Lasagne al Forno
Layers of slow-cooked meat ragù, béchamel and pasta baked until bubbling and bronzed on top.
Prep
40 min
Cook
120 min
Total
160 min
Serves
8
Per serving
642 kcal
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Instructions
Step 1: Soften the onion, carrot and celery in oil, then brown the beef and pork mince.
Step 2: Add the wine and let it evaporate, then the tomatoes and milk, and simmer for ninety minutes.
Step 3: Make a béchamel from butter, flour and milk, seasoned with nutmeg.
Step 4: Layer ragù, pasta sheets, béchamel and parmesan in a deep dish, repeating five times.
Step 5: Finish with béchamel and a thick layer of parmesan.
Step 6: Bake at 180C for forty minutes, then rest fifteen minutes before cutting.
Ingredients
Quantities update automatically for 8 servings.
- 300 gLasagne sheets
- 500 gBeef mince
- 250 gPork mince
- 800 gTinned tomatoes
- 1 wholeOnion — finely chopped
- 1 wholeCarrot — finely chopped
- 2 sticksCelery — finely chopped
- 150 mlRed wine
- 800 mlMilk
- 70 gButter
- 70 gPlain flour
- 100 gParmesan — grated
- ¼ tspNutmeg — grated
- 2 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 642 kcal
- Protein
- 36.4 g
- Carbohydrates
- 48.2 g
- Fat
- 32.6 g
- Saturated fat
- 15.8 g
- Fibre
- 4.2 g
- Sugar
- 9.4 g
- Sodium
- 880 mg
These figures are estimates for general information only and are not medical or dietary advice.