Beef Ragù Lasagna with Béchamel

Ingredients

• 600 g Beef mince
• 1 Onion (Size not specified)
• 1 Carrot (Size not specified; source also says frozen vegetable mix may be used)
• 2 sticks Celery (Source says frozen vegetable mix may be used)
• 3 Garlic cloves (Lazy garlic may be used; quantity not specified for the substitute)
• 2 tbsp Tomato purée
• 100 ml Red wine
• 400 g Chopped tomatoes (1 tin)
• 500 ml Passata
• 200 ml Beef stock
• 1 tsp Dried oregano (More may be added if needed)
• 1 tsp Italian herbs (More may be added if needed; blend ingredients not specified)
• Salt (To taste; more may be added if needed)
• Black pepper (To taste; more may be added if needed)
• 50 g Butter (For the béchamel)
• 50 g Plain flour (For the béchamel)
• 400 ml Milk (For the béchamel)
• Nutmeg (A pinch; for the béchamel)
• Grated Parmesan (Optional; amount not specified. Stir into béchamel if using; source also includes Parmesan in the final topping)
• Lasagne sheets (Amount not specified; source uses fresh sheets, with dry sheets as an alternative)
• 137.5 g Grated mozzarella (Source gives a range of 125–150 g; midpoint shown)

Steps

1. 1

   Add the beef mince to a large pan and cook until browned. Season with salt and black pepper, as directed by the source.

2. 2

   Add the onion, carrot, and celery. Cook for 5–7 minutes, until softened.

3. 3

   Stir in the garlic and tomato purée. Cook for 1 minute.

4. 4

   Pour in the red wine and let it bubble for a couple of minutes.

5. 5

   Add the chopped tomatoes, passata, and beef stock. Add more oregano, Italian herbs, salt, and black pepper if needed.

6. 6

   Simmer gently for 30–45 minutes, stirring occasionally, until the ragù has thickened.

7. 7

   For the béchamel, melt the butter in a saucepan over medium heat.

8. 8

   Whisk in the flour and cook for 1–2 minutes.

9. 9

   Gradually pour in the milk while whisking continuously to prevent lumps. Continue cooking until the sauce is smooth and thickened.

10. 10

    Season the béchamel with salt, black pepper, and a pinch of nutmeg. Stir in grated Parmesan if using.

11. 11

    Preheat the oven to 200°C. Spoon a thin layer of ragù into an ovenproof dish.

12. 12

    Add a layer of lasagne sheets, béchamel, and a little mozzarella. Repeat the layers, finishing with béchamel, mozzarella, and Parmesan.

13. 13

    Bake for 20–25 minutes if using fresh pasta, or about 40–45 minutes if using dry pasta, until golden, bubbling, and cooked through. If the top browns too quickly, loosely cover the dish with foil.

14. 14

    For a crispier top, grill for the final 5 minutes, as the source author prefers.

15. 15

    Leave the lasagna to rest for 15–20 minutes before slicing so the layers hold together.

16. 16

    Slice and serve, optionally with garlic bread.

Notes

The ingredient amounts for the onion, carrot, lasagne sheets, Parmesan, and salt and pepper are not specified. The source gives mozzarella as 125–150 g. Garlic bread is suggested for serving but no recipe or quantity is provided.

Nutrition per serving

• dinner
• main course
• comfort food
• baked
• Italian
• beef
• pasta
• family meal