Lasagna

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the ragù

Step 2

1. Heat a pan and fry the lardons until golden.

Step 3

2. Add the onion and carrots; cook for 5 minutes until softened.

Step 4

3. Add the garlic and cook for 1 minute.

Step 5

4. Add the minced beef, breaking it up and browning it well.

Step 6

5. Stir in the tomato purée and cook for 1 minute.

Step 7

6. Pour in the red wine and simmer for 1–2 minutes.

Step 8

7. Add the chopped tomatoes plus ½ tin of water.

Step 9

8. Season with dried herbs, salt and pepper.

Step 10

9. Simmer for 15–25 minutes until thick and rich.

Step 11

2. Make the béchamel

Step 12

1. Melt the butter in a saucepan.

Step 13

2. Add the flour and stir for 1 minute to form a paste.

Step 14

3. Gradually whisk in the milk until smooth and slightly thickened.

Step 15

4. Season with salt, pepper, and a pinch of nutmeg.

Step 16

3. Assemble the lasagna

Step 17

1. Spread a thin layer of béchamel in your baking dish.

Step 18

2. Add a layer of lasagna sheets.

Step 19

3. Add a layer of ragù, then béchamel, then a sprinkle of cheddar and parmesan.

Step 20

4. Repeat layers 2–3 times.

Step 21

5. Finish with béchamel and plenty of cheese on top.

Step 22

4. Bake

Step 23

• Bake at 180°C (fan 160°C) for 35–45 minutes, until golden and bubbling.