Serves: 6Preparation time: 20 minsCooking time: 45 mins
1 quantity of Classic Ragu Sauce
1 quantity of Bechamel Sauce
300g precooked lasagne sheets
100g Parmesan cheese, freshly grated
For the Ragu
4 tbsp Filippo Berio Olive Oil
100g pancetta or chopped bacon
1 large carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
250g minced lean veal or beef
250g minced pork
75ml dry white or red wine
2 tbsp Cirio Tomato Paste
3 x 400g cans Cirio Plum Tomatoes
For Bechamel Sauce
85g plain flour
Pinch of nutmeg
For the Ragu: Heat the olive oil in a heavy based saucepan, add the pancetta, carrot, celery, onion and garlic. Fry gently for about 10 minutes.
Add the beef and pork mince and stir continuously with a wooden spoon to break down the lumps. Cook for 10-15 minutes until the meat is brown. Add the wine and cook for a further 5 minutes to let the alcohol evaporate. Stir in the tomato paste and then add the tomatoes. Bring to the boil and simmer over a very low heat for at least 90 minutes. Check occasionally to make sure the sauce is not drying out or sticking to the bottom of the pan. If it is, then just add a little beef stock or water.
For Bechamel Sauce: Melt the butter in a pan then, stir in the plain flour and gradually add the milk whisking continuously. Bring to the boil and simmer for 5 minutes. Season and finish off with a pinch of nutmeg.
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Lightly oil an ovenproof serving dish (30cm x 20cm) and spread 1/3rd of the Ragu over the base. Cover this with a ¼ of the Bechamel sauce, followed by a single layer of lasagne sheets. Repeat this process until you have 3 layers of pasta, finishing with a layer of Bechamel sauce and Parmesan cheese, ensuring that all the pasta is covered.
When you're ready to bake the lasagne place into a pre-heated oven, for 40-45 minutes or until it's bubbling and golden on top.