Classic Ragù Lasagna

Layers of tender pasta alternating with slow-cooked meat sauce and creamy béchamel. The top is gratinéed, offering a golden, crispy parmesan crust with a rich toasted cheese aroma.

• Prep time: 40 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 764
• Protein: 28 g
• Carbs: 59 g
• Fat: 45 g

Ingredients

• 166.7 g Lasagna sheets ( dry sheets )
• 333.3 g Pork and beef stuffing ( minced )
• 0.7 piece Onion ( finely diced )
• 0.7 piece Carrot ( small dice )
• 0.7 piece Apium graveolens ( small dice )
• 1.3 piece Garlic ( minced )
• 66.7 ml Red wine
• 33.3 g Minimum butter sweet
• 33.3 g Wheat flour
• 500 ml Whole milk
• 66.7 g Parmesan cheese ( grated )
• 0.7 pinch Nutmeg ( grated )
• 0.7 piece Bouquet garni
• 1.3 tbsp Extra virgin olive oil
• 0.7 tsp Gray sea salt
• 0.7 pinch Black pepper ground
• 533.3 g Tomato pulp

Instructions

1. Preparing the aromatic base

   Dice the onion, carrot, and celery into small, even cubes (mirepoix). Finely mince the garlic. Sauté the vegetables in a pan with a drizzle of olive oil until tender and translucent.

2. Searing the meat and deglazing

   Add the pork and beef mince. Increase the heat and sear the meat, breaking it up with a fork until well browned. When the bottom of the pan starts to stick, deglaze with red wine. Reduce by half to concentrate the flavors.

3. Simmering the ragù

   Stir in the tomato pulp and bouquet garni. Season with salt and pepper. Cover and simmer on low heat. The sauce should reduce until thick and generously coat the spoon.

4. Making the béchamel

   In a saucepan, melt the butter. Add the flour and cook for 2 minutes without browning to make a white roux. Gradually pour in cold milk while whisking. Cook until the sauce thickens and becomes smooth. Season with salt and nutmeg.

5. Assembling the lasagna

   Butter a baking dish. Spread a thin layer of béchamel at the bottom, then a layer of lasagna sheets. Alternate: ragù, béchamel, parmesan, pasta. Finish with a generous layer of béchamel and parmesan for the crust.

6. Baking and gratinéing

   Bake at 180°C. The lasagna is ready when the top is golden brown and the sauce is bubbling at the edges. A knife blade should sink into the pasta without any resistance.

Chef's tips

• Let the lasagna rest for 10 to 15 minutes out of the oven before slicing so the layers set.
• If the sauce reduces too quickly, add a ladle of water occasionally to maintain moisture.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheats perfectly in the oven at 150°C covered with foil.