Traditional Lasagna

Layers of rich pasta, savory meat sauce, creamy béchamel, and melted cheese, baked until golden and bubbling for a hearty and comforting Italian classic.

Ingredients

Ragù Sauce:

extra virgin olive oil
1 onion, finely diced
1 carrot, finely diced
1 stick celery, finely diced
200g pork mince
300g beef mince
1/2 glass dry white wine
750mL passata sauce
salt & pepper to taste

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Béchamel Sauce:

100g butter
100g flour
1L milk
100g That's Amore Grated Local Parmesan
salt & pepper

Lasagna:

300g lasagne sheets
250g That's Amore Scamorza Bianca, cubed
100g That's Amore Grated Local Parmesan

Instructions

Step 1

Ragù Sauce: Heat oil in a pan and sauté onion, carrot and celery on low heat for 10 mins or until vegetables are soft. Add pork and beef mince and cook until browned. Use a wooden spoon to break up and mix mince as it cooks.

Step 2

Once meat is brown, add white wine. Cook while stirring until wine is evaporated. Add passata sauce, season and stir. Simmer for 1 hour or until thick. Stir occasionally.

Step 3

Béchamel Sauce: Heat butter in a saucepan over low heat. As butter melts, add flour and mix well until there are no clumps.

Step 4

Gradually add milk and bring to a gentle boil. Add parmesan and stir. Cook for 10 mins or until thick.

Step 5

Lasagna: Pre heat oven to 180°. Coat bottom of baking dish with a layer of ragù.

Step 6

Cover first layer of ragù with an even layer lasagne sheets. Break sheets if required. Cover lasagne sheets with a ladle of ragù and béchamel. Scatter cubed scamorza bianca and a tbsp of grated parmesan.

Step 7

Repeat 4 or 5 times, finishing with béchamel sauce and cheese. Cover loosely with foil and bake 25 minutes.

Step 8

Remove foil and bake a further 5-10 minutes or until golden brown.

Step 9