Lasagne al Forno (Baked Lasagne with Beef Ragù and Béchamel)

Ragù

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 2 tsp Fine sea salt
• 500 g Minced beef
• 2 cloves Garlic
• 150 ml Dry White Wine
• 400 g Canned whole peeled tomatoes
• ½ tsp Black pepper

Béchamel and assembly

• 60 g Unsalted butter
• 60 g Plain flour
• 700 ml Whole milk
• 80 g Parmesan
• 250 g Lasagna noodles
• 1 pinch Ground nutmeg

1. Heat the olive oil in a large pot over medium heat. Finely chop the onion, carrot and celery, then cook with 1 tsp of the fine sea salt for 8 to 10 minutes until softened and sweet.
2. Add the minced beef and cook for 8 to 10 minutes, breaking it up, until browned and any liquid has evaporated. Crush in the garlic and cook for 1 minute until fragrant.
3. Pour in the dry white wine and simmer for 2 to 3 minutes until reduced by about half. Add the canned tomatoes, crushing them with a spoon, then stir in the remaining 1 tsp fine sea salt and the black pepper, if using.
4. Bring to a gentle simmer, then cook uncovered on low heat for 35 to 40 minutes, stirring occasionally, until thick and rich. Take off the heat while you make the béchamel.
5. Heat the oven to 200°C (390°F). In a saucepan, melt the unsalted butter over medium heat, then stir in the plain flour and cook for 1 to 2 minutes until it smells biscuity but has not coloured.
6. Gradually whisk in the whole milk until smooth, then simmer gently for 6 to 8 minutes, whisking often, until thick enough to coat the back of a spoon. Season with a pinch of ground nutmeg, if using, and stir in about a third of the parmesan.
7. Spread a thin layer of ragù in the base of a baking dish. Add a layer of lasagna noodles, then spoon over more ragù and béchamel; repeat for 3 to 4 layers, finishing with béchamel and the remaining parmesan on top.
8. Bake for 30 to 35 minutes until bubbling at the edges and golden on top. Rest for 10 minutes before slicing so the layers set neatly.

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