Classic lasagne
Ingredients
Ragu
olive oil
1 tbsp
onion (finely chopped)
1 piece
carrot (finely chopped)
1 piece
celery (finely chopped)
1 piece
garlic (crushed)
2 cloves
minced beef
500 g
passata
400 ml
chopped tomatoes
400 g
dried oregano
1 tsp
beef stock
200 ml
Béchamel sauce
butter
50 g
plain flour
50 g
milk
500 ml
cheddar (grated)
50 g
Assembly
lasagne sheets
250 g
parmesan (grated)
50 g
Instructions
Make the ragu
Heat the olive oil in a large pan and cook the onion, carrot, celery and garlic until softened.
Brown the meat
Add the minced beef and cook until browned all over.
Simmer the ragu
Stir in the passata, chopped tomatoes, oregano and beef stock. Simmer gently for 30 minutes until thickened.
Make the béchamel sauce
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer until thickened, then stir in the cheddar.
Assemble the lasagne
Layer the ragu, lasagne sheets and béchamel sauce in a baking dish, finishing with a layer of béchamel and parmesan.
Bake the lasagne
Bake in a preheated oven at 180°C for 45 minutes until golden and bubbling.
Original recipe
Storage
Can be assembled ahead and refrigerated up to 24 hours before baking.
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