Classic Lasagna (Print Version)
# Ingredients:
01 -
60g butter.
02 -
4 cups milk.
03 -
2 cups gruyere or colby cheese, freshly grated.
04 -
1 tablespoon olive oil.
05 -
1 onion, finely chopped.
06 -
1 celery stick, finely diced.
07 -
1 medium carrot, finely diced.
08 -
2 garlic cloves, minced.
09 -
1kg ground beef.
10 -
800g crushed tomatoes.
11 -
¼ cup tomato paste.
12 -
1 cup pinot noir or dry red wine.
13 -
3 beef bouillon cubes.
14 -
2 bay leaves.
15 -
½ teaspoon each dried oregano and thyme.
16 -
2 teaspoons Worcestershire sauce.
17 -
1-2 teaspoons sugar (optional).
18 -
½ cup flour.
19 -
Nutmeg, salt, and pepper to taste.
20 -
350g fresh lasagna sheets.
21 -
1½ cups mozzarella cheese, freshly grated.
# Instructions:
01 -
In a pot, heat up oil and cook the onion, carrot, celery, and garlic until softened. Add the ground meat and brown it well.
02 -
Add everything else related to the ragu, except sugar. Cover the pot and let it gently simmer for 1.5 to 2 hours. Remove the lid and simmer for another 30 minutes until the beef is tender.
03 -
Start by making a roux. Melt butter and stir in the flour. Slowly pour in warmed milk while stirring to thicken. Mix in grated cheese and season lightly.
04 -
Begin layering in your dish with lasagna sheets, followed by ragu and bechamel. Repeat this process three times, ending with a layer of lasagna and the rest of the bechamel sauce.
05 -
Sprinkle mozzarella across the top. Bake at 350°F for 25 minutes until golden brown. Let it rest for about 5-10 minutes before slicing and serving.
# Notes:
01 -
The ragu should have a rich and slightly saucy consistency.
02 -
Freshly shredding cheese works best.
03 -
You can prepare this ahead of time and keep it frozen.