Lasagna
Indulge in layers of savory beef, pork, and rich tomato sauce in this irresistible homemade lasagna!
Ingredients
- 250 g lasagne sheets
- 300 g minced beef
- 200 g minced pork
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500 ml tomato passata
- 4 tbsp olive oil
- 50 g butter
- 50 g plain flour
- 7 dl milk
- 100 g parmesan, finely grated
How to make it
- Heat the olive oil in a heavy pan over medium heat. Add the onion, carrot and celery and cook for 8 minutes, stirring often, until soft and glossy but not browned.
- Add the minced beef and minced pork, break them up with a spoon and cook until the meat loses its raw colour and turns well browned in places.
- Pour in the tomato passata and simmer gently for 25 to 30 minutes, stirring now and then, until the sauce looks thick and rounded rather than sharp.
- For the béchamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute until it smells lightly nutty.
- Whisk in the milk a little at a time, making a smooth white sauce, then cook for 5 minutes until it coats the back of a spoon.
- Heat the oven to 180 C. Spread a thin layer of ragù in a baking dish, cover with lasagne sheets, then add béchamel and a handful of parmesan; repeat the layers until everything is used, finishing with béchamel and the remaining parmesan.
- Bake for 35 to 40 minutes until the top is deeply golden and the edges are bubbling, then let the lasagna rest for 10 minutes so the layers set.
- Cut out one square portion and serve it on a flat plate with the layers kept visible and the top browned with parmesan.
