregano
• Béchamel Sauce (white sauce)
  • 50g butter
  • 50g plain flour
  • 750ml whole milk
  • A grating of fresh nutmeg, or a couple of pinches of ground dried nutmeg.
• 250g Lasagna sheets (check for 100% durum wheat and egg)
• 50g Parmesan freshly grated.
• 125g fresh Mozzarella, torn.

Method

1. Ragu Sauce
   • Brown the beef in a large pan.
   • Remove and set aside.
   • In the same pan, sauté the onion, carrot and celery in olive oil until soft.
   • Return the beef, add tomato puree and chopped tomatoes. Simmer on low for at least 1 hour until thick and rich.
2. Béchamel Sauce
   • Melt butter in a pan, stir in flour for 1–2 minutes to make a roux.
   • Gradually whisk in milk until smooth and thick.
   • Season with salt, pepper, and nutmeg
3. In a baking dish, spread a thin layer of ragu. Top with pasta sheets (don’t overlap too much). Follow with more ragu, then a layer of white sauce. Repeat until ingredients are used, finishing with a thick layer of white sauce on top.
4. Scatter the mozzarella and Parmesan over the final layer of white sauce.
5. Cook at 180°C (Fan) for 30–40 minutes until the top is golden and bubbling.
6. Let it rest for 15 minutes before slicing so that the lasagne holds its shape

Quantity

• Serves 4 to 6