BEST Homemade Lasagne Recipe

This Lasagne is made with an easy Homemade Bechamel Sauce, a rich and tender Beef Ragu and Cheese as far as the eye can see. What's not to love?

Equipment:

• 9x13" baking dish
• Large Pot or Dutch Oven with Heavy Lid (for Ragu)
• Medium Pot (for Bechamel)
• Wooden Spoon
• Sharp Knife & Chopping Board

BEST Homemade Lasagne Recipe

• Box Grater (for carrot and cheese)
• Serving Spoon (to spread layers)

Ingredients :

Ragu

• 2.2lb / 1kg Ground Beef (see notes)
• 3.5oz / 100g Pancetta, finely diced
• 2 cups / 500ml Tomato Passata (Pureed Tomatoes in USA)
• 2 cups / 500ml Beef Stock
• 1 cup / 250ml Red Wine
• 2 ribs of Celery, finely diced
• 2 medium Carrots, grated on a box grater
• 1 large White Onion, finely diced
• 3 cloves of Garlic, minced
• 2 tbsp Tomato Puree (Tomato Paste in USA)
• 2 Bay Leaves
• 1/4 cup each: Fresh Basil, Fresh Parsley, finely diced (plus extra to garnish)
• 1 tsp Dried Oregano
• 1.5 tsp Sugar, or to taste
• Salt & Pepper, to taste
• Olive Oil, as needed

Bechamel Sauce

• 4 cups / 1 litre Milk, at room temp
• 5 tbsp Plain Flour
• 4 tbsp Unsalted Butter
• 1/2 small Nutmeg, grated
• 3.5oz / 100g Parmesan, grated (save some to top)
• Salt & Pepper, to taste

Lasagne

• 12oz / 350g Fresh Lasagne Sheets (see notes)
• 2 cups / 200g Mozzarella, shredded

Instructions:

Ragu

1. Drizzle around 1 tbsp olive oil into a large pot over medium heat. Add beef, break it up with a wooden spoon and season with a pinch of salt and pepper. Continue to fry until fully browned, then pour into your lasagne dish (discarding any excess fat).
2. Add Pancetta and fry until it releases fat and begins to brown. Add onion, celery and carrot, and continue frying until they soften and begin to brown. Add garlic at the last minute, then add your tomato puree (tomato paste).
3. Fry tomato puree for a few mins, then deglaze with your wine. Allow the wine to reduce for a few mins, then add back in your beef. Stir to coat beef.
4. ......
5. .........

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