Lasagna

After 1milli attempts and endless breaking lasagna sheets, I’ve finally perfected a recipe for my lasagna and it’s only right I share it! X

Enjoy and send me some flicks of your food,

Love Shezza xoxo

Ingredients:

- Barilla no-boil lasagna sheets

- Red wine stock pots

- Parmesan cheese

- Mozzarella cheese

- Nutmeg

- Olive oil

- Salt and pepper to taste

For the Ragu:

- 1 pound ground beef

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 2 carrots, finely diced

- 2 celery stalks, finely diced

- 1 cup red wine (use the red wine stock pots)

- 2 cans (14 oz each) crushed tomatoes

- 2 tablespoons tomato paste

- 1 teaspoon dried oregano

- Salt and pepper to taste

For the Bechamel Sauce:

- 4 tablespoons unsalted butter

- 1/4 cup all-purpose flour

- 4 cups whole milk

- Salt and pepper to taste

- 1/2 teaspoon freshly grated nutmeg

Instructions:

1. Preheat your oven to 190°C.

2. In a large pot, heat olive oil and sauté onions, garlic, carrots, and celery until softened. Add ground beef and cook until browned.

3. Pour in red wine (prepared with the red wine stock pots), letting it simmer for a few minutes until it reduces slightly.

4. Stir in crushed tomatoes, tomato paste, dried oregano, salt, and pepper. Simmer the ragu for about 20-30 minutes, allowing the flavors to meld.

5. In a separate saucepan, melt butter over medium heat for the bechamel sauce. Stir in the flour and cook, stirring constantly, for about 2 minutes to create a roux.

6. Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, whisking constantly, until it thickens. Season with salt, pepper, and freshly grated nutmeg.

7. In a baking dish, layer the bottom with a portion of the ragu.

8. Place a layer of Barilla no-boil lasagna sheets on top of the ragu.

9. Pour a portion of the bechamel sauce over the lasagna sheets, spreading it evenly. Sprinkle with Parmesan and mozzarella cheese.

10. Repeat the layering process until you run out of ingredients, finishing with a generous layer of cheese on top.

11. Cover the baking dish with foil and bake in the preheated oven for about 30-40 minutes or until the lasagna is hot and bubbly.

12. Remove the foil and bake for an additional 10-15 minutes or until the cheese is golden brown.

13. Let the lasagna rest for a few minutes before serving to allow the layers to set.

Enjoy your delicious lasagna with a flavorful ragu, red wine-infused richness, and layers of melted Parmesan and mozzarella cheese! X