Lasagne

Lasagne

Ingredients

10 sheets of no-boil lasagna noodles (I prefer Barilla Lasagne Noodles)

For the ragout sauce:

400 gms minced beef

40 gms chopped onions

100 gms grated carrot

40 gms chopped celery

1 can strained crushed tomatoes

400 ml water

4 tbsp olive oil

80 gms grated Parmesan cheese

1 bay leaf

1 tsp paprika

Salt and pepper to taste

For the béchamel sauce:

900 ml of milk

50 gms butter

50 gms flour

¼ tsp ground Nutmeg

salt to taste

Directions

In a pan heat some olive oil and add bay leaf. Add the onions and fry well. Add celery and carrot and fry for a few minutes. Add minced meat and fry till brown. Add the paprika. Add the tomato paste and water and season with salt and pepper. Add some water and cook for about 20 minutes till meat is cooked. Keep aside.

In a saucepan, melt butter and add flour, whisk and add milk. Keep whisking while bringing the sauce to a boil. Add nutmeg and salt.

Grease an oven proof dish and spread a ladleful of béchamel sauce and some of the ragout sauce. Layer some sheets of the lasagna. Then pour some béchamel sauce and some ragout sauce. Sprinkle some parmesan cheese. Continue with the layers until you have used up all the sheets and the last layer must be of béchamel and sauce. Sprinkle the rest of the parmesan cheese on top. Bake in a preheated oven at 220 degrees for 20 minutes. Remove from oven and let it rest for 10 minutes before serving.