Classic Lasagna
CookLayers of slow-simmered beef ragù, béchamel, and pasta baked until bubbling and golden. A Sunday project that feeds a crowd.
- protein
- 34g
- carbs
- 58g
- fats
- 30g
- calories
- 680kcal
Ingredients
Steps
Brown the beef with onion and carrot, add passata, and simmer 30 minutes.
Make a béchamel: melt butter, stir in flour, then whisk in milk until thick.
Layer ragù, pasta, and béchamel in a baking dish, repeating three times.
Top with béchamel and Parmesan.
Bake at 190°C for 35 minutes until golden; rest 10 minutes.
