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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 hServes 8Nutri-Score C€€€
from @chelsealazkani2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • extra virgin olive oilPantry30 ml
  • ground lambMeat300 g
  • ground beefMeat300 g
  • ground porkMeat300 g
  • carrots (finely diced)Produce2 pieces
  • onion (finely diced)Produce1 piece
  • leek (sliced and washed)Produce1 piece
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g
  • crushed tomatoesPantry800 g
  • chicken brothPantry500 ml
  • rosemary (sprigs)Produce2 pieces
  • parsley (chopped)Produce10 g
  • thyme (sprigs)Produce3 pieces
  • sugarPantry15 g
  • butterDairy80 g
  • flourPantry80 g
  • whole milkDairy1 litre
  • onion (halved, for the béchamel)Produce1 piece
  • bay leavesSpices2 pieces
  • Parmesan cheese (grated, rind reserved)Dairy150 g
  • lasagna sheetsGrains250 g
  • mozzarella (grated or torn)Dairy250 g

per serving

Nutrition

434kcal

Carbs
26 g
Proteins
22 g
Fat
27 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Grater
  • Baking dish
  • Oven
  • Stovetop

step by step

Method

  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.
    Step 1

  2. Add the vegetables

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

  4. Simmer the ragù

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

  9. Bake

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