Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Soften the onion, carrot and celery in olive oil with the pancetta, then brown the ground beef.
- Deglaze with white wine. Stir in tomato passata, tomato paste and a splash of milk. Simmer the ragù 40 minutes, loosening with beef broth. Season with salt and black pepper.
- Melt butter, stir in flour, then whisk in milk until you have a smooth béchamel. Season with salt, black pepper and nutmeg.
- Heat the oven to 180 C. Butter a baking dish. Layer lasagne sheets with ragù, béchamel and grated parmesan, repeating at least four layers.
- Finish with béchamel, ragù and parmesan. Bake 30 minutes until bubbling, then rest 10 minutes before cutting.
Shopping tip
Dried egg lasagne sheets are on the pasta aisle. Make the ragù first; leftovers freeze well under the béchamel.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.