ItalyWatch how it’s made
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Ingredients (11)
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Method
Make the ragù: brown the minced beef with the onion and garlic until it changes colour, then add the tomato sauce and herbs and simmer over low heat for 30-40 minutes until thickened.
Make the béchamel: melt the butter, add the flour and stir for 1 minute, then gradually pour in the milk, stirring constantly, until you have a smooth, creamy white sauce; season with salt, pepper and nutmeg.
Spread a little ragù over the bottom of a rectangular baking dish, then add a layer of lasagne sheets, followed by a layer of ragù, a layer of béchamel and a sprinkling of mozzarella; repeat the layers until all the ingredients are used (usually 4-5 layers).
Cover the top layer with all the remaining béchamel and sprinkle generously with mozzarella and Parmesan.
Bake the lasagna in an oven preheated to 190 °C for 35-40 minutes until golden and bubbling on top; leave to rest for 10-15 minutes before cutting so the layers set, and serve hot.
