Beef Lasagne

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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