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LASAGNE

The Italian Classic

Estimated Prep Time: 30 minutes

Ingredients

For the Ragù Sauce
2 tbsp extra virgin olive oil
300g beef mince
300g pork mince
1 large glass of red wine
1 small onion, finely chopped
2 carrots, finely chopped
1 stick of celery, finely chopped
Salt and freshly ground black pepper
1 x 400g tin chopped plum tomatoes
For the White Sauce
40g butter
40g plain flour
500ml milk
Salt and pepper
100g grated parmesan cheese

1. Prepare the Ragù Sauce
2. Heat the olive oil in a large pan. Add the beef and pork mince and brown well
3. Add the red wine to deglaze the pan and cook until it has almost evaporated
4. Add the onion, carrots, and celery, and fry for a couple of minutes
5. Season with salt and pepper, then add the chopped tomatoes. Rinse the tin with a bit of water and add it to the pan
6. Lower the heat, cover with a lid, and gently simmer for about 2 hours, stirring occasionally
7. Make the White Sauce
8. Melt the butter in a small pan over medium heat. Stir in the flour to form a paste
9. Gradually add the milk, stirring constantly until the sauce thickens to a creamy consistency
10. Season with salt and pepper, then stir in 20g of the grated parmesan cheese
11. Assemble the Lasagna
12. Preheat the oven to 200°C (400°F)
13. Spread a little ragù sauce on the bottom of an ovenproof dish
14. Arrange a layer of lasagne sheets over the sauce
15. Add a layer of ragù sauce, followed by some white sauce, mozzarella pieces, and a sprinkling of parmesan cheese
16. Repeat the layers, finishing with a topping of white sauce and a final sprinkling of parmesan cheese
17. Cover with foil and bake for 35-40 minutes, removing the foil for the last 5 minutes to allow the top to brown
18. Let the lasagna rest for a few minutes before serving to allow it to set

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