Lasagna

Name: Lasagna
Total time: 135 min
Yield: 8
Ingredients: 500 g Ground beef; 250 g Ground pork; 1 pcs Onion; 1 pcs Carrots; 1 pcs Celery sticks; 3 clove Garlic; 2 tbsp Tomato paste; 125 ml Red wine; 800 g Chopped tomatoes; 1 tsp Dried oregano; 2 tbsp Olive oil; 60 g Butter; 60 g Plain flour; 900 ml Milk; 1 pinch Nutmeg; 250 g Lasagna sheets; 200 g Mozzarella; 60 g Parmesan; Salt; Black pepper

By Maxim
135 min
Medium

Main

Calories: ≈ 680 kcal
Protein: ≈ 36 g
Fat: ≈ 38 g
Carbs: ≈ 47 g

Classic beef lasagna layered with a slow-simmered meat sauce, creamy white sauce and melted mozzarella. Assemble it a day ahead, or freeze it whole or in portions for easy dinners.

Ingredients

8 servings

Ground beef500 g
Ground pork250 g
Onion1 pcs
Carrots1 pcs
Celery sticks1 pcs
Garlic3 clove
Tomato paste2 tbsp
Red wine125 ml
Chopped tomatoes800 g
Dried oregano1 tsp
Olive oil2 tbsp
Butter60 g
Plain flour60 g
Milk900 ml
Nutmeg1 pinch
Lasagna sheets250 g
Mozzarella200 g
Parmesan60 g
Saltto taste
Black pepperto taste

Steps

1
Heat the oil in a large pan and cook the finely chopped onion, carrot and celery over medium heat for 8 minutes. Add the garlic for 1 minute.
2
Turn up the heat, add the beef (500 g) and pork (250 g) and brown well, breaking up the meat. Stir in the tomato paste, then pour in the wine (125 ml) and let it bubble away.
3
Add the tomatoes (800 g) and oregano, season, and simmer gently, partly covered, for 40 minutes until thick.
4
Meanwhile make the white sauce: melt the butter (60 g), stir in the flour (60 g) and cook for 1 minute. Gradually whisk in the milk (900 ml) and simmer, stirring, for 5 minutes until it coats a spoon. Season with salt and nutmeg.
5
Heat the oven to 190°C (375°F; 170°C fan). In a 23 × 33 cm (9 × 13 in) dish, layer meat sauce, a little white sauce and lasagna sheets (250 g; no-boil sheets go in straight from the box). Repeat three or four times, finishing with white sauce.
6
Scatter over the mozzarella (200 g) and Parmesan (60 g). Cover with foil and bake for 25 minutes, then uncover and bake 20 minutes more until bubbling and golden.
7
Rest for 15 minutes before cutting so the layers hold.