LASAGNE AL RAGÙ piatto SIMBOLO della TRADIZIONE ITALIANA piatto della DOMENICA e delle FESTE

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while Pecorino is often less costly.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat, while ricotta can be more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers flavor without alcohol, and broth is a budget-friendly substitute.

Finely chop celery, carrot, and onion.

Heat extra virgin olive oil in a shallow pan.

Add chopped ingredients and quickly sauté without burning.

Add 400g of ground veal and brown it well on all sides.

Add half a glass of white wine and salt; let it simmer until the wine evaporates.

Add 1 tablespoon of tomato paste and fry well with the meat.

Prepare a simple tomato juice with garlic, basil, and oil, adding 4 or 5 tablespoons.

Add a generous half glass of water and let it simmer, covering and lowering the heat to cook slowly for 1 to 1.5 hours.

Prepare béchamel sauce by making a roux with 30g of butter and 30g of flour, then slowly adding 500ml of milk to avoid lumps.

Simmer the béchamel until it reduces, adding a pinch of nutmeg, black pepper, and a little salt.

Set the béchamel aside once ready.

Add two basil leaves to the ragù for aroma after it has reduced.

Assemble the lasagna by spreading ragù on the bottom of a large pan, followed by béchamel and a sheet of fresh lasagna pasta.

Repeat layering with ragù, béchamel, and grated Parmesan cheese until all layers are formed, finishing with plenty of Parmesan cheese on top.

Bake at 180°C (convection or fan-assisted) for 30-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens