
Time
225 minutes
Servings
8
Calories
754
Layers of tender pasta, rich slow-cooked meat ragù, creamy béchamel sauce, and plenty of Parmesan cheese baked to golden perfection. A true Italian masterpiece.
754
cal
35.5g
protein
66.2g
carbs
37.3g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Lasagna pasta sheets | 500 g | 232 | 8g | 47g | 1g | |||
| Ground beef | 500 g | 159 | 11g | 0g | 13g | |||
| Ground pork | 250 g | 82 | 5g | 0g | 7g | |||
| Onion | 1 whole | 6 | 0g | 1g | 0g | |||
| Carrot | 1 whole | 3 | 0g | 1g | 0g | |||
| Celery stalk | 1 whole | 0 | 0g | 0g | 0g | |||
| Crushed tomatoes | 800 g | 32 | 2g | 7g | 0g | |||
| Red wine | 0.5 cups | 13 | 0g | 0g | 0g | |||
| Milk | 0.5 cups | 9 | 1g | 1g | 0g | |||
| Olive oil | 2 tbsp | 31 | 0g | 0g | 4g | |||
| Unsalted butter | 4 tbsp | 51 | 0g | 0g | 6g | |||
| All-purpose flour | 4 tbsp | 14 | 0g | 3g | 0g | |||
| Milk (for béchamel) | 4 cups | 73 | 4g | 6g | 4g | |||
| Nutmeg | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| Parmesan cheese, grated | 1 cups | 49 | 4g | 0g | 3g | |||
| Salt | 1 to taste | 0 | 0g | 0g | 0g | |||
| Black pepper | 1 to taste | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Lasagna pasta sheets | 500 g | 232 | 8g | 47g | 1g | |||
| Ground beef | 500 g | 159 | 11g | 0g | 13g | |||
| Ground pork | 250 g | 82 | 5g | 0g | 7g | |||
| Onion | 1 whole | 6 | 0g | 1g | 0g | |||
| Carrot | 1 whole | 3 | 0g | 1g | 0g | |||
| Celery stalk | 1 whole | 0 | 0g | 0g | 0g | |||
| Crushed tomatoes | 800 g | 32 | 2g | 7g | 0g | |||
| Red wine | 0.5 cups | 13 | 0g | 0g | 0g | |||
| Milk | 0.5 cups | 9 | 1g | 1g | 0g | |||
| Olive oil | 2 tbsp | 31 | 0g | 0g | 4g | |||
| Unsalted butter | 4 tbsp | 51 | 0g | 0g | 6g | |||
| All-purpose flour | 4 tbsp | 14 | 0g | 3g | 0g | |||
| Milk (for béchamel) | 4 cups | 73 | 4g | 6g | 4g | |||
| Nutmeg | 0.25 tsp | 0 | 0g | 0g | 0g | |||
| Parmesan cheese, grated | 1 cups | 49 | 4g | 0g | 3g | |||
| Salt | 1 to taste | 0 | 0g | 0g | 0g | |||
| Black pepper | 1 to taste | 0 | 0g | 0g | 0g |
Step 1
Prepare the Ragù: Finely chop onion, carrot, and celery. Sauté in olive oil until softened. Add ground meats and brown thoroughly. Drain excess fat. Add red wine and simmer until evaporated. Stir in milk and simmer until absorbed. Add crushed tomatoes, bring to a simmer, then reduce heat and cook for at least 2 hours (or up to 4), stirring occasionally. Season with salt and pepper.
Step 2
Prepare the Béchamel: Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in cold milk until smooth. Cook over medium heat, stirring constantly, until sauce thickens. Season with salt, pepper, and nutmeg.
Step 3
Assemble the Lasagna: Spread a thin layer of béchamel in the bottom of a large baking dish. Arrange a layer of pasta sheets, then a layer of ragù, then béchamel, and sprinkle with Parmesan. Repeat layers until ingredients are used, finishing with a layer of béchamel and plenty of Parmesan.
Step 4
Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until bubbling and golden brown. Let rest for 10-15 minutes before serving.
Try a remix