by RobinImported from a photo
A deeply flavourful, slow-cooked meat ragu layered with tender pasta, creamy béchamel, and melted mozzarella, baked until golden and bubbling. This hearty dish is a true Italian classic, perfect for a comforting meal.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
1Onion
1Celery
1Carrot
1 cloveGarlicFinely dice 1 onion, 1 celery, and 1 carrot. Mince 1 clove garlic.
1 tbspOlive oilOnionCeleryCarrotHeat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced Onion, Celery, and Carrot and cook until softened, about 8-10 minutes.
Garlic
50gTomato paste
1 tbspBalsamic vinegarStir in the minced Garlic, 50g tomato paste, and 1 tbsp balsamic vinegar. Cook for another 2-3 minutes, stirring constantly, until fragrant.
⅝kgGround beef
400gGround porkAdd ⅝kg ground beef and 400g ground pork to the pot. Break up the meat with a spoon and brown it thoroughly, about 10-12 minutes. Drain any excess fat.
150mlDry white winePour in 150ml dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
0.8kgTomatoes
1 tspSalt
½ tspBlack pepper
¼ tspChilli flakes
1Parmesan rind
1gRosemaryAdd 0.8kg tomatoes, 1 tsp salt, ½ tsp black pepper, ¼ tsp chilli flakes, 1 parmesan rind, and 1g rosemary. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for at least 4 hours, stirring occasionally. If the sauce becomes too thick, add a splash of water or stock.
Parmesan rindRosemary
50mlMilk
25gButterRemove the Parmesan rind and Rosemary sprigs from the ragu. Stir in 50ml milk and 25g butter until melted and combined. Taste and adjust seasoning.
25gButter
25gFlour400mlMilk¼ tspSalt⅛ tspBlack pepper
½ tspThyme
¼ tspNutmegIn a separate saucepan, melt 25g butter over medium heat. Whisk in 25g flour and cook for 1-2 minutes to form a roux. Gradually whisk in 400ml milk, ensuring no lumps form. Bring to a simmer, then reduce heat and cook, stirring constantly, until thickened, about 5-7 minutes. Season with ¼ tsp salt, ⅛ tsp black pepper, ½ tsp thyme, and ¼ tsp nutmeg.
250gLasagne sheets
250gMozzarellaPreheat the oven to 180°C Ober-/Unterhitze. Spread a thin layer of ragu on the bottom of a large ovenproof dish. Arrange a layer of 250g lasagne sheets over the ragu. Top with a layer of ragu, then a layer of 250g mozzarella, and finally a layer of béchamel. Repeat these layers until all ingredients are used, finishing with a layer of pasta.
100gTomato sauceMozzarellaSpread 100g tomato sauce over the top pasta layer, then sprinkle with any remaining Mozzarella. Cover the dish loosely with foil and bake for 25 minutes.
1 bunchBasil
50gParmesanRemove the foil, sprinkle with fresh 1 bunch basil and 50g parmesan. Return to the oven and bake uncovered for another 15 minutes, or until golden brown and bubbling.
Let the lasagne rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.