Easy Lasagna al Ragù
baking dish:
23x16x8 cm
9x6.3x3.1 inch
Servings:
4
baking dish:
23x16x8 cm
9x6.3x3.1 inch
Prepare Ragù:
• Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion, celery, and carrot for 5-6 minutes until soft.
• Add ground beef, break it up, and cook until browned, about 8 minutes.
• Stir in tomato paste for 1 minute, add wine, and simmer for 2 minutes.
• Add broth, passata, salt, and pepper. Simmer on low for 25-30 minutes, stirring occasionally, until thickened. Set aside.
Prepare Béchamel Sauce:
• Melt butter in a saucepan over medium heat.
• Whisk in flour and cook for 1-2 minutes to form a roux.
• Gradually add milk, whisking to avoid lumps, and cook for 4-5 minutes until thickened.
• Season with salt and nutmeg (if using). Set aside.
Assemble Lasagna:
• Preheat oven to 375°F / 190°C.
• Spread 2 tbsp / 30 ml béchamel on the bottom of a 23x16x8 cm dish.
• Place 1 lasagna sheet to cover the base (1 layer).
• Spread ¼ cup / 60 ml ragù, then ¼ cup / 60 ml béchamel, and sprinkle with ¼ cup / 25g mozzarella and 1 tsp / 3g Parmesan.
• Repeat for 5 more layers (6 layers total).
• Top with remaining béchamel (¼ cup / 60 ml), ½ cup / 50g mozzarella, and remaining Parmesan.
• Cover with foil and bake for 20 minutes. Remove foil and bake for 10-12 minutes until golden and bubbly.
• Let rest for 10 minutes before serving.