SERVES 6/8 TOTAL TIME 50 minutes + cook time for Ragù DIFFICULTY not too tricky
INGREDIENTS:
250 gr fresh lasagna sheets
For the bechamel:
1 lt. Whole Milk
80 gr butter
80 gr type ’00’ flour
A twist of Nutmeg
Salt
For the Ragù
300 gr minced beef
300 gr minced pork
200 gr. Italian sausage, skin off
600 gr passata (tomato sauce)
2 tbsp. tomato purèe
4 tbsp. of extra virgin olive oil
2 large carrot
2 small onion
2 celery stick
1 glass of dried white wine
1 glass of milk
hot water or stock (appr. 1 litre)
Parmesan cheese, grated
Salt, black pepper
DIRECTIONS:
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Start preparing the Ragù
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Finely chop the onion, carrot and celery.
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Heat two tablespoons of virgin olive oil in a large, heavy based saucepan and cook the onion, carrot and celery over a low heat for about 8/10 minutes, until they become soften and golden.
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Add the sausage crumbled and cook for 2 minutes, stirring. Tip into the minced meats, stirring well with a wooden spoon. Season with salt and pepper and continue to cook over a medium heat until the meat liquid has evaporated.
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Pour the wine into the pan and let it bubble away, then add the tomato purée and the passata. Taste with salt and pepper. Cover and slowly simmer for about 1h and ½ over a low heat, adding some hot stock or water when needed.
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When the Ragù is nearly ready, pour into the milk, to soften the acidity of the tomato. Taste with salt and pepper.
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Now move to preparing the bechamel. For this you’ll need to warm up the milk in a pan and melt the butter in another pan.
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Take the pan with the melted butter away from the stove and add in the flour and then add little by little the milk, mixing really well so that you don’t get any lumps.
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When you have used up all the milk, put the pan back onto the stove, add in a pinch of salt and a twist of nutmeg.
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At this point let the bechamel simmer for 5 minutes, mixing thoroughly.
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Preheat the oven at 170° c.
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In order to put together the Lasagna you firstly grease up a baking dish with butter, secondly, spoon some filling mixture into the dish (this will help the Lasagna sheets to adhere).
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Then you want to start by putting a layer of lasagne sheets one of Ragù and some bechamel sauce. Sprinkle with grated Parmesan. Repeat more times, finishing with a layer of bechamel sauce, a sprinkle of Parmesan cheese and some knobs of butter.
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Put the Lasagna into the middle rack of the oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Once cooked leave it to rest for 5 minutes, then serve!
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