Classic lasagne
A rich, comforting Italian classic: layers of slow-cooked beef ragu and creamy béchamel sauce between sheets of pasta, finished with golden parmesan.
Equipment
Ingredients
Ragu sauce
olive oil
2 tbsp
onion (finely chopped)
1 piece
carrot (finely chopped)
2 piece
celery stick (finely chopped)
2 piece
garlic clove (crushed)
2 piece
lean minced beef
500 g
tomato sauce
400 g
tomato (chopped)
2 piece
beef stock
200 ml
fresh basil
1 handful
Béchamel sauce
butter
70 g
plain flour
70 g
milk
750 ml
nutmeg
0.25 tsp
Assembly
lasagne sheets
250 g
parmesan (grated)
125 g
Instructions
Make the ragu sauce
Heat olive oil in a large pan, add onion, carrot, celery and garlic, cook gently until softened.
Brown the meat
Add the mince and cook until browned all over.
Simmer the ragu
Add tomatoes, tomato sauce, stock and basil. Bring to a simmer and cook gently for 30 minutes.
Make the béchamel sauce
Melt butter in a saucepan, stir in flour, cook for 2 minutes, gradually add milk, stirring until thickened. Season with nutmeg.
Assemble the lasagne
Layer half the ragu in a baking dish, top with lasagne sheets, then half the béchamel. Repeat layers and finish with parmesan.
Bake the lasagne
Bake in a preheated oven at 200°C for 35–40 minutes until golden and bubbling.
Rest and serve
Rest for 15 minutes before serving to allow layers to set.
Original recipe
Storage
Cover with foil when reheating to prevent drying out
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