Classic Italian Lasagne

Ingredients

• 9 lasagne sheets (250g) 9 lasagne sheets (250g)
• 500g ground beef 500g ground beef
• 250g ground pork 250g ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 400g canned crushed tomatoes 400g canned crushed tomatoes
• 200ml red wine 200ml red wine
• 500ml whole milk 500ml whole milk
• 50g unsalted butter 50g unsalted butter
• 50g all-purpose flour 50g all-purpose flour
• 150g grated Parmesan cheese 150g grated Parmesan cheese
• 150g grated mozzarella cheese 150g grated mozzarella cheese
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 28g (6g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the ground beef and pork to the skillet. Cook until browned, breaking it up with a spoon.
3. 3.
   Pour in the red wine and cook until it evaporates.
4. 4.
   Stir in the crushed tomatoes and season with salt and pepper. Simmer for 1 hour, stirring occasionally.
5. 5.
   In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
6. 6.
   Gradually pour in the milk, whisking constantly. Cook until the sauce thickens.
7. 7.
   Season the béchamel sauce with nutmeg, salt, and pepper.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Spread a thin layer of Bolognese sauce on the bottom of a baking dish.
10. 10.
    Place a layer of lasagne sheets on top of the sauce.
11. 11.
    Spread a layer of Bolognese sauce over the lasagne sheets, followed by a layer of béchamel sauce. Sprinkle with Parmesan and mozzarella cheese.
12. 12.
    Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce and a generous sprinkle of cheese on top.
13. 13.
    Cover the baking dish with foil and bake for 30 minutes.
14. 14.
    Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
15. 15.
    Allow the lasagne to rest for a few minutes before serving.

Treat your ingredients with care...

• Ground beef and pork — Choose lean cuts of meat for a healthier option. If desired, you can substitute one of the meats with ground veal for a more traditional flavor.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Avoid pre-packaged grated cheese, as it may contain additives.

Tips & Tricks

• To save time, you can prepare the Bolognese sauce and béchamel sauce in advance and assemble the lasagne when ready to bake.
• For a vegetarian version, replace the meat with a combination of mushrooms and lentils for a hearty and flavorful filling.
• Experiment with different types of cheese, such as fontina or pecorino, to add a unique twist to the dish.
• Allow the lasagne to cool slightly before slicing to ensure clean and neat portions.
• Leftover lasagne can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the lasagne hot, accompanied by a fresh green salad and crusty bread. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

When serving, carefully lift a portion of lasagne onto a plate, allowing the layers to be visible. Sprinkle some extra grated Parmesan cheese on top for an enticing finishing touch.