Sausage Ragu Lasagne

• Olive oil(1 tbsp)
• Italian Sausage(600 g)
• Onion(1)
• Carrot(1)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Beef Broth(250 ml)
• Dried Oregano(1 tsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Butter(60 g)
• All-Purpose Flour(60 g)
• Milk(700 ml)
• Nutmeg(½ tsp)
• Parmesan(80 g)
• Lasagna Sheets(250 g)
• Mozzarella(200 g)

Method

1. 1

   Heat {Olive oil} in a large pan. Finely chop {Onion}, {Carrot}, and {Celery}, mince {Garlic}, and remove the sausage meat from {Pork sausage} casings if needed.

   ~10 min

2. 2

   Add {Pork sausage} to the pan and break it into irregular bite-size pieces. Cook until lightly browned, then stir in {Onion}, {Carrot}, and {Celery}. Cook until softened, then add {Garlic}, {Tomato paste}, {Oregano}, {Thyme}, {Salt}, and {Black pepper}. Cook for 2 minutes.

   ~12 min

3. 3

   Pour in {Canned tomatoes} and {Beef Stock}, add {Bay leaf}, and bring to a gentle bubble. Simmer until thick, rich, and spoonable, stirring now and then.

   ~25 min

4. 4

   Meanwhile, melt {Butter} in a saucepan. Whisk in {Flour} and cook briefly, then gradually whisk in {Milk} until smooth. Cook until thick enough to coat a spoon, then stir in {Nutmeg} and half the {Parmesan}.

   ~10 min

5. 5

   Heat the oven to 190°C. Remove the bay leaf from the ragu. In a baking dish, layer a little ragu, then {Lasagne Sheets}, more ragu, béchamel, and a little {Mozzarella}. Repeat until used up, finishing with béchamel, the remaining {Mozzarella}, and the remaining {Parmesan}.

   ~10 min

6. 6

   Bake until bubbling at the edges and golden on top.

   ~35 min

7. 7

   Rest the lasagne before slicing and serving.

   ~8 min