Lasagne

A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.

Baking Dinner Comfort Food Beef Pasta

Estimated Nutrition

Calories

675.1

kcal / serving

4050.5 kcal total

Carbs

52.6g

per serving

315.8 g total

Fat

36.4g

per serving

218.2 g total

Protein

32.6g

per serving

195.4 g total

Cook Time

100

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dairy

150

GrainsCereals

250

no-soak variety

Liquids

125

Red Wine

400

Beef Stock

Meat

500

Beef Mince

NutsSeeds

piece

Bay Leaf

clove

Garlic

crushed

null

Sea Salt

to taste

null

Black Pepper

freshly ground, to taste

0.25

tsp

Nutmeg

freshly grated

OilsFats

glug

Olive Oil

for sautéing

null

Extra Virgin Olive Oil

for drizzling

Vegetables

piece

Onion

finely chopped

piece

Carrot

chopped

stick

Celery

chopped

400

Chopped Tomato

tinned

Method

Repeat the layers twice more, finishing with béchamel and the remaining Parmesan.

Sauté onion, carrot, celery, and bay leaf in oil for 6 minutes, then add garlic for 2 minutes.

Drizzle with oil and bake for 40 minutes at 190°C until golden and bubbling.

Brown the beef mince, season, mix in tomato purée, and deglaze with red wine.

Add tomatoes and 400ml stock, তারপর simmer for one hour until thickened.

Preheat oven to 190°C, make a roux with butter and flour, then whisk in milk and nutmeg until thickened.

Layer one-third meat sauce, some béchamel, pasta sheets, and Parmesan in a dish.