Late fall night..what better way to make the night cosy with a classic Ragu sauce lasagna.
For the bechamel sauce
- 1l milk
- 1 hg of butter
- 4 tsp flour
Put all the ingredients in a pan while still cold. For a better result cut the butter into 3 or 4 peace’s. Then turn on the heat and start stirring until the sauce boils. Continue stirring until it becomes a cream.
Use a ready lasagna leaves. Boil the water and put the pasta so it cooks. Once ready drains it and let it dry. You can dry it a bit with a kitchen paper , otherwise it is watery and makes water in the pan.
For the ragu sauce
- 500g beef mince
- tomato sauce – one bottle
- 1 onion
- 2 carrots
- black pepper
- olive oil
In the meantime you made the meat sauce – ragu. Finely chop the vegetables – celery, carrots, onion. Fry them in a deep pan with olive oil until the are softer and reached the gold-brown colour. For a better taste of the dish make a small beef meatballs and put in the pan with the vegetables, also add the rest of the beef into the pan. Cook until the beef is ready. After that add tomato sauce, basil, water, salt and black pepper. Cook for a 10 more minutes at a lower temperature.
When you have everything ready put the lasagna leaves in a baking pan then place a layer of Ragu sauce and béchamel sauce add grated parmesan cheese. Again place a lasagna leaves until you finish all the ingredients finish the last layer with sauce and on the top place parmesan cheese. Bake in a preheated oven (180º) for around 40 min.
When you have everything ready remove from the oven, chill for couple of minutes then cut into peaces and serve while still hot.