Italian · Classics · Nut-free

Classic Beef Lasagna

Layers of rich ragu, béchamel and pasta baked until bubbling and golden.

Ingredients

• • 25 lasagna sheets
• • 1 kg ground beef
• • 4 onion
• • 8 cloves garlic
• • 800 g canned tomatoes
• • 8 tbsp tomato paste
• • 120 g butter
• • 200 g flour
• • 480 ml milk
• • 120 g parmesan
• • 320 g mozzarella

Method

1. 1Make a ragu: brown beef with onion and garlic, add tomatoes, simmer 30 minutes.
2. 2Make béchamel: melt butter, whisk in flour, then milk until thick.
3. 3Layer ragu, pasta sheets and béchamel in a dish; repeat.
4. 4Top with cheeses and bake 40 minutes at 180°C.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.