Lasagna With Ragù

Our lasagna with ragù has intensely rich flavours, is deeply satisfying and perfect for entertaining.

Course Mains

Cuisine Italian

Keyword beef and lamb lasagna, easy lasagna

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 698kcal

Author Nicole Shroff

Ingredients

2 tablespoons olive oil
2 small onions diced small
2 sticks celery diced small
2 small carrots peeled, diced small
1 teaspoon garlic minced
2 kg ground beef 4½ lb
1200 g Italian tomato sauce 32 oz, or canned tomatoes blended till smooth
1 tablespoon oregano
2 teaspoons salt
1 teaspoon black pepper
lasagna sheets fresh or dried

Three cheeses

250 g ricotta 9 oz
100 g mozzarella 1 cup, grated
30 g parmesan ¼ cup, finely grated

Bechamel

70 g butter ⅓ cup or 5½ tablespoons
70 g all-purpose flour ½ cup
1 litre whole milk 4 cups
½ teaspoon salt
⅛ teaspoon nutmeg (a grating)

Topping

50 g parmesan 3 tablespoons, grated
10 leaves basil divided
3 teaspoons butter

Instructions

Meat sauce

Heat 2 tablespoons olive oil in a large saucepan and add diced ingredients (2 small onions, 2 sticks celery, 2 small carrots). Sauté till softened but not browned. Add 1 teaspoon garlic and cook for another minute.
Add 2 kg ground beef and cook on medium heat till the meat is brown, stirring occasionally and breaking up any clumps.
Pour in 1200 g Italian tomato sauce add 1 tablespoon oregano, 2 teaspoons salt and 1 teaspoon black pepper. Stir well, reduce heat to low, cover and cook for 30 minutes. Remove from heat and taste for seasoning. Tear half the basil leaves and stir into the sauce then cover and set aside till ready to use.

Three cheeses

In a medium bowl, whisk together 250 g ricotta, 100 g mozzarella and 30 g parmesan, cover and set aside. Stir in a tiny bit of milk if mixture is too dense.

Bechamel sauce

In a small saucepan heat 1 litre whole milk to almost boiling then pour into a heat proof measuring jug or bowl.
Melt 70 g butter in a medium saucepan on medium heat and stir in 70 g all-purpose flour to make a smooth roux . Slowly pour in a third of the warmed milk at a time stirring to make a smooth creamy sauce. Season with ½ teaspoon salt and ⅛ teaspoon nutmegmix and set aside.

Make the lasagna

Preheat the oven to 180℃/350℉ and grease a large (20x30 cm or 9x13 inches) deep oven proof lasagna dish.
Spread a thin layer of meat sauce over the bottom of the pan and cover with lasagna sheets. Add another layer of meat sauce, then a layer of béchamel and top with the cheese mixture. Cover with lasagna sheets, ragù, béchamel, then the cheese mixture. Repeat layering till just below the top of the pan. The last layers should be meat sauce then béchamel.
Finish with 50 g parmesan (finely grated), 3 teaspoons butter dotted over the top and rest of the basil leaves.
Place in the middle of the preheated oven and bake for 35-40 minutes till the lasagna sheets are soft and the cheese is golden. Remove from the oven and leave to rest for a few minutes before slicing and serving.

Notes

Tip: use a potato masher to break up the mince.

This recipe uses ready made lasagna sheets, either fresh or dried pasta sheets.

Baking time: When baking the lasagna, follow the baking time on the lasagna sheets packaging so the lasagna sheets cook till fork tender.

Storing: Wrap well in plastic wrap and store in the fridge for up to 3 days or freeze for up to 3 months. Defrost and remove plastic wrap before reheating, cover with parchment paper and heat in the oven at 180C/350F till warmed through.

Make ahead: Assemble the lasagna, wrap and store in the fridge or freezer then bake at 180C/350F for 30-40 minutes. To check the lasagna is cooked through, insert a knife into the lasagna noodles, they should be tender.

Nutrition