Best original authentic lasagne I've ever made and it is fantastic!
Ingredients
Ragu
Olive Oil: 1 TBSP
Carrot (Chopped): 1 Cup
Stalk Celery (Chopped, Large, 1 1): 1 Cup
White Onion (Chopped, Large, 1 1): 1 Cup
Ground Beef (Minced, Chopped, Large, 1 1): 1 Lbs.
Ground Pork (Minced, 500 g 500 g): 1 Lbs.
Passata (tomato puree us, Minced, 500 g 500 g): 2 1/2 Cup
Tomato Paste (540 g tomato puree us 540 g): 3 TBSP
Red Wine: 1 Cup
Beef Stock (250 ml 250 ml): 6 Cup
Bay Leaves (15 litres 15 litres)
Sea Salt Flakes And Pepper: 1 TSP
White Sauce
Butter: 5 TBSP
Flour All-Purpose: 5 TBSP
Full Fat Milk (70 g 70 g): 4 Cup
Nutmeg (70 g 70 g): 1/2 TSP
Parmesan (Grated, 1 litre 1 litre): 1 Cup
Sea Salt Salt And Pepper (Optional, or): 1 TSP
Lasagne
Fresh Lasagna Pasta Sheets (Grated, 70 g 70 g): 1 Lbs.
Balls Mozzarella (Optional, or): 2 Balls
Instructions
Ragu
Finely chop the carrot, onion and celery and saute the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.
If there is a lot of excess fat in the pan, spoon some out. Add the red wine and reduce by half.
Once the wine has reduced, add the passata (tomato puree), tomato paste, bay leaves, 4 cups of beef stock (1 litre) and a pinch of salt and pepper.
Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered. Add the rest of the beef stock half way through.
White Sauce
Add the butter to a saucepan and cook until melted and bubbling.
Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.
Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan and a pinch of salt and pepper.
Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
Assemble the lasagne
Preheat the oven to 350F (180C).
To assemble the lasagne, spoon a small amount of ragu on the very bottom of the baking dish. Top with and even layer of lasagna pasta sheets (cut the pasta sheets to fit your baking dish).
Add a few more spoons of ragu so the pasta is completely covered followed by 2 ladels of white sauce.
Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making sure to keep enough of bechamel sauce for the very top layer (you should have 4-5 layers of pasta).
Cover the top layer of the lasagne with torn mozzarella and then bake in the oven for 45minutes or until bubbling and golden.
Let it cool slightly for 5-10 minutes before serving.
Open this recipe in Recipe Gadget to save, organize, and cook it.