210 min Easy

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210 min
Ingredients for 2 people
Strained Tomatoes 700g 100 g
EVO oilto taste
Fresh egg pasta180 g
Grated Parmigiano Reggiano50 g
Pepperto taste
Saltto taste
Béchamel sauce
Butter25 g
Flour25 g
Milk250 ml
Nutmegto taste
Saltto taste
Bay leaf1
Beef broth100 g
Carrots20 g
Celery20 g
Garlic1 clove
Minced beef80 g
Onion20 g
Thyme1 sprig
  1. For the ragù, start by finely chopping celery, carrot and onion, then brown them in a pan with some extra virgin oil and garlic.
  2. When golden add the minced meat and brown.
  3. Add salt, pepper, bay leaf, thyme and the wine; simmer and reduce.
  4. Now add the beef broth and the tomato; simmer on a low flame for 2 and a half hours.
  5. Then prepare the béchamel sauce by heating the milk in a pan and melting the butter in another while stirring in the flour, on a low flame.
  6. Bring the milk in the pan to the boil, pour into the pan with the butter and flour, then whisk briskly while adding the salt, pepper and nutmeg.
  7. Assemble the lasagne in a tray, alternating layers of ragù, béchamel sauce, pasta sheets and grated Parmigiano; repeat four times.
  8. Bake in the oven for 25 minutes at 180°.
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