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Classic Lasagne

A rich beef and pork ragù layered with creamy white sauce, fresh pasta, mozzarella, and parmesan cheese, baked until golden.

Dinner Comfort Food Italian Meat Pasta

Estimated Nutrition

Calories

903.1

kcal / serving

3612.4 kcal total

Carbs

49.6g

per serving

198.5 g total

Fat

51.1g

per serving

204.2 g total

Protein

49.2g

per serving

196.8 g total

Cook Time

160

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

500

Milk

100

Parmesan Cheese

grated

ball

Mozzarella

GrainsCereals

Plain Flour

sheets

Egg Lasagne

fresh

Liquids

250

Red Wine

one large glass

Meat

300

Beef Mince

300

Pork Mince

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Onion

finely chopped

piece

Carrots

finely chopped

stick

Celery

finely chopped

400

Plum Tomatoes

tin, chopped

Method

Heat olive oil in a large pan and brown the beef and pork mince thoroughly.

Deglaze the pan with red wine and cook until the liquid has nearly evaporated.

Add onion, carrots, and celery and fry for several minutes.

Season with salt and pepper, add tomatoes, and stir in a tin-full of rinsing water.

Cover and simmer the ragù on low heat for two hours, stirring occasionally.

Preheat your oven to 200°C.

Melt butter in a small pan and whisk in flour to create a paste.

Gradually whisk in the milk until the sauce thickens to a creamy consistency.

Season with salt and pepper, then stir 20g of grated parmesan into the white sauce.

Layer ragù, pasta, mozzarella, white sauce, and parmesan in a 22 x 26cm dish.

Repeat layers until finished, ending with white sauce, reserved ragù dots, and parmesan.

Cover with foil and bake for 35 to 40 minutes, removing foil for the final 5 minutes.

Rest the lasagne for two minutes before serving.

made with
a toodle. project