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A Lasagna Topped with Cheese Lasagna Recipe

Lasagna Recipe

The world's most popular food is finally available! This beautiful Italian Lasagna has layers of Ragu Bolognese with Besciamella Cheese Sauce.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 10

Ingredients
  

LASAGNA:

  • 1 1/2 cups mozzarella cheese (shredded)
  • basil or parsley (Finely chopped)
  • 350g fresh lasagna sheets

RAGU BOLOGNESE

  • 1 kg / 2 lb beef mince
  • 3 beef bouillon cubes (crumbled)
  • 1/4  cup tomato paste
  • 1 medium carrot
  • 800g / 28 oz canned crushed tomato
  • 2 tsp Worcestershire Sauce
  • 1 celery stick (very finely diced)
  • 2 garlic cloves (minced)
  • 1 cup pinot noir red wine
  • 2 bay leaves  (dried or fresh)
  • 1 Onion
  • 1/2 tsp dried thyme and oregano
  • 1/2 tsp salt and black pepper
  • 1-2 tsp tsp sugar
  • 1 tbsp  olive oil

CHEESE SAUCE (BESCIAMELLA)

  • 4  tbsp  butter
  • 1/2 cup flour
  • 4 cups cups milk
  • 2 cups gruyere or Colby cheese
  • Pinch of freshly ground nutmeg
  • Salt and pepper

Instructions
 

RAGU:

  • Heat oil in a heavy-based large pot on medium heat. Add celery, carrots, onion and garlic. Cook for 10 mins until sweet and softened - do not let them brown.
  • Turn up the heat and add beef. Break it up while cooking.
  • Add the remaining Ragu ingredients, EXCEPT for the sugar, once the beef is completely brown.
  • Stir and adjust heat until it bubbles very gently. Cover the pot and let it cook for 1.5 to 2 hours. Stir every so often. Remove the lid, and let the mixture simmer for 30 mins.
  • Note 6: The ragu will be ready when the meat has become tender and the sauce is thick and rich. Add sugar and salt to taste (Note 3).

CHEESE SAUCE:

  • Heat milk in a pan (optional, but it will thicken the sauce faster).
  • Melt butter in a large pan over medium-low heat. Add flour, and continue to mix for one minute.
  • Mix the milk into the flour as you pour it in. Add remaining milk once the mixture is mostly lump-free. If necessary, use a whisk to get rid of any lumps.
  • Heat to medium-high. Stir frequently at first, then more regularly after a couple of minutes. Continue stirring until the sauce thickens. This should take 5 to 8 minutes. The sauce should cover the back of a wooden spoon.
  • Add cheese, nutmeg and salt and pepper. Remove from heat. Mix until cheese melts. The Sauce should have the consistency of heavy whipping cream, but be easily pourable. (You need to be able drizzle it over the ragu when layering. See video). If the sauce is too thick, you can add some water or milk.

ASSEMBLE:

  • Pre-heat oven to 180°C/350°F
  • Use a 33 x 22 x 7 cm / 13 x 9 x 2.5'' baking dish.
  • Spread a little Ragu over the base and then cover it with sheets of lasagna. Tear the sheets to fit.
  • Spread 2 1/2 cups Ragu over the sheets, then drizzle 1 cup of Cheese Sauce over it.
  • Note 7: Top with the lasagna sheets. Spread another 2 1/2 cup Ragu and then 1 cup Cheese Sauce. Repeat the process of adding lasagna sheets and repeating it 1 more time.
  • Pour the remaining cheese sauce over the fourth layer of sheets.
  • Sprinkle with Mozzarella and bake for 25 minutes, or until golden.
  • Serve garnished with parsley or basil if desired. Let stand for 5-10 minutes before serving.