RECIPE: Traditional Italian lasagne

Elizabetta Zottola, Castelli In Cucina, DenmarkAlbany Advertiser
Traditional Italian Lasagne.
Camera IconTraditional Italian Lasagne. Credit: supplied/supplied


2 tsp olive oil

1 onion, finely chopped

1 small carrot, diced

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1 small stalk of celery, diced

2 garlic cloves, crushed

750g beef mince

800g diced tomatoes

125ml Castelli Estate shiraz

55g tomato paste

Salt & freshly ground black pepper

Olive oil

6 fresh lasagne sheets

55g coarsely grated parmesan

Bechamel Sauce

60g butter

50g plain flour

Pinch of nutmeg

1L warm milk

Salt & pepper to taste


1. Over medium heat add the oil, onion and garlic to a large frying pan, stirring until the onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps until mince changes colour. Add the carrot, celery tomato, wine and tomato paste, and bring to a boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.

2. Meanwhile, to make the bechamel sauce, melt the butter over low heat, once it is liquid add the flour gradually whisking to avoid forming lumps. Add your warm milk, salt, nutmeg, and ground pepper. Stir rapidly with the whisk until it thickens and becomes smooth.

3. Preheat oven to 200C. Lightly grease a 3L ovenproof dish with olive oil. Pour a fine layer of the bechamel sauce over the prepared dish. Cover with a layer of ragu. Arrange lasagne sheet over the sauce. Top with a layer of bechamel and another layer of ragu. Continue layering with the remaining lasagne sheets, bechamel and the ragu, finishing with a thicker layer of bechamel and ragu. Sprinkle with parmesan cheese. Bake for 40 minutes or until cheese melts and is golden brown with bubbling edges. Remove from oven and set aside for 10 minutes to set before cutting into portions to serve.

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