Classic Lasagne al Forno with Beef Ragu & Béchamel Sauce - Simple & Homemade
Classic Lasagne al Forno with beef ragu, béchamel sauce, and a parmesan crust is the ultimate comfort food that belongs in every Italian kitchen. As a little cat with a passion for fine dining, I love the aroma that fills the house as the lasagne gratins to a golden brown in the oven. Many think it's complicated, but it's actually quite easy when you take the time to make a fresh, homemade beef ragu and a velvety béchamel sauce. You can whip up a meal that brings joy without any processed products. The combination of tender beef, delicate pasta, and a crispy cheese crust is simply unbeatable. This recipe is perfect when you want to treat yourself to something special. Grab your apron, we're cooking a piece of Italy right in your kitchen – prepared fresh and with great attention to detail!
Ingredients
Preparation
First, finely dice the onion (1) and the garlic clove (1) and sauté in olive oil (10 ml) until translucent.
Add the ground beef (150 g) and sear thoroughly until well browned.
Briefly toast the tomato paste (20 g) and deglaze with the strained tomatoes (200 ml). Let the ragu simmer over low heat for about 15 minutes.
For the béchamel sauce, melt the butter (20 g) in a pot and whisk in the flour (20 g).
Gradually add the milk (250 ml) while whisking constantly until a creamy sauce forms.
Layer a small casserole dish alternating with the beef ragu (150 g), a layer of lasagne sheets (4), and some béchamel sauce (250 ml).
Finally, sprinkle everything with the freshly grated parmesan (50 g).
Bake the lasagne in a preheated oven at 200 degrees (Celsius) for about 25 minutes until golden brown and the crust smells wonderful.
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