Beef Lasagne

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Our slow cooked beef ragu is the perfect filling for this hearty lasagne. Allow about one hour 20 minutes extra for making the ragu.

The ingredient of Beef Lasagne

• 2 tablespoons olive oil
• 1 brown onion finely chopped
• 1 carrot peeled diced
• 2 celery sticks diced
• 100g prosciutto finely chopped
• 2 garlic cloves crushed
• 700g beef mince
• 1 cup red wine or massel beef stock
• 700ml bottle italian tomato pasta sauce
• 250g packet dried lasagne pasta sheets
• 80g mozzarella cheese coarsely grated
• 70g cup parmesan cheese finely grated
• 90g butter
• 1 2 cup plain flour
• 3 cups milk

The Instruction of beef lasagne

• make beef ragu heat oil in a large heavy based saucepan over medium heat add onion carrot celery prosciutto and garlic cook stirring for 7 to 8 minutes or until soft
• add mince cook stirring with a wooden spoon for 2 to 3 minutes or until mince begins to brown add wine or stock simmer for 2 minutes stir in pasta sauce and 1 2 cup cold water bring to the boil reduce heat to medium low simmer uncovered stirring occasionally for 1 hour season with salt and pepper
• preheat oven to 180u00b0c grease a 7 5cm deep 18cm x 22cm base 12 cup capacity baking dish
• make white sauce melt butter in a heavy based saucepan over medium high heat add flour cook stirring for 1 to 2 minutes or until bubbling remove from heat slowly add milk whisking constantly until smooth return to heat cook stirring for 8 to 10 minutes or until sauce comes to the boil season with salt and pepper
• spoon a little warm ragu over base of baking dish top with 1 layer pasta spoon over half the remaining ragu spoon over half the white sauce repeat pasta and ragu layers finishing with a layer of pasta spoon remaining white sauce over pasta combine mozzarella and parmesan sprinkle over lasagne cover with foil
• bake for 30 minutes or until pasta is tender uncover and cook for a further 10 minutes or until top is golden and edges bubbling stand for 10 minutes serve

Nutritions of Beef Lasagne

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