How to Make Speedy Lasagne alla bolognese

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Before you jump to Lasagne alla bolognese recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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We hope you got insight from reading it, now let's go back to lasagne alla bolognese recipe. You can cook lasagne alla bolognese using 18 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Lasagne alla bolognese:

1. Provide of For the ragù:.
2. You need 200 g of beef mince.
3. Get 200 g of pork mince.
4. Prepare 50-60 g of soffritto of diced carrots, onions and celery.
5. Use Glass of red wine.
6. Prepare 250 ml of passata sauce - see my recipe if you want to make it.
7. Get of Olive oil.
8. Get of Salt and pepper.
9. Get 40 ml of milk.
10. Use of For the bechamel:.
11. Provide 100 g of flour.
12. Get 100 g of butter.
13. Take 1 litre of full fat milk.
14. Use of Sprinkle of nutmeg - optional.
15. Prepare Pinch of salt.
16. Take of Other ingredients:.
17. Get 100 g of parmesan.
18. Take 250 g of Fresh lasagne sheets with spinach.

Instructions to make Lasagne alla bolognese:

1. First start with the ragù. Heat oil in a pan. Cook the carrots, onions and celery until soft. Then add the mince and brown. Now add wine and let it evaporate.
2. Add passata along with a glass of water. Season with salt and pepper and leave to simmer for 2-3 hours. Stir occasionally, add more water as needed.
3. After a while, prepare the bechamel. Gently heat milk in a pan. In another pan, melt the butter. Remove butter from heat and gradually add flour mixing strongly to remove lumps.
4. Now gradually add the milk. Stir continuously on a low heat for about 5 mins. Add salt and nutmeg.
5. When your ragù is ready it should be quite dense. Add milk, stir and set a side. Now preheat oven to 170. Get a roasting tin more or less the same size as the pasta sheets. Put a little ragù and bechamel on the bottom. Add the first lasagne sheet on top.
6. Layer up with ragù, bechamel and parmesan until all ingredients are finished. For the top and last pasta sheet, cover it with bechamel and parmesan.
7. Pop in the oven for about 25 mins. Leave to rest for 15 mins before serving. You could batch cook this, make the day before and reheat or freeze it.

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