Italian Main
Lasagna
Ratings & commentsLayers of rich beef ragu, silky white sauce, pasta sheets and mozzarella, baked until golden and bubbling. Feeds six.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Total
- 2 h 10 min
- Serves
- 6
- Difficulty
- Medium
- Heat
- Mild
About this Lasagna
Lasagna is a layered dish with three parts: a slow beef and tomato ragu, a smooth white sauce, and pasta sheets. Make each part properly and the whole is far greater than the sum. It takes some time, but it can be assembled a day ahead and baked when you need it, which makes it ideal for feeding a crowd.
Ingredients
- 30 mlOlive Oil
- 200 gOnions, finely chopped
- 100 gCarrots, grated
- 20 gGarlic, crushed
- 600 gBeef Mince
- 40 gTomato Puree
- 500 gChopped Tomatoes
- 60 gButter, for the white sauce
- 60 gPlain Flour, for the white sauce
- 600 mlMilk, for the white sauce
- 300 gLasagne Sheets, dried, no pre-cooking needed
- 300 gMozzarella, drained and sliced or torn
- 50 gParmesan, finely grated
- 10 gSalt
- 3 gBlack Pepper, freshly ground
Plus water and a little salt to taste.
How to prepare Lasagna
Heat the oil in a large pan over a medium heat and cook the onion and carrot for 8 minutes until soft. Add the garlic for a minute.
Add the mince, break it up and cook for 8-10 minutes until browned. Stir in the tomato puree, then the chopped tomatoes, a splash of water and half the salt and pepper. Simmer gently for 40 minutes until thick.
For the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute. Add the milk a little at a time, whisking, then simmer for 5-8 minutes until it coats the back of a spoon. Season with the remaining salt and pepper.
Heat the oven to 180C (160C fan). Spread a thin layer of ragu in a large baking dish, then cover with lasagne sheets.
Add a layer of ragu, a layer of white sauce and some of the mozzarella. Repeat the layers, finishing with white sauce.
Scatter the remaining mozzarella and the Parmesan over the top.
Bake for 40-45 minutes until golden, bubbling at the edges and piping hot in the middle.
Rest for 10 minutes before cutting, so the layers hold together.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- The ragu should be thick, not runny, or the lasagna will weep. Simmer it until a spoon leaves a trail.
- Assemble it up to a day ahead and keep it covered in the fridge; add 10 minutes to the baking time.
- It freezes well, cut into portions, for up to three months.
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