Main
Lasagne al Ragù with Bechamel
3 hServes 8Nutri-Score C€€
C
3 h
3 hLasagne al Ragù with Bechamel
what you need
Ingredients
ground beefMeat500 g- ground porkMeat250 g
onion (finely chopped)Produce1 piece
carrot (finely chopped)Produce1 piece
celery stalk (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
tomato passataPantry700 ml
tomato paste (tablespoons)Pantry2 pieces
red wineBeverages150 ml
olive oilPantry30 ml
butterDairy80 g
flourPantry80 g
milkDairy1 litre
nutmeg (freshly grated)Spices1 g
fresh lasagne sheetsGrains400 g
parmesan (grated)Dairy120 g
mozzarella (torn)Dairy250 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
431kcal
- Carbs
- 33 g
- Proteins
- 22 g
- Fat
- 24 g
what you’ll use
Tools
Dutch oven
Saucepan
Whisk
Baking dish
Stovetop
Oven
step by step
Method
- Step 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.
- Step 2
Simmer the ragù
- Season with salt and pepper.
- Simmer gently, partially covered, until rich and thick, stirring occasionally.
- Step 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.
- Step 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.
- Step 5
Bake
- Bake until golden and bubbling.
- Rest before slicing and serving.
most cooked first