Mains
Italian
ItalianBeef Lasagne
A layered beef lasagne shown three ways, from a quick value-mince bake to a slow-cooked ragu with a proper bechamel and fresh pasta. The tiers differ in the meat, the sauces and whether the pasta is dried or made from scratch.
Nut-free
Better version
A soffritto-based beef ragu with a homemade bechamel and plenty of cheddar and Parmesan.
Per serving£2.63
Total cost£10.50
Time1 hr 40 min
Ingredients for 4
- Ragu
- 500 g beef mince (15% fat)
- 1 onion , finely diced
- 1 carrot , finely diced
- 1 celery stick , finely diced
- 800 g tinned chopped tomatoes
- Bechamel
- 50 g butter
- 50 g plain flour
- 600 ml whole milk
- To assemble
- 250 g dried lasagne sheets
- 75 g Parmesan , grated
Method
- Sweat the onion, carrot and celery in a little oil for 10 minutes until soft.
- Brown the mince, then add the tomatoes and simmer for 40 minutes until thick; season well.
- Make the bechamel by melting the butter, stirring in the flour, then whisking in the milk until smooth and thickened.
- Heat the oven to 190C. Layer the ragu, lasagne sheets and bechamel, finishing with bechamel and Parmesan.
- Bake for 35 minutes until golden and bubbling.
- Rest for 10 minutes before cutting and serving.
Equipment
- heavy saucepan
- whisk
- ovenproof dish
The three ways, side by side
Budget
Value mince, jarred sauce and a quick cheese-sauce topping over dried sheets.
Better
A soffritto-based beef ragu with a homemade bechamel and plenty of cheddar and Parmesan.
Ultimate
A slow three-hour beef and pancetta ragu with red wine, nutmeg bechamel and fresh egg pasta.
