Lasagna Al Ragu Recipe

Name: Matteo Ristorante Italianos LASAGNA AL RAGU Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 pieces Lasagna sheets; 500 grams Ground beef; 250 grams Ground pork; 1 piece Onion, finely chopped; 1 piece Carrot, finely chopped; 1 piece Celery stalk, finely chopped; 400 grams Crushed tomatoes; 150 ml Red wine; 2 tbs Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 0.25 tsp Nutmeg, grated; 500 ml Milk; 50 grams Butter; 50 grams All-purpose flour; 100 grams Parmesan cheese, grated

Inspired by Matteo Ristorante Italiano

Time1h 30m

Serves6

nonna’s bolognese, bechamel, parmigiano reggiano

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Ingredients

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Lasagna Components

12 pieces Lasagna sheets

1 1/8 lb (500 grams) Ground beef

8.82 oz (250 grams) Ground pork

1 piece Onion, finely chopped

1 piece Carrot, finely chopped

1 piece Celery stalk, finely chopped

14 1/8 oz (400 grams) Crushed tomatoes

5/8 cup (150 ml) Red wine

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Nutmeg, grated

2 1/8 cup (500 ml) Milk

1 3/4 oz (50 grams) Butter

1 3/4 oz (50 grams) 00 bread flour

3 1/2 oz (100 grams) Parmesan cheese, grated

Method

Preparation Steps

Prepare the Ragu

In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté until soft. Add the ground beef and pork, cooking until browned. Pour in the red wine and let it simmer until evaporated. Add the crushed tomatoes, salt, pepper, and nutmeg. Reduce heat and simmer for about 30 minutes.

Make the Bechamel

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly until the sauce thickens. Season with salt and a pinch of nutmeg.

Assemble the Lasagna

Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of ragu at the bottom. Layer lasagna sheets, followed by ragu, bechamel, and a sprinkle of Parmesan. Repeat the layers, finishing with a layer of bechamel and a generous topping of Parmesan cheese.

Bake the Lasagna

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly. Let it cool for 10 minutes before serving.