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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
Recipe Image
  • 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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