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Best Damn Lasagne with Lamb, Beef and Pork Ragù
Hoofdgerecht

Best Damn Lasagne with Lamb, Beef and Pork Ragù

3 uVoor 8Nutri-Score C€€€
van @chelsealazkani2 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

8 personen
  • extra virgin olive oilVoorraadkast30 ml
  • ground lambVlees300 g
  • ground beefVlees300 g
  • ground porkVlees300 g
  • carrots (finely diced)Groente en fruit2 stukken
  • onion (finely diced)Groente en fruit1 stuk
  • leek (sliced and washed)Groente en fruit1 stuk
  • saltKruiden en specerijen8 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • crushed tomatoesVoorraadkast800 g
  • chicken brothVoorraadkast500 ml
  • rosemary (sprigs)Groente en fruit2 stukken
  • parsley (chopped)Groente en fruit10 g
  • thyme (sprigs)Groente en fruit3 stukken
  • sugarVoorraadkast15 g
  • butterZuivel80 g
  • flourVoorraadkast80 g
  • whole milkZuivel1 liter
  • onion (halved, for the béchamel)Groente en fruit1 stuk
  • bay leavesKruiden en specerijen2 stukken
  • Parmesan cheese (grated, rind reserved)Zuivel150 g
  • lasagna sheetsGranen250 g
  • mozzarella (grated or torn)Zuivel250 g

per portie

Voedingswaarden

434kcal

Koolhydraten
26 g
Eiwitten
22 g
Vetten
27 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Rasp
  • Ovenschaal
  • Oven
  • Kookplaat

stap voor stap

Bereiding

  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.
    Stap 1

  2. Add the vegetables

    • Add the diced carrots, onion and leek.
    • Season with salt and pepper and cook until softened.
    Stap 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.
    Stap 3

  4. Simmer the ragù

    • Cover partially and let it simmer gently, stirring occasionally, until rich and thick.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8

  9. Bake

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