Lasagna

Ingredients

• 12 lasagna sheets
• For the ragu: 500g beef mince, 1 onion, 2 carrots, 2 celery, 3 garlic cloves, 2 tbsp tomato paste, 1 can chopped tomatoes, 200ml beef stock, 100ml milk, 1 tsp dried oregano
• For the bechamel: 50g butter, 50g flour, 700ml milk, pinch of nutmeg
• 150g grated mozzarella
• 50g grated parmesan

Instructions

1. For the ragu, soften the chopped onion, carrot and celery in oil.
2. Add the garlic and mince; brown well.
3. Stir in the tomato paste, then the tomatoes, stock, milk and oregano.
4. Simmer gently for 45 minutes until thick.
5. For the bechamel, melt the butter, stir in the flour, then gradually whisk in the milk until smooth and thickened. Season with nutmeg.
6. Layer ragu, pasta sheets and bechamel in a baking dish three times, finishing with bechamel and cheese.
7. Bake at 180C for 35-40 minutes until golden and bubbling.
8. Rest 10 minutes before slicing.

Serving suggestions

• Serve with a green salad and good bread.

Storage & reheating

Keeps 3 days; reheats brilliantly. Freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions