Hoofdgerecht
Lasagne al Ragù with Bechamel
3 uVoor 8Nutri-Score C€€
C
3 u
3 uLasagne al Ragù with Bechamel
wat je nodig hebt
Ingrediënten
ground beefVlees500 g- ground porkVlees250 g
onion (finely chopped)Groente en fruit1 stuk
carrot (finely chopped)Groente en fruit1 stuk
celery stalk (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit3 stukken
tomato passataVoorraadkast700 ml
tomato paste (tablespoons)Voorraadkast2 stukken
red wineDranken150 ml
olive oilVoorraadkast30 ml
butterZuivel80 g
flourVoorraadkast80 g
milkZuivel1 liter
nutmeg (freshly grated)Kruiden en specerijen1 g
fresh lasagne sheetsGranen400 g
parmesan (grated)Zuivel120 g
mozzarella (torn)Zuivel250 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
431kcal
- Koolhydraten
- 33 g
- Eiwitten
- 22 g
- Vetten
- 24 g
wat je gebruikt
Keukengerei
Braadpan
Steelpan
Garde
Ovenschaal
Kookplaat
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Simmer the ragù
- Season with salt and pepper.
- Simmer gently, partially covered, until rich and thick, stirring occasionally.
- Stap 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.
- Stap 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.
- Stap 5
Bake
- Bake until golden and bubbling.
- Rest before slicing and serving.
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