serves 9
Ingredients:
RAGU
1 cup chopped up carrots
1 cubed up yellow onion
4 cloves freshly pressed garlic
500g lean beef mince
1 tbsp olive oil
1 cup red wine
500g passata
3 tbsp tomato paste
500 ml beef stock
2 bay leaves
WHITE SAUCE
70g butter
70g flour
4 cups milk
1/2 tsp nutmeg
70g freshly grated parmesan
1tsp salt & pepper
LASAGNE
250g grated Mozzarella
9 - 12 Lasagne pasta sheets
Preheat oven to 180C ( 350F )
Instructions:
RAGU
Heat up a large pan and add olive oil.
Add the chopped up carrots, onion and garlic. Stir until mixed and let simmer on medium heat until softened.
Add the beef mince and stir together until the mince has browned.
Now add the red wine, passata, tomato paste, beef stock and bay leaves.
Stir everything together and let it cook on medium heat while making the white sauce.
WHITE SAUCE
Heat up a small pan on medium heat.
Add the butter and cook until melted.
Add the flour and stir to form a paste.
Whisk in half of the milk slowly, avoiding any lumps to form.
Once the mixture thickens, add the other half of the milk, while whisking.
Now add nutmeg, parmesan and a pinch of salt and pepper.
Heat and stir the sauce until completely thickened.
Set aside.
ASSEMBLING THE LASAGNE
Get out your baking dish.
Spread some Ragu at the bottom of the baking dish, top with a layer of evenly spread pasta sheets ( cut to fit your dish ).
Add Ragu so the pasta sheets are completely covered, followed by white sauce.
Repeat the layers of pasta, ragu and white sauce until everything is used up.
There should be around 4-5 layers, make sure to keep enough white sauce for the top layer.
Cover the top with mozzarella.
Pop into the oven for 45 minutes / until golden brown.
Let it cool for 5 - 10 minutes before serving.
Add some dried oregano to serve.
Enjoy with a glass of red wine!
Nutritional Information ( per serving )
Total Fat 27g
Total Carbohydrates 46g
Total Protein 26.6g
Total Calories 443