Regular Lasagne v1.1
Ingredients
Ragu
- 4 T olive oil
- 4 celery sticks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 sprig rosemary
- 700g beef mince
- 500mL red wine
- 800g crushed tomatoes
- 200mL beef stock
Bechamel
- 1L 4% milk
- 2 bay leaves
- 0.5 onion
- pinch nutmeg
- 50g butter
- 50g flour
Lasagne
14 sheets fresh lasagne
125g mozzarella
50g grated parmesan
Method
Ragu
- Saute celery, carrots, onion for 15 minutes on low
- Add garlic and rosemary, 2 minutes
- Add mince, cook until liquid absorbed
- Add wine, cook for 45 minutes
- Add tomatoes and stock, cook 2 hours, season as necessary
Bechamel
- Bring milk, bay leaves, onion and nutmeg to a gentle boil
- Make roux, introduce warm milk gradually
Assembly
- Blanch lasagne sheets if necessary
- Layer bechamel, lasagne, mozzarella, parmesan, pepper and ragu.
- Top with mozzarella if possible.
- Bake for 30 minutes at 180C