Beef Lasagna with Bechamel
Simple Kitchen Cooking
the best lasagna recipes
you could make. This is not your ordinary beef lasagna, this is a restaurant quality dish made right in your own home. It is the cheesiest and most flavourful lasagna you will ever have.
For the Ragu:
of Beef Mince
carrots peeled and diced
celery stalks diced
large white onions sliced or diced
head of garlic halved skin
small bunch of Rosemary & Sage
of Red wine
off tomato paste
jars of Passata & the equivalent of water
Salt & Pepper
oil for fgrying around 2 tbsp
For the Bechamel:
Salt & pepper
of Freshly grated Parmesan or gruyere
balls of mozzarella
lasagna pasta sheets
Begin by preparing all ingredients, including removing the mince from the fridge so it reaches near enough to room temp ( this prevents the meat from sweating when it hits the pan
Lightly season the mince
In a large pan /pot heat the oil ( medium heat) and add all of the veg, herbs and season it.
Reduce the heat, cover the pot and let the veg sweat until soft..... stir occasionally for around 8 mins
Heat a separate non stick pan, leave it dry ( no oil ) and sear the mince until it gets slightly brown on each side do not stir it a lot
Tip the mince into the veg and stir to combine let it "get to know each other" for around 4 mins
Then turn up heat slightly and pour in wine let it simmer for a few mins before adding the paste
Make sure that you give each stage a few minutes to cook before adding the next step
Finally adding the passata followed by the water.
Bring the pot up to the boil ( stirring continuously) then turn it right down to simmer. Cook it on a low simmer for anywhere between 1 1/2 to 2 hours
When the ragu is almost ready you can prepare the bechamel
Preparing bechamel: In a large heavy bottomed sauce pan melt your butter on a low heat
Stir in the flour and cook for around 1.5 mins
Slowly pour in the milk, whisking all the time to prevent lumps. Add in nutmeg and season to your taste
Bring it just up to a simmer for around 5 mins then take it off the heat and stir in cheese
Keep it in a warm place until you begin the layering process.
The layering: Allow the ragu to cool slightly put the pasta sheets in cold water to slightly soften them.*
Spread a layer of ragu on the bottom of tray
Followed by a layer of bechamel sprinkle some parmesan and torn up mozzarella on each layer of bechamel
Then a thin layer of pasta, do not layer pasta sheets on top of one another
Continue the process until you have fill the tray, finishing with a thick layer of bechamel and lots of grated Parmesan / mozzarella / gruyere
Bake at 180 degrees for 30/40 mins
* Skip this step if you are using fresh lasagna sheets.
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