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Simply The BEST Homemade Lasagne Recipe

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A rich homemade lasagne layered with slow-simmered beef and pancetta ragu, creamy Parmesan béchamel, fresh pasta, and plenty of melted mozzarella.

Ingredients

  • 2.2lb / 1kg Ground/Minced Beef
  • 3.5oz / 100g Pancetta, finely diced
  • 2 ribs of Celery, finely diced
  • 2 medium Carrots, grated on a box grater
  • 1 large White Onion, finely diced
  • 3 cloves of Garlic, finely diced
  • 2 tbsp Tomato Puree (Tomato Paste in US)
  • 1 cup / 250ml Red Wine
  • 2 cups / 500ml Tomato Passata (Pureed Tomatoes in US)
  • 2 cups / 500ml Beef Stock
  • 2 Bay Leaves
  • 1 small bunch Fresh Basil, finely diced (approx 1oz/30g)
  • 1 small bunch Fresh Parsley, finely diced (approx 1oz/30g)
  • 1 tsp Dried Oregano
  • 1.5 tsp Sugar, or to taste
  • Salt & Pepper, to taste
  • Olive Oil, as needed
  • 4 tbsp Butter (2oz/60g)
  • 5 tbsp Plain Flour (2oz/60g)
  • 4 cups / 1 litre Milk, at room temperature
  • 1/2 small Nutmeg, finely grated
  • 1 cup / 80g freshly grated Parmesan
  • Salt & Pepper, to taste
  • 12oz / 350g Fresh Lasagne Sheets
  • 2 cups / 200g Mozzarella, shredded
  • 1/2 cup / 40g freshly grated Parmesan

Instructions

  1. Drizzle around 1 tbsp olive oil into a large pot over medium-high heat. Add the beef, break it up with a wooden spoon, and season with a pinch of salt and pepper. Fry until fully browned, then transfer the beef to the lasagne dish, discarding any excess fat.
  2. Lower the heat to medium and add the pancetta to the pot. Fry until it begins to brown and release its fat. Add the onion, celery, and carrot and fry until softened and beginning to brown. Add the garlic and cook for another minute, then stir in the tomato puree.
  3. Fry the tomato puree for a couple of minutes, then deglaze the pot with the red wine. Allow the wine to reduce for a few minutes before stirring the browned beef back into the pot.
  4. Add the beef stock, tomato passata, parsley, basil, oregano, bay leaves, 1 tsp sugar, and salt and pepper to taste. Bring to a simmer, reduce the heat to low, cover, and simmer for at least 1 hour 30 minutes, stirring occasionally.
  5. Remove the lid and continue simmering for another 20-30 minutes, or until the ragu is thick and no longer watery. Taste and adjust the sugar, salt, and pepper as needed.
  6. For the béchamel, melt the butter in a suitably sized pot over medium heat. Add the flour and stir until a smooth roux forms.
  7. Gradually pour in the milk while whisking continuously to prevent lumps. Simmer for 7-10 minutes until thickened. Stir in the nutmeg, 1 cup / 80g Parmesan, and salt and pepper to taste. Remove from the heat when the sauce is thick enough to coat the back of a spoon but still easy to pour.
  8. Preheat the oven to 350F/180C.
  9. Spread a few spoonfuls of ragu across the bottom of a 20x30cm/8×12-inch baking dish to prevent the pasta from sticking.
  10. Layer the lasagne with pasta sheets, ragu, béchamel, and mozzarella. Continue until you have 4 layers of pasta, 4 layers of ragu including the bottom layer, 4 layers of béchamel, and 4 layers of mozzarella.
  11. Finish the final layer with pasta sheets, béchamel, mozzarella, and the remaining 1/2 cup / 40g Parmesan.
  12. Bake for 30-40 minutes, or until the top is deeply golden and bubbling. Allow the lasagne to rest for at least 10 minutes before slicing.
  13. Serve with an extra sprinkle of fresh basil or parsley.

Notes

  • Use good-quality ground/minced beef with enough fat to keep the ragu rich and flavorful.
  • The ragu should be thick rather than watery before assembling the lasagne.
  • The béchamel should coat the back of a spoon while remaining pourable.
  • Fresh lasagne sheets work particularly well; prepare other types of lasagne sheets according to their package directions if necessary.
  • Rest the baked lasagne for at least 10 minutes before slicing so the layers hold their shape.

Nutrition

Find it online: https://yumfamilyrecipes.com/simply-the-best-homemade-lasagne-recipe/