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
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
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