La Lasagna

210 mins
Serves 1
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Directions

  1. 1Melt ghee in a pan.
  2. 2Melt ghee in a pan.
  3. 3Melt ghee in a pan.
  4. 4Chop the beef.
  5. 5Chop the beef.
  6. 6Chop the beef.
  7. 7Brown the chopped meat in the pan.
  8. 8Brown the chopped meat in the pan.
  9. 9Brown the chopped meat in the pan.
  10. 10Remove the browned meat from the pan.
  11. 11Remove the browned meat from the pan.
  12. 12Remove the browned meat from the pan.
  13. 13Chop the carrots.
  14. 14Chop the carrots.
  15. 15Chop the carrots.
  16. 16Chop the onion.
  17. 17Chop the onion.
  18. 18Chop the onion.
  19. 19Add more chopped meat to the pan to brown.
  20. 20Add more chopped meat to the pan to brown.
  21. 21Add more chopped meat to the pan to brown.
  22. 22Deglaze the pan with red wine.
  23. 23Deglaze the pan with red wine.
  24. 24Deglaze the pan with red wine.
  25. 25Add chopped carrots, celery, and onion to the meat.
  26. 26Add chopped carrots, celery, and onion to the meat.
  27. 27Add chopped carrots, celery, and onion to the meat.
  28. 28Add tomato paste to the mixture.
  29. 29Add tomato paste to the mixture.
  30. 30Add tomato paste to the mixture.
  31. 31Stir everything together.
  32. 32Stir everything together.
  33. 33Stir everything together.
  34. 34Pour the red wine from the deglazed pan into the meat and vegetable mixture.
  35. 35Pour the red wine from the deglazed pan into the meat and vegetable mixture.
  36. 36Pour the red wine from the deglazed pan into the meat and vegetable mixture.
  37. 37Season with salt.
  38. 38Season with salt.
  39. 39Season with salt.
  40. 40Season with black pepper.
  41. 41Season with black pepper.
  42. 42Season with black pepper.
  43. 43Cover the pot and cook for 3 hours.
  44. 44Cover the pot and cook for 3 hours.
  45. 45Cover the pot and cook for 3 hours.
  46. 46Melt butter in a separate pan.
  47. 47Melt butter in a separate pan.
  48. 48Melt butter in a separate pan.
  49. 49Add flour to the melted butter.
  50. 50Add flour to the melted butter.
  51. 51Add flour to the melted butter.
  52. 52Stir to create a roux.
  53. 53Stir to create a roux.
  54. 54Stir to create a roux.
  55. 55Take the pan off the flame.
  56. 56Take the pan off the flame.
  57. 57Take the pan off the flame.
  58. 58Pour cold milk into the roux.
  59. 59Pour cold milk into the roux.
  60. 60Pour cold milk into the roux.
  61. 61Whisk vigorously until smooth.
  62. 62Whisk vigorously until smooth.
  63. 63Whisk vigorously until smooth.
  64. 64Place the pan back on the flame and mix constantly until it boils and thickens.
  65. 65Place the pan back on the flame and mix constantly until it boils and thickens.
  66. 66Place the pan back on the flame and mix constantly until it boils and thickens.
  67. 67Add some salt to the béchamel.
  68. 68Add some salt to the béchamel.
  69. 69Add some salt to the béchamel.
  70. 70Grate nutmeg into the béchamel.
  71. 71Grate nutmeg into the béchamel.
  72. 72Grate nutmeg into the béchamel.
  73. 73Add olive oil to a pot of boiling water.
  74. 74Add olive oil to a pot of boiling water.
  75. 75Add olive oil to a pot of boiling water.
  76. 76Cook the lasagna pasta sheets, two pieces at a time, for half a minute.
  77. 77Cook the lasagna pasta sheets, two pieces at a time, for half a minute.
  78. 78Cook the lasagna pasta sheets, two pieces at a time, for half a minute.
  79. 79Remove the cooked pasta sheets and drain.
  80. 80Remove the cooked pasta sheets and drain.
  81. 81Remove the cooked pasta sheets and drain.
  82. 82Spread some béchamel on the bottom of a baking dish.
  83. 83Spread some béchamel on the bottom of a baking dish.
  84. 84Spread some béchamel on the bottom of a baking dish.
  85. 85Place a layer of pasta over the béchamel.
  86. 86Place a layer of pasta over the béchamel.
  87. 87Place a layer of pasta over the béchamel.
  88. 88Spread a layer of ragout over the pasta.
  89. 89Spread a layer of ragout over the pasta.
  90. 90Spread a layer of ragout over the pasta.
  91. 91Drizzle béchamel over the ragout.
  92. 92Drizzle béchamel over the ragout.
  93. 93Drizzle béchamel over the ragout.
  94. 94Grate Parmigiano Reggiano over the béchamel.
  95. 95Grate Parmigiano Reggiano over the béchamel.
  96. 96Grate Parmigiano Reggiano over the béchamel.
  97. 97Repeat layers of pasta, ragout, béchamel, and Parmigiano Reggiano.
  98. 98Repeat layers of pasta, ragout, béchamel, and Parmigiano Reggiano.
  99. 99Repeat layers of pasta, ragout, béchamel, and Parmigiano Reggiano.
  100. 100Add butter pieces on the top layer.
  101. 101Add butter pieces on the top layer.
  102. 102Add butter pieces on the top layer.
  103. 103Bake in the oven for half an hour at 200°C (392°F) until a crust forms.
  104. 104Bake in the oven for half an hour at 200°C (392°F) until a crust forms.
  105. 105Bake in the oven for half an hour at 200°C (392°F) until a crust forms.
  106. 106Remove the baked lasagna from the oven.
  107. 107Remove the baked lasagna from the oven.
  108. 108Remove the baked lasagna from the oven.
  109. 109Cut and serve the lasagna.
  110. 110Cut and serve the lasagna.
  111. 111Cut and serve the lasagna.

Ingredients

  • Celery
  • Celery
  • Celery
  • Carrots
  • Carrots
  • Carrots
  • Onion
  • Onion
  • Onion
  • Beef
  • Beef
  • Beef
  • Tomato paste
  • Tomato paste
  • Tomato paste
  • Red wine
  • Red wine
  • Red wine
  • Ground meat (mince)
  • Ground meat (mince)
  • Ground meat (mince)
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Milk
  • Milk
  • Milk
  • Butter
  • Butter
  • Butter
  • Flour
  • Flour
  • Flour
  • Nutmeg
  • Nutmeg
  • Nutmeg
  • Pasta
  • Pasta
  • Pasta
  • Ghee (clarified butter)
  • Ghee (clarified butter)
  • Ghee (clarified butter)
  • Salt
  • Salt
  • Salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Olive oil
  • Olive oil
  • Olive oil

Equipment

PanKnifeCutting boardPotSpatulaLidWhiskGraterTongsBaking dishOven

Tips

  • Have a lot of patience when making lasagna.