Pakistani
Pakistani Chicken Karahi
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Italian Lasagne
Layers of fresh pasta, rich slow-cooked meat ragu and silky béchamel — Italy's most loved baked pasta dish.
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30 minPrep🔥
2 hrCook🍽️
6Serves📊
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Ingredients
- 12 lasagne sheets
- For ragu: 500g beef mince, 200g pork mince, 1 onion, 2 carrots, 2 celery, 4 garlic, 2 cans chopped tomatoes, 2 tbsp tomato paste, 200ml wine, 200ml milk, 1 bay leaf
- For béchamel: 80g butter, 80g flour, 800ml milk, 100g grated Parmesan, nutmeg
- 150g Parmesan to top
- Salt and pepper
Instructions
- Make ragu: brown the meat; add finely chopped onion, carrot and celery; cook 10 min.
- Add wine; reduce.
- Add tomatoes, tomato paste, milk, bay; simmer gently 1.5 hours.
- Make béchamel: melt butter, whisk in flour 1 min, slowly add milk while whisking until thick; add Parmesan and nutmeg.
- Layer: ragu, pasta, béchamel; repeat.
- Top with extra Parmesan.
- Bake at 180C for 35-40 minutes until bubbling and golden.
- Rest 10 minutes before serving.
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Tara’s tips
- The long ragu simmer is the difference between good and great.
- Béchamel and ragu in alternating layers — not all ragu at the bottom.
Serving suggestions
- Rest before slicing.
Storage & reheating
Keeps 4 days; 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
Lasagne or lasagna?
Both correct — Italian uses lasagne (plural).
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