Plato principal
Lasagne al Ragù with Bechamel
3 hPara 8Nutri-Score C€€
C
3 h
3 hLasagne al Ragù with Bechamel
lo que necesita
Ingredientes
ground beefCarne500 g- ground porkCarne250 g
onion (finely chopped)Frutas y verduras1 pieza
carrot (finely chopped)Frutas y verduras1 pieza
celery stalk (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
tomato passataDespensa700 ml
tomato paste (tablespoons)Despensa2 piezas
red wineBebidas150 ml
olive oilDespensa30 ml
butterLácteos80 g
flourDespensa80 g
milkLácteos1 litro
nutmeg (freshly grated)Especias1 g
fresh lasagne sheetsCereales400 g
parmesan (grated)Lácteos120 g
mozzarella (torn)Lácteos250 g
saltEspecias5 g
black pepper (ground)Especias2 g
por ración
Nutrición
431kcal
- Carbohidratos
- 33 g
- Proteínas
- 22 g
- Grasas
- 24 g
lo que usará
Utensilios
Cocotte
Cazo
Varillas
Fuente de horno
Placa de cocina
Horno
paso a paso
Preparación
- Paso 1
Make the ragù
- Heat the olive oil in a Dutch oven and soften the onion, carrot and celery.
- Add the garlic, then the ground beef and pork, and brown well.
- Stir in the tomato paste, deglaze with the red wine and add the tomato passata.
- Paso 2
Simmer the ragù
- Season with salt and pepper.
- Simmer gently, partially covered, until rich and thick, stirring occasionally.
- Paso 3
Make the bechamel
- Melt the butter in a saucepan, whisk in the flour and cook briefly.
- Pour in the milk gradually, whisking until smooth.
- Season with salt, pepper and nutmeg and cook until thickened.
- Paso 4
Assemble the lasagne
- Spread a layer of ragù in the baking dish, then lasagne sheets, bechamel and parmesan.
- Repeat the layers, finishing with bechamel, mozzarella and parmesan.
- Paso 5
Bake
- Bake until golden and bubbling.
- Rest before slicing and serving.
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