How to Make BEEF LASAGNA Like an Italian

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Warm a generous amount of extra virgin olive oil in a large pot over low heat.
2. Add the diced carrot, celery and onion and cook for 5-10 minutes, until they start to soften.
3. Add the minced meat, break it up with a wooden spoon and stir occasionally until it browns.
4. Add the glass of red wine and let it simmer, stirring now and then, until it evaporates.
5. Stir in 1 ½ bottles of passata over medium-low heat, cover and simmer for one hour, stirring now and then.
6. Remove the lid, add one glass of water and cook on low heat for another hour with the lid off, stirring and adding more water only if the sauce has dried up too much.
7. Make the béchamel: melt the butter slowly in a small saucepan over low heat, then whisk in the flour until no flour is visible.
8. Add the milk gradually (about a quarter at first), whisking constantly, until the sauce is creamy and thick to your liking. Take off the heat and season with a sprinkle of salt and nutmeg.
9. Brush the baking tray with olive oil or melted butter, spread a scoop of meat sauce on the bottom, then lay the first layer of pasta sheets, cut to fit the dish.
10. Layer meat sauce, pecorino or Parmigiano, provolone and fresh mozzarella, then a little béchamel spread thinly; repeat with pasta layers until you have 5-6 layers.
11. Finish with plain tomato sauce spread edge to edge, including the corners. Cover with foil and bake at 180°C/350°F (fan forced) for 20 minutes.
12. Remove the foil, sprinkle generously with pecorino or Parmigiano and bake uncovered for another 10 minutes, then let cool.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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