1. Prepare the soffritto by finely chopping carrots, celery, onion, and garlic. Heat olive oil in a large pan and sauté the chopped vegetables until soft.
2. Add minced beef to the pan and cook it until nicely browned.
3. Stir in tomato puree and bay leaves, then pour in the red wine.
4. Allow the alcohol to evaporate, then add the chopped tomatoes.
5. Let the mixture simmer for about 20 minutes, and season with salt and freshly ground black pepper.
1. In a separate pan, melt butter over medium heat.
2. Add flour and stir until well combined, then gradually pour in milk.
3. Season the sauce with nutmeg, freshly ground black pepper and salt.
4. Stir in cheese and let it melt over low heat.
5. Spread a thin layer of ragù sauce on the bottom, then mornay sauce, and finally lasagne sheets.
6. Repeat these layers until all the ingredients are used, finishing with a layer of mornay sauce on top.
7. Sprinkle the cheese evenly over the entire lasagne.
8. Bake in the oven for about 35 minutes at 200°C.
1. Garnish the lasagne with fresh oregano and serve with a fresh salad.
Experience the heavenly marriage of velvety mornay sauce with cheese and layers of tender pasta. A rich ragù, the classic Italian bolognese sauce, envelops finely chopped vegetables like carrots and celery, adding depth and warmth, while the addition of cheese elevates the dish by adding a creamy, melty dimension that is both comforting and indulgent. For more scrumptious recipes, discover our bacon and sourdough crumble mac and cheese or spicy nduja pizza with lemon zest and herbs.
You can elevate your lasagne with layers of vegetables. Simply add thinly sliced courgette, spinach, or bell peppers between your lasagne sheets. These vegetables not only introduce vibrant colours but also add more texture to the dish, making each bite more memorable.
For a perfect bake, wait for the edges of the lasagne to turn golden brown and for the centre to bubble slightly. A skewer or toothpick inserted into the centre should come away clean if the lasagne is ready. Let the lasagne rest for about 10 minutes before serving as it helps in retaining its shape and flavour. If you have the time, let the ragù simmer for 2-6 hours. This is the classic Italian way of making ragù, allowing all flavours to meld and bring forth a deeper, more savoury flavour.