Lasagna

Long preparation time
Long preparation time
Easy
Easy
Italian
Italian
Main dish
Main dish
Meat
Meat

Ingredients

Voor de ragu
2 tablespoons
olive oil
900 g
ground beef
2
onions
4 stalks
yellow celery
2 cloves
garlic
2 tablespoons
flour
150 ml
beef stock
1 teaspoon
sugar
3 tablespoons
ELVEA double concentrated tomato
1 tablespoon
thyme
690 g
ELVEA Passata - Plain
Voor de witte saus
50 g
butter
50 g
flour
750 ml
milk
2 teaspoons
mustard
50 g
grated cheese
pepper
salt
Voor de lasagne:
12
lasagna sheets
75 g
mature cheddar
8
Persons

Preparation

  • Preheat the oven to 160 °C. Heat a large frying pan for the ragu and add the oil. Put the ground meat in the pan and fry it until it gets a golden brown crust. Take the pan from the heat source and scoop the meat on a plate. Put the onion, celery (if you use it) and garlic in the pan and fry until everything is soft. Put the meat back in the pan and stir in the flour. Add the stock and bring to a boil. Add the sugar, tomato paste and thyme and stir well.
  • Stir in the Passata. Bring back to the boil, cover and simmer in the oven for 1 to 1 1/2 hours or until the meat is tender.
  • Melt the butter in a saucepan for the white sauce. Add the flour and stir well to avoid lumps. Let it cook for a while, so that the flour flavour disappears completely. Incorporate the warm milk little by little with continuing to beat until the sauce thickens. Add the Dijon mustard and parmesan and season well with pepper and salt.
  • For the lasagna, divide a third of the meat sauce over the bottom of a deep 2.3 litre oven-proof dish. Spoon a third of the white sauce. Arrange a layer of lasagna sheets on it. Season with pepper and salt. Spoon half of the remaining meat sauce, followed by half of the white sauce. Put back a layer of lasagna sheets here. Finish with the remaining meat sauce and the remaining white sauce. Sprinkle the cheddar on top.
  • Let the lasagna rest for 6 hours before you bake it so that the pasta can soften.
  • Preheat the oven to 200 °C.
  • Place the dish in the middle of the oven for about 45 minutes or until the lasagna turns golden brown, bubbles at the corners, and the pasta is soft.
ELVEA products in this recipe