Slow-Cooked Ragu Lasagne with Creamy Mornay Sauce
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Prep: 30 mins
Cook: 4 hrs 15 mins
Serves: 6
Difficulty: Medium
From Craig Humphreys's locker
An epic lasagne with slow cooked ragu and creamy mornay sauce. Because the meat sauce takes a long time, I usually cook a double batch and freeze half of it for a future lasagne or to mix through fettuccine for a quick pasta dish.
Ingredients
For the Ragu Sauce
250 gbeef mince / ground beef
250 gpork mince / ground pork
125 mlgood quality red wine
125 gdiced smoked pancetta
400 gchopped tomatoes (tinned / canned)
300 mlchicken stock
1large onion (chopped)
2 stickscelery (chopped)
1large carrot (grated)
handfulfresh basil leaves
3 tbspolive oil
to tastesalt
to tastepepper
For the Mornay Sauce
100 gsalted butter
100 gplain flour / all-purpose flour
1 ltrwhole / full fat milk
50 gparmesan (grated)
¼whole nutmeg (grated)
to tastesalt
to tastepepper
For the Lasagne
12pasta sheets
40 gparmesan (grated)
30 gbutter (cut into 1cm cubes)
for drizzlingolive oil
to tastepepper
Nutrition (per serving)
Calories650 kcal
Protein35g
Very high
Fiber4g
Good
Carbs30g
Low
Fat45g
High
Sugar8g
Moderate
Sodium850mg
High
Cholesterol120mg
High
Good
Moderate
High (watch out)
High (beneficial)
Note: All nutrition values are estimates based on common RDA guidelines and are for reference only. Green indicates good levels, amber means moderate. Red is used when sugar, sodium, or cholesterol levels are high (which you should watch out for), while blue highlights high protein or fiber (which is generally good). Optimal ranges vary by individual needs, activity level, and health goals.