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Our slow cooked beef ragu is the perfect filling for this hearty lasagne. Allow about one hour 20 minutes extra for making the ragu.
The ingredient of Beef Lasagne
- 2 tablespoons olive oil
- 1 brown onion finely chopped
- 1 carrot peeled diced
- 2 celery sticks diced
- 100g prosciutto finely chopped
- 2 garlic cloves crushed
- 700g beef mince
- 1 cup red wine or massel beef stock
- 700ml bottle italian tomato pasta sauce
- 250g packet dried lasagne pasta sheets
- 80g mozzarella cheese coarsely grated
- 70g cup parmesan cheese finely grated
- 90g butter
- 1 2 cup plain flour
- 3 cups milk
The Instruction of beef lasagne
- make beef ragu heat oil in a large heavy based saucepan over medium heat add onion carrot celery prosciutto and garlic cook stirring for 7 to 8 minutes or until soft
- add mince cook stirring with a wooden spoon for 2 to 3 minutes or until mince begins to brown add wine or stock simmer for 2 minutes stir in pasta sauce and 1 2 cup cold water bring to the boil reduce heat to medium low simmer uncovered stirring occasionally for 1 hour season with salt and pepper
- preheat oven to 180u00b0c grease a 7 5cm deep 18cm x 22cm base 12 cup capacity baking dish
- make white sauce melt butter in a heavy based saucepan over medium high heat add flour cook stirring for 1 to 2 minutes or until bubbling remove from heat slowly add milk whisking constantly until smooth return to heat cook stirring for 8 to 10 minutes or until sauce comes to the boil season with salt and pepper
- spoon a little warm ragu over base of baking dish top with 1 layer pasta spoon over half the remaining ragu spoon over half the white sauce repeat pasta and ragu layers finishing with a layer of pasta spoon remaining white sauce over pasta combine mozzarella and parmesan sprinkle over lasagne cover with foil
- bake for 30 minutes or until pasta is tender uncover and cook for a further 10 minutes or until top is golden and edges bubbling stand for 10 minutes serve
Nutritions of Beef Lasagne
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