LASAGNE
The Italian Classic
Preparation 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
