Recipe from: 3 November 2015
recipe, lasagne, dinner, cheese, mince,beef

Ingredients 21
Servings 6
Time 00:25


  • 250
    packet of dried lasagne pasta sheets
  • Dried oregano
  • Fresh basil to garnish
  • olive oil
  • 500
    minced beef, not too lean
  • 100
    unsmoked pancetta, lardon or bacon, very finely diced
  • 75
    carrot, finely grated
  • 75
    celery, very finely chopped
  • 1
    onion, finely chopped
  • 50
    tomato purée
  • 1/2
    glass red or white wine
  • 180
    fresh milk
  • Salt and pepper
  • 50
  • 50
    plain flour
  • 900
    full-fat milk
  • Salt and pepper
  • A pinch of nutmeg
  • 100
    mozzarella cheese, grated



Method for Ragu:
Fry the pancetta/bacon gently in the olive oil until it starts to release its fat. Be careful not to let it burn.

Add the carrots, celery and onions. Sauté until the onions are transparent and the vegetables are soft. Add the beef and cook until it is lightly browned.

Add the tomato puree and then the wine. Cook until the wine evaporates completely. Add the milk, little by little until it is completely absorbed.

Season with salt and pepper, cover and cook very slowly for at least an hour but preferably two. Stir occasionally and if it looks like drying out, add a little more milk.

Spoon off any excess oil that may rise to the surface.

Method for Béchamel Sauce:
In a medium sized saucepan, melt the butter over a medium heat.

Once the butter has melted completely, add the flour and stir for a couple of minutes until the flour cooks through.

Add a splash of milk and whisk to combine. Continue to add the milk a little at a time, making sure that the milk and flour amalgamate completely before adding more. Whisk thoroughly to prevent any lumps.

Once all the milk has been added, season with salt and pepper as well as a pinch of nutmeg.

Add the grated mozzarella and continue to whisk over a medium heat until the sauce coats the back of a wooden spoon.

Assembling the Lasagne:
Preheat the oven to 180°C.

In a deep rectangle oven dish, spread a quarter of the ragu. Top with a quarter of the béchamel sauce and then layer with the pasta sheets.

Continue to build lasagne in this order until you have laid the third layer of pasta sheets.

Cover with the final quarter of ragu and finish with béchamel sauce. Make sure that the final layers completely cover all the sheets of pasta.

Sprinkle the top of the lasagne with the dried oregano and an extra crack of fresh black pepper. Bake in the oven for 20 minutes.

Take the cooked lasagne out of the oven and leave to rest for at least 30 minutes before serving.

Garnish with fresh basil and serve with a side salad or, if you are so inclined, chips.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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Read more on: lasagne  |  dinner  |  recipe  |  beef  |  mince  |  cheese

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