Ingredients
Serves 4
- 250g dry lasagne sheets
- 100g grated parmesan
- 200g mozzarella
For the ragu
- 1kg tomato puree
- 500g beef mince meat
- 1/2 glass of white wine
- Onion
- Carrot
- Celery
- 4 bay leaves
- Salt & pepper
- EVO
For the bechamel
- 500ml milk
- 50g 00flour
- 50g butter
- salt
Method
- First get the ragu ready. Start chopping finely the onion, the carrot and the celery (you can use the food processor).
- In a pot pour the EVO and turn on the heat at high flame, when hot add the onion, carrot & celery.
- Let it fry until nice golden and then add the beef mince. Mix it all together at high flame until the meat is well sealed.
- Pour the wine and let it evaporate, then add the tomato puree, salt, pepper and the bay leaves.Let it cook at high flame, when it starts to boil, lower the flame at medium heat. Stir occasionally and let it cook at least for 2 hours.
- In the meantime, we can get our bechamel ready.
- Put the butter in a small pot and let it melts, then add the flour, stir it and mix it until it's nice and smooth.
- Then add the milk at room temperature and mix it for 5/10 minutes at medium flame, add a pinch of salt and let it cook until you reach a nice smooth consistency (not too liquid).
- Now you can start to build the lasagna, 14. take an oven tray and put few flakes of butter on the bottom, now pour a bit of Ragu.
- Then start your first layer with the lasagna sheets, the Ragu, mozzarella, bechamel and Parmesan. Now repeat until you fill the tray.
- Put it in the oven fan 180C for 40/50 minutes.
