Ingredients
- 12 lasagna sheets
- 500g ground beef
- 200g pancetta, diced
- 1 onion, carrot, celery — minced
- 400g tomato passata
- 500ml whole milk
- 100g Parmigiano, grated
- 60g butter
- 60g flour
- Nutmeg, salt, pepper
Method
- 1
Sauté pancetta with onion, carrot, celery until soft.· 8m
- 2
Add beef, brown deeply, then deglaze and simmer with passata for ragù.· 90m
- 3
Melt butter, whisk in flour, then milk, season with nutmeg — make béchamel.· 10m
- 4
Layer ragù, béchamel, pasta sheets, Parmigiano in a baking dish.
- 5
Bake at 190°C until bubbling and golden on top.· 35m
- 6
Rest 10 minutes before slicing.· 10m