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Best Damn Lasagne with Lamb, Beef and Pork Ragù
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Best Damn Lasagne with Lamb, Beef and Pork Ragù

3 hPara 8Nutri-Score C€€€
de @chelsealazkani2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • extra virgin olive oilDespensa30 ml
  • ground lambCarne300 g
  • ground beefCarne300 g
  • ground porkCarne300 g
  • carrots (finely diced)Frutas y verduras2 piezas
  • onion (finely diced)Frutas y verduras1 pieza
  • leek (sliced and washed)Frutas y verduras1 pieza
  • saltEspecias8 g
  • black pepper (freshly ground)Especias3 g
  • crushed tomatoesDespensa800 g
  • chicken brothDespensa500 ml
  • rosemary (sprigs)Frutas y verduras2 piezas
  • parsley (chopped)Frutas y verduras10 g
  • thyme (sprigs)Frutas y verduras3 piezas
  • sugarDespensa15 g
  • butterLácteos80 g
  • flourDespensa80 g
  • whole milkLácteos1 litro
  • onion (halved, for the béchamel)Frutas y verduras1 pieza
  • bay leavesEspecias2 piezas
  • Parmesan cheese (grated, rind reserved)Lácteos150 g
  • lasagna sheetsCereales250 g
  • mozzarella (grated or torn)Lácteos250 g

por ración

Nutrición

434kcal

Carbohidratos
26 g
Proteínas
22 g
Grasas
27 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Rallador
  • Fuente de horno
  • Horno
  • Placa de cocina

paso a paso

Preparación

  1. Sear the meat

    • Heat the olive oil in a large pan.
    • Add the ground lamb, beef and pork and brown well, breaking it up.
    Paso 1

  2. Add the vegetables

    • Add the diced carrots, onion and leek.
    • Season with salt and pepper and cook until softened.
    Paso 2

  3. Build the ragù

    • Pour in the crushed tomatoes and the chicken broth.
    • Add the rosemary, parsley and thyme.
    • Stir in the sugar and bring to a simmer.
    Paso 3

  4. Simmer the ragù

    • Cover partially and let it simmer gently, stirring occasionally, until rich and thick.
    Paso 4

  5. Make the béchamel base

    • Melt the butter in a saucepan over medium heat.
    • Whisk in the flour and cook briefly to form a roux.
    • Pour in the whole milk gradually, whisking until smooth.
    Paso 5

  6. Infuse the béchamel

    • Add the halved onion and the bay leaves.
    • Cook on low heat, stirring, until the sauce thickens.
    • Remove the onion and bay leaves.
    Paso 6

  7. Add the Parmesan

    • Grate the Parmesan and stir most of it into the béchamel.
    • Add the reserved Parmesan rind to the red sauce for extra flavour.
    Paso 7

  8. Assemble the lasagne

    • Layer lasagna sheets, ragù and béchamel in a baking dish, repeating until the ingredients are used up.
    • Finish with béchamel, the remaining Parmesan and the mozzarella.
    Paso 8

  9. Bake

    • Bake in a preheated oven at 180 °C until golden and bubbling.
    • Let it rest before serving.
    Paso 9
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