Lasagna (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
1 onion, finely chopped.
03 -
1 medium carrot, finely diced.
04 -
1 celery stick, finely diced.
05 -
2 garlic cloves, minced.
06 -
1kg ground beef.
07 -
800g crushed tomatoes.
08 -
¼ cup tomato paste.
09 -
1 cup pinot noir or dry red wine.
10 -
3 beef bouillon cubes.
11 -
2 bay leaves.
12 -
½ teaspoon each dried thyme and oregano.
13 -
2 teaspoons Worcestershire sauce.
14 -
1-2 teaspoons sugar (if needed).
15 -
60g butter.
16 -
½ cup flour.
17 -
4 cups milk.
18 -
2 cups gruyere or colby cheese, freshly grated.
19 -
Nutmeg, salt and pepper to taste.
20 -
350g fresh lasagna sheets.
21 -
1½ cups mozzarella cheese, freshly grated.
# Instructions:
01 -
Cook onion, carrot, celery, garlic in oil until soft. Add beef and brown.
02 -
Add remaining ragu ingredients except sugar. Simmer covered 1.5-2 hours, then uncovered 30 minutes until meat is tender.
03 -
Make roux with butter and flour. Gradually add warm milk, stir until thick. Add cheese and seasonings.
04 -
Layer pasta, ragu, and bechamel three times. Top with final pasta layer and remaining bechamel.
05 -
Top with mozzarella. Bake at 350°F for 25 minutes until golden. Rest 5-10 minutes before serving.
# Notes:
01 -
Ragu should be thick but saucy.
02 -
Shred cheese fresh for best results.
03 -
Can be made ahead and frozen.