Traditional Lasagne
Source and licence
"Traditional Lasagne" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Traditional_Lasagne, revision 4525561), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Traditional_Lasagne&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525561
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1½ lb (680 g) ground beef
- 4 cloves garlic, minced
- 1 can (28 oz/800 g) crushed tomatoes
- 10–15 basil leaves, chopped or torn
- ½ tsp dried oregano
- ¼ tsp black pepper
- 1 tsp salt
- ½ tsp white granulated sugar
- 225 ml dry red wine
- 1 pack of lasagne pasta sheets
- 1½ pints (850 ml) béchamel sauce
- Finely-grated parmesan
Method
- Heat the olive oil in a Dutch oven over medium high heat until shimmering. Add in ground beef and cook, breaking it up with a wooden spoon, until all liquid had evaporated and meat begins to sizzle (10–15 minutes).
- Stir in wine, scraping the pot to loosen the fond. Simmer until wine has evaporated.
- Add the crushed tomatoes, bring to a simmer, cover, and simmer for 20 minutes. Meanwhile, prepare the béchamel sauce.
- Preheat the oven to 375°F/190°C.
- Mix the basil, oregano, salt, and pepper into the ragu.
- Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of béchamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough béchamel sauce left to cover the top layer of pasta.
- Sprinkle grated parmesan over the pasta.
- Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.
- Serve.