Plat
Lasagne al Ragù with Bechamel
3 hPour 8Nutri-Score C€€
C
3 h
3 hLasagne al Ragù with Bechamel
ce qu’il vous faut
Ingrédients
ground beefViandes500 g- ground porkViandes250 g
onion (finely chopped)Fruits et légumes1 morceau
carrot (finely chopped)Fruits et légumes1 morceau
celery stalk (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
tomato passataÉpicerie700 ml
tomato paste (tablespoons)Épicerie2 morceaux
red wineBoissons150 ml
olive oilÉpicerie30 ml
butterProduits laitiers80 g
flourÉpicerie80 g
milkProduits laitiers1 litre
nutmeg (freshly grated)Épices1 g
fresh lasagne sheetsCéréales400 g
parmesan (grated)Produits laitiers120 g
mozzarella (torn)Produits laitiers250 g
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
431kcal
- Glucides
- 33 g
- Protéines
- 22 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Cocotte
Casserole
Fouet
Plat allant au four
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Simmer the ragù
- Season with salt and pepper.
- Simmer gently, partially covered, until rich and thick, stirring occasionally.
- Étape 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.
- Étape 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.
- Étape 5
Bake
- Bake until golden and bubbling.
- Rest before slicing and serving.
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