Simply The BEST Homemade Lasagne
3 hrs 15 minServes 8
A rich, layered lasagne with slow-cooked beef ragù, creamy béchamel sauce, and melted mozzarella and parmesan.
| prepPreheat oven to 350°F / 180°C | ||||||||
| 1 kg ground beef | Brown beef, remove from pot | Fry pancetta, aromatics, garlic & tomato paste | Deglaze with wine, reduce a few min | Stir in beef, stock, passata & herbs | Simmer covered 1 hr 30 min, then uncovered 20–30 min until thickened | Spread ragu base, layer pasta, ragù, béchamel & mozzarella (4 times) | Bake 350°F / 180°C, 30–40 min until golden | Rest 10 min before serving |
| 100 g pancetta, finely diced | ||||||||
| 2 ribs celery, finely diced | ||||||||
| 2 medium carrots, grated | ||||||||
| 1 large white onion, finely diced | ||||||||
| 3 cloves garlic, finely diced | ||||||||
| 2 tbsp tomato paste | ||||||||
| 250 ml red wine | ||||||||
| 500 ml tomato passata | ||||||||
| 500 ml beef stock | ||||||||
| 2 bay leaves | ||||||||
| 1 small bunch fresh basil, finely diced (approx 30 g) | ||||||||
| 1 small bunch fresh parsley, finely diced (approx 30 g) | ||||||||
| 1 tsp dried oregano | ||||||||
| 1.5 tsp sugar | ||||||||
| salt & pepper, to taste | ||||||||
| olive oil, as needed | ||||||||
| 60 g butter | Melt butter, stir in flour | Whisk in milk, simmer 7–10 min until thick | Stir in nutmeg, parmesan & seasoning | |||||
| 60 g plain flour | ||||||||
| 1 litre milk, at room temperature | ||||||||
| 1/2 small nutmeg, finely grated | ||||||||
| 80 g freshly grated parmesan | ||||||||
| salt & pepper, to taste | ||||||||
| 350 g fresh lasagne sheets | ||||||||
| 200 g mozzarella, shredded | ||||||||
| 40 g freshly grated parmesan | ||||||||
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