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Italian-inspired
Classic Beef Lasagne
Layered beef ragù, silky nutmeg béchamel and pasta with a browned Parmesan and mozzarella top; designed to cut cleanly after a proper rest.
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Ingredients
Beef ragù
- 2 tbspolive oil
- 1 kg10% fat beef mince
- 1large onion, finely diced
- 2carrots, finely diced
- 2celery sticks, finely diced
- 4garlic cloves, crushed
- 3 tbsptomato puree
- 200 mlred wine or beef stock
- 2 × 400g tinschopped tomatoes
- 250 mlbeef stock
- 1 tspdried oregano
- 1bay leaf
- 1 tbspWorcestershire sauce
- 1 1/2 tspfine salt
- 1/2 tspblack pepper
Béchamel
- 80 gbutter
- 80 gplain flour
- 1 litreswhole milk, warmed
- 1/4 tspground nutmeg
- 1 tspfine salt
- 1/4 tspwhite or black pepper
- 60 gParmesan, finely grated
Assembly
- 250 gdried lasagne sheets (about 12-14 sheets)
- 200 gmozzarella, coarsely grated
- 40 gParmesan, finely grated
Per serving
750 kcal44.0g protein65g carbs34g fat
Nutrition calculated from 24 of 25 ingredients; manual fallback used
Approximately 750 kcal, 44g protein, 65g carbohydrate, 34g fat and 7g fibre per serving.
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Method
- 01
Make the ragù
12 minMake the ragù: heat half the oil in the casserole over high heat. Brown the beef in four batches, then transfer it to a bowl. Reduce the heat, add the remaining oil, onion, carrot, celery and 1/2 tsp salt, and cook for 12 minutes.
- 02
Add the garlic
3 minAdd the garlic for 1 minute and tomato puree for 2 minutes. Add the wine, scrape the pan and reduce for 3 minutes. Return the beef, then add tomatoes, stock, oregano, bay, Worcestershire sauce, remaining salt and pepper.
- 03
Simmer partially covered
50 minSimmer partially covered for 50 minutes, then uncovered for 10-15 minutes. The ragù must be thick enough not to flood the lasagne. Remove the bay and adjust seasoning.
- 04
Make the béchamel
2 minMake the béchamel: melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Add the warm milk a little at a time, whisking smooth after each addition.
- 05
Simmer the béchamel
5 minSimmer the béchamel for 5 minutes, whisking, until it coats the back of a spoon. Remove from the heat and stir in nutmeg, salt, pepper and 60g Parmesan.
- 06
Heat the oven to 180°C fan
3 minHeat the oven to 180°C fan. Spread a thin layer of ragù in the baking dish. Add a layer of pasta, one-third of the remaining ragù and one-quarter of the béchamel. Repeat to make three filled layers, finishing with pasta and the remaining béchamel.
- 07
Scatter over mozzarella and 40g Parmesan
30 minScatter over mozzarella and 40g Parmesan. Put the dish on a tray, cover loosely with foil and bake for 30 minutes. Remove the foil and bake for 20-25 minutes until deeply golden and bubbling.
- 08
Rest for at least 20 minutes before
20 minRest for at least 20 minutes before cutting into eight portions. This is essential for clean layers and also prevents the filling being dangerously hot.
Equipment check
7 items required
- Large casserole
- Medium saucepan
- Whisk
- Wooden spoon
- 3 litre baking dish, about 33 x 23 x 6cm
- Baking tray
- Foil
Dietary and allergen note: Contains gluten, dairy, egg, celery and fish (Worcestershire sauce).
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Recipe diagnostics
Checked before you cook.
Metric quantities and serving yield are explicit
Method includes timing and doneness cues
Nutrition is identified as a calculated estimate
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