About this recipe:Over the years, I've come to realise that the best tasting lasagne takes time to make! The ragu requires slow cooking to develop the best flavour, but the end result is worth it. You can also make the ragu with a mixture of pork and beef mince. This usually serves 12 people so it's perfect for a crowd or a couple of midweek dinners.
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Heat olive oil over medium heat in a large saucepan or deep frying pan.
Add the diced onion, carrots, celery and garlic. Cook slowly for about 8-10 minutes or until softened. Transfer to a bowl and set aside.
Brown the mince in the same frying pan. Add the vegetables back into the pan with the cooked mince; stir in tomato puree, passata, red wine and chopped basil.
Let the sauce cook over very low heat, without a lid, for 1 1/2 or 2 hours, stirring occasionally, until the ragu has thickened. Season to taste with salt and pepper.
For the bechamel sauce: Melt the butter in a saucepan over medium-low heat. Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Remove from the heat, add a bay leaf to season and set aside until ready to layer the lasagne.
Preheat oven to 180 degrees C /Gas mark 4.
To arrange the lasagne: Cover the bottom of a large casserole dish with a thin layer of bolognese. Spoon some white sauce on top, then add a layer thinly sliced mozarella, folowed by a layer of lasagne sheets. Repeat layers of bolognese, white sauce, mozarella and lasagne sheets. Sprinkle the top with grated parmesan cheese and any leftover mozarella you might have.
Cook in the oven for 30 - 40 minutes, or until bubbling and golden on top.
Really needs a layer of the bechamel sauce over the top layer of pasta. The pasta on the top dries out otherwise, so would need too double up on the bechamel sauce ingredients. Apart from this everything else was ok. - 17 Feb 2013