Lasagne al ragù alla bolognese

Ingredienti

• 12 sheets of pre-cooked lasagna
• 2 cups grated mozzarella cheese
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• 500 g (18 oz) ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 2 stalks celery, chopped
• 800 g (28 oz) crushed tomato (you can use canned tomatoes)
• 1 cup of red wine (optional)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 50 g (1.8 oz) butter
• 50 g (1.8 oz) flour
• 500 ml (16.9 fl oz) of milk
• Salt to taste
• Pepper to taste
• Nutmeg to taste (optional)

Preparazione

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, carrot and celery. Cook until the vegetables are tender.

3. 3

   Add the ground beef and cook until well browned.

4. 4

   Pour in the red wine (if you decided to use) and let it reduce by half.

5. 5

   Add the crushed tomato, tomato paste, bay leaf, oregano, basil, salt and pepper. Cook over low heat for approximately 30-40 minutes, stirring occasionally.

6. 6

   For the Bechamel sauce, melt the butter in a pot over medium heat.

7. 7

   Once the butter is completely melted, add the flour and mix well with a whisk. Cook this mixture (roux) over medium heat for a few minutes to eliminate the raw flour flavor. Don’t let it take color.

8. 8

   Gradually add the milk to the roux mixture, stirring constantly to avoid lumps forming.

9. 9

   Cook the mixture over medium-low heat until thickened, making sure there are no lumps. This may take about 10-15 minutes.

10. 10

    Add salt, pepper and nutmeg to taste. Nutmeg is optional but gives a characteristic flavor to the Bechamel.

11. 11

    Simmer for a few additional minutes so the flavors blend well and the sauce reaches the desired consistency.

12. 12

    To assemble the lasagna in a baking dish, place a thin layer of Bolognese sauce on the bottom.

13. 13

    Then, place a layer of lasagna sheets on top.

14. 14

    Add a layer of Bechamel sauce, followed by another layer of bolognese sauce and a layer of grated mozzarella cheese.

15. 15

    Repeat the process until you end up with a layer of Bolognese sauce and sprinkle grated Parmesan cheese on top.

16. 16

    Cover the pan with aluminum foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.

17. 17

    Let the lasagna rest for a few minutes before cutting into portions and serving.