# Lasagne

Lasagne is one of the best pasta dishes out there. Try change my mind...

- Servings: 6 servings
- Total time: 270 min
- Cuisine: Italian
- Language: en

## Ingredients

- 500 g beef mince
- 500 g pork mince
- 2 onions
- 3 carrots
- 3 celery stalks
- garlic
- 3 bay leaves
- 1 sprig thyme
- 1 large glass red wine
- 300 g tomato passata
- 1 litre beef stock
- 150 ml whole milk
- 1 parmesan rind
- salt
- pepper
- 166 g butter
- 166 g flour
- 1.5 litre whole milk
- grating nutmeg
- grating parmesan
- 8 lasagne sheets

## Instructions

1. Sear the pork and beef mince in some oil, in batches over a high heat until browned. Set aside.
2. Finely dice the onions.
3. Finely dice the celery stalks.
4. Finely dice the carrots.
5. Add the diced onions, carrots, and celery into the same pan and cook until softened and beginning to brown.
6. Add the thyme, bay leaves, and grated garlic, and cook for a few more minutes.
7. Add the red wine and cook for a few more minutes to allow the alcohol to evaporate.
8. Add the stock, passata, and parmesan rind.
9. Bring the ragu to a simmer, cover, and place into a preheated oven of 160 C / 320 F. Cook for 3-4 hours, checking hourly and adding more liquid if it is looking dry. Add the milk 1 hour before finishing.
10. Once cooked, remove the ragu from the oven and set aside.
11. Prepare the pasta dough by combining flour, eggs, and olive oil, then kneading until smooth. Wrap it and let it rest.
12. Melt the butter in a pan.
13. Add the flour to the melted butter, mix, and cook for a few minutes to remove the "floury" taste.
14. Gradually mix in the milk, continuously whisking to ensure no lumps form. Once all incorporated, cook for a few more minutes on the heat.
15. Remove the béchamel from the heat, add in the grated parmesan, a few gratings of nutmeg, and season with salt and pepper to taste. Set aside until ready to use.
16. Roll out the pasta dough into thin sheets using a pasta machine.
17. Cut the pasta sheets to fit the baking dish.
18. Add some of the ragu and béchamel to the bottom of your dish and spread out evenly.
19. Lay some sheets of pasta over the top, followed by a layer of ragu, then a layer of béchamel sauce, and finally a grating of parmesan. Repeat two more times, then finish with a generous grating of parmesan.
20. Cook the lasagne in a preheated oven of 180 C / 355 F until golden brown on top, about 45-60 minutes.
21. Remove from the oven and leave to cool for 30 minutes before serving.
22. Slice and serve the lasagne, garnished with extra grated Parmesan.

## Equipment

- Pan
- Chef's knife
- Cutting board
- Vegetable peeler
- Grater
- Corkscrew
- Wine glass
- Mixing bowl
- Pasta machine
- Baking dish
- Spatula

## Tips

- Check the ragu hourly and add more liquid if it is looking dry.
- Add milk to the ragu 1 hour before finishing.
- Cook the flour with the butter for a few minutes to remove the "floury" taste.
- Gradually mix in the milk for the béchamel, continuously whisking to ensure no lumps form.
- Allow the lasagne to cool for 30 minutes before serving.

## Source

- Original video: https://vm.tiktok.com/ZNdPxNeeA/
- Recipe page: https://www.cliprecipe.com/recipe/5216bd25-e3b1-4bb8-bfeb-c727b2371807
- Extracted: 2025-07-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt