Prep time: 35 minutes
Cook time: 2 hours 15 minutes
Serves 4
Ingredients
For the ragù:
- 1½ tbsp olive oil
- 350g beef mince
- 175g pork mince
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 100ml red wine
- 1 × 400g tin chopped tomatoes
- ½ tsp dried oregano
- 1 fresh bay leaf
- 250ml beef stock
- Salt and black pepper to taste
For the béchamel sauce:
- 40g butter
- 40g plain flour
- 550ml whole milk
- A pinch of freshly grated nutmeg
- 75g Parmesan, finely grated
- Salt and black pepper to taste
To assemble:
1 pack fresh lasagne sheets (about 200g)
200g fresh mozzarella, torn into small pieces
Extra Parmesan for topping
Olive oil for greasing
Method
- For the ragù: Heat the oil in a large frying pan or casserole dish. Add the beef and pork mince in batches and cook over a medium–high heat for 8–10 minutes until well browned, breaking up with a spoon as you go. Remove the meat with a slotted spoon and set aside. In the same pan, lower the heat and soften the onion, carrot and celery for 8 minutes. Add the garlic and cook for 1 minute. Return the browned meat to the pan, stir in the tomato purée. Pour in the wine, then add the tomatoes, oregano, bay leaf and stock. Season well. Lower the heat to a gentle simmer, cover loosely with a lid and cook for 1½–2 hours, stirring occasionally and topping up with a splash more stock or water if the sauce starts to dry. Discard the bay leaf.
- For the béchamel: Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 5–7 minutes until thickened, then stir in the nutmeg and Parmesan. Season to taste.
- To assemble: Lightly oil a 20 × 25cm ovenproof dish. Spread a layer of ragù, followed by lasagne sheets and then béchamel. Repeat the layers, finishing with béchamel on top. Scatter over the mozzarella and extra Parmesan.
- Bake at 180°C (fan) for 40–45 minutes until golden and bubbling. Rest for 10 minutes before serving.