Lasagna al ragù
4 people
50'
medium difficulty
INGREDIENTS
8 sheets fresh lasagna pasta
1 leaf bay leaf
a splash white wine
1/2 stalk celery
400 g ground beef
400 ml tomato purée
450 ml milk
250 g mozzarella
40 g butter
40 g flour
1/2 carrot
1/2 onion
to taste salt
to taste nutmeg
to taste grated Parmesan cheese
Method
STEP 01
Make a soffritto by finely chopping the celery, carrot, and onion. Add the ground beef and bay leaf, and cook over high heat for a few minutes.
STEP 02
Deglaze with the white wine, then add the tomato purée and salt. Cover and continue cooking over low heat for about one hour. (Add a splash of water during cooking if needed.)
STEP 03
Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over low heat. Add the flour all at once and stir vigorously with a wooden spoon to create a roux. Then add the cold milk and keep stirring. Cook over low heat, stirring in the same direction until the béchamel thickens. Turn off the heat and add a pinch of salt and a grating of nutmeg.
Make a soffritto by finely chopping the celery, carrot, and onion. Add the ground beef and bay leaf, and cook over high heat for a few minutes.
STEP 02
Deglaze with the white wine, then add the tomato purée and salt. Cover and continue cooking over low heat for about one hour. (Add a splash of water during cooking if needed.)
STEP 03
Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over low heat. Add the flour all at once and stir vigorously with a wooden spoon to create a roux. Then add the cold milk and keep stirring. Cook over low heat, stirring in the same direction until the béchamel thickens. Turn off the heat and add a pinch of salt and a grating of nutmeg.
STEP 03
Deglaze with the wine, add the tomato purée and salt, cover, and continue cooking over low heat for about one hour. (If needed, add a splash of water during cooking.)
STEP 04
Now take a rectangular baking dish. Layer the pasta sheets, béchamel sauce, meat ragù, chopped mozzarella, and grated Parmesan, repeating until you have 4–5 layers. Bake in the oven at 180°C (350°F) for about 35 minutes, then switch to grill mode for a few minutes to get a golden, crispy crust!
Deglaze with the wine, add the tomato purée and salt, cover, and continue cooking over low heat for about one hour. (If needed, add a splash of water during cooking.)
STEP 04
Now take a rectangular baking dish. Layer the pasta sheets, béchamel sauce, meat ragù, chopped mozzarella, and grated Parmesan, repeating until you have 4–5 layers. Bake in the oven at 180°C (350°F) for about 35 minutes, then switch to grill mode for a few minutes to get a golden, crispy crust!
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