Lasagne
1 hr 50 minServes 6–8
A layered baked pasta with slow-simmered beef ragù and creamy béchamel sauce, finished with Parmesan.
| prepPreheat oven to 190°C / 375°F (170°C fan / Gas 5) | |||||||||
| olive oil (for the ragù) | Heat oil, cook aromatics 5–6 min | Add garlic, cook 2 min | Brown beef, breaking up chunks | Season, add tomato purée, cook 2 min | Pour in wine, bubble 3–4 min | Add tomatoes & stock, simmer 1 hr | Remove bay leaf, adjust seasoning | Layer ragù, béchamel & lasagne sheets | Drizzle oil, bake 375°F / 190°C, 30–40 min |
| 1 onion, finely chopped | |||||||||
| 1 carrot, chopped | |||||||||
| 2 sticks celery, chopped | |||||||||
| 1 bay leaf | |||||||||
| 3 garlic cloves, crushed | |||||||||
| 500 g 2 oz beef mince | |||||||||
| 2 tbsp tomato purée | |||||||||
| 125 ml red wine | |||||||||
| 400 g tin chopped tomatoes | |||||||||
| 400 ml beef stock | |||||||||
| 100–200 ml / 3.5–7 fl oz beef stock (if needed) | |||||||||
| sea salt and freshly ground black pepper | |||||||||
| 75 g unsalted butter | Melt butter, stir in flour 3–4 min | Whisk in milk gradually until smooth | Season, add nutmeg, cook 4–5 min | ||||||
| 75 g plain flour | |||||||||
| 1 litre / 1¾ pint full-fat milk | |||||||||
| ¼ tsp freshly grated nutmeg | |||||||||
| sea salt and freshly ground black pepper | |||||||||
| 250–300 g / 9–10½ oz dried lasagne sheets | |||||||||
| 150 g Parmesan, divided | |||||||||
| extra virgin olive oil, for drizzling | |||||||||
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