Lasagne Bolognese

Classic béchamel, rich beef ragù, mozzarella and Parmesan layered with fresh pasta.

• Prep 30 min
• Cook 45 min
• Serves 6

Ingredients

For the beef ragù

• 2 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, crushed
• 600 g beef mince
• 2 tbsp tomato paste
• 800 g crushed tomatoes or tomato passata
• 150 ml red wine
• Salt, to taste
• Freshly cracked black pepper, to taste

For the classic béchamel

• 70 g butter
• 70 g plain flour
• 1 litre milk, warmed
• Salt, to taste
• Freshly cracked black pepper, to taste
• A small pinch of nutmeg, optional

For the assembly

• 500 g fresh lasagne sheets
• 300 g mozzarella, grated
• 100 g Parmesan, finely grated
• Extra virgin olive oil, for greasing the baking dish

Method

1. Heat the extra virgin olive oil in a large pan over medium heat. Add the onion, carrot and celery and cook gently for 5–6 minutes, or until softened. Add the garlic and cook for another 30 seconds.
2. Add the beef mince and cook over medium-high heat, breaking it apart with a wooden spoon, until evenly browned and most of the liquid has evaporated.
3. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and allow it to reduce for 2–3 minutes.
4. Add the crushed tomatoes or passata, season with salt and black pepper, then simmer gently for 25–30 minutes until rich and slightly thickened.
5. Melt the butter in a saucepan over medium-low heat. Add the flour and stir continuously for 1–2 minutes without allowing it to brown.
6. Gradually add the warm milk, whisking continuously to prevent lumps. Cook until smooth and thick enough to coat the back of a spoon. Season with salt, black pepper and a small pinch of nutmeg, if using.
7. Lightly grease the baking dish with olive oil. Spread a thin layer of ragù and a small amount of béchamel over the base. Add a layer of lasagne sheets, followed by ragù, béchamel, mozzarella and Parmesan. Repeat the layers until all the ingredients have been used, finishing with lasagne sheets, ragù, béchamel and the remaining cheeses.
8. Bake in a preheated fan-forced oven at 190°C for 35–40 minutes, or until the top is deeply golden and the sauce is bubbling around the edges.
9. Remove from the oven and allow the lasagne to rest for 10–15 minutes before slicing. This helps the layers settle and gives a cleaner portion.

Chef’s tip

Let the lasagne rest before slicing for cleaner layers and a better texture.

To serve

Serve with extra Parmesan and freshly cracked black pepper.