Ingredients

12 piece lasagna sheets
500 g ground beef
1 piece onion
2 piece carrots
100 g celery stalks
2 cloves garlic
700 g passata
30 g tomato paste
100 ml red wine
60 g butter
60 g plain flour
700 ml milk
100 g grated parmesan
1 pinch nutmeg
30 ml olive oil
1 pinch salt

Instructions

Finely dice the onion, carrots and celery, and mince the garlic. Soften them in the olive oil, then add the ground beef and brown it well.
Toast the tomato paste, deglaze with red wine and pour in the passata. Season with salt and let the ragù simmer gently over low heat.
For the béchamel, melt the butter, stir in the flour and cook briefly. Gradually whisk in the milk and simmer into a smooth sauce, seasoning with nutmeg.
In a baking dish, layer ragù, pasta sheets and béchamel in turn. Finish with a layer of béchamel and scatter the parmesan over the top.
Bake in a preheated oven at 190 degrees until the surface is golden brown and bubbling.
Let the lasagna rest briefly before slicing so the layers can set.

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classiccasserolemeal-prepitalian

Classic Beef Lasagna

Name: Classic Beef Lasagna
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6 servings
Ingredients: 12 piece lasagna sheets; 500 g ground beef; 1 piece onion; 2 piece carrots; 100 g celery stalks; 2 cloves garlic; 700 g passata; 30 g tomato paste; 100 ml red wine; 60 g butter; 60 g plain flour; 700 ml milk; 100 g grated parmesan; 1 pinch nutmeg; 30 ml olive oil; 1 pinch salt

Layers of tender ragù, velvety béchamel and pasta sheets baked into a deep-golden crust. A Sunday classic that reheats beautifully..

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Cook time

90 min

🍽

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

560 kcal

Calories

25 g

Protein

30 g

Fat

48 g

Carbs

Ingredients

For 6 servings

Instructions

1
Finely dice the onion, carrots and celery, and mince the garlic. Soften them in the olive oil, then add the ground beef and brown it well.
2
Toast the tomato paste, deglaze with red wine and pour in the passata. Season with salt and let the ragù simmer gently over low heat.
3
For the béchamel, melt the butter, stir in the flour and cook briefly. Gradually whisk in the milk and simmer into a smooth sauce, seasoning with nutmeg.
4
In a baking dish, layer ragù, pasta sheets and béchamel in turn. Finish with a layer of béchamel and scatter the parmesan over the top.
5
Bake in a preheated oven at 190 degrees until the surface is golden brown and bubbling.
6
Let the lasagna rest briefly before slicing so the layers can set.