Italian · Dinner
Baked Layered Meat Pasta
Layers of tender pasta sheets baked with a slow-simmered beef ragu built from tomato paste and red wine, béchamel sauce, and melted mozzarella and Parmesan. The ragu simmers until rich and thick, then assembled with cheese and baked until the top turns golden and bubbling.
$5
25 minsPrep
65 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
688Calories
43.8gProtein
37.2gFat
38.2gCarbs
9.6gSugar
4.1gFiber
880mgSodium
141mgChol
16.4gSat Fat
1050mgPotassium
430mgCalcium
5.2mgIron
3.4mcgVitamin B12
9.8mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Chop the onion, garlic, carrot, and celery; bring a small pot of salted water to boil for the pasta.
2
Heat
In a saucepan over medium heat, sweat the onion, garlic, carrot, and celery for 5 minutes until softened and translucent.
3
Heat
Add the beef mince and sear over medium-high heat for 6 minutes, breaking it up, until browned with no pink remaining.
4
Heat
Pour in the red wine and simmer over medium heat for 2 minutes until reduced by half and alcohol smell dissipates.
5
Heat
Stir in the canned tomatoes, tomato paste, and bay leaf; simmer uncovered over low heat for 30 minutes until thick.
6
Heat
Cook the lasagna sheets in boiling water over high heat for 8 minutes until pliable, then drain and lay flat to cool.
7
Assembly
Melt the butter in a small saucepan over low heat, whisk in the flour, and cook 1 minute until fragrant.
8
Assembly
Gradually whisk the milk into the roux over medium-low heat for 3 minutes until it coats the back of a spoon.
9
Assembly
Spread ragu in a baking dish, layer with pasta, ragu, béchamel, and half the mozzarella and Parmesan; repeat.
10
Heat
Bake in a preheated 400°F oven for 20 minutes until the top is golden and bubbling at the edges.
11
Waiting
Let sit at room temperature for 10 minutes so the layers set and slice cleanly.
12
Plate
Cut into a single portion and transfer to a plate, spooning any escaped sauce back over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef mince
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp celery
- 1/2 cup120ml red wine
- 7 oz100g, a quarter of a 14 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 44 dried lasagna sheets (about 1.4 oz/40g)
- 2/3 cup160ml whole milk
- 2 tsp2 tsp butter
- 2 tsp2 tsp all-purpose flour
- 2 oz56g mozzarella
- 1 oz28g Parmesan
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 small bay leaf
