Raora's Lasagna
A real lasagna with slow-cooked ragù, creamy besciamella, and layers of love. They say patience is a virtue - today we're testing it!
PrepPrep Time
30 min
CookCook Time
90 min
DiffDifficulty
Medium
Equipment
- Large pan for ragù
- Saucepan for besciamella
- Whisk
- 9x13 inch baking dish
- Cutting board
- Chef's knife
Ingredients
Instructions
Start the soffritto
Cook onions, carrot, and celery in a large pan until soft and fragrant. This is the flavor foundation!
Make the ragù
Add ground meat and let it cook slowly with tomato sauce. Low and slow is the way to go - let it simmer while you prep the next step.
Prepare the besciamella
In a small pot, melt butter and add flour little by little. Slowly pour in warm milk while whisking until smooth and creamy. No lumps allowed!
Start layering
Now the fun part! Start with a spoon of ragù on the bottom of your dish. Then add pasta sheets, white sauce, and a sprinkle of parmigiano.
Repeat with love
More sauce, more love, more layers. Keep going until you run out of ingredients!
Top it off
Finish with some mozzarella on top. You know, just in case.
Bake until golden
Bake until golden and bubbly - but don't touch it yet!
Let it nap
Let it rest a little bit. Lasagna always needs a nap. Then slice, serve, and smile!
Chef's Notes
They say patience is a virtue, and lasagna will test yours! The slow-cooked ragù and homemade besciamella are worth every minute. That’s amore!
Watch the video for better instructions and all the fun!