Lasagne with Red and White Sauce

Name: Lasagne with Red and White Sauce
Yield: 8 servings
Cuisine: Italian
Ingredients: 2–3 tbsp olive oil; 1 onion, chopped; 2–3 cloves of garlic, minced; 1 sprig rosemary, leaves removed and minced; 1 tsp dried oregano; 2–3 mid-sized carrots, chopped small or shredded; 1–2 sticks of celery, chopped small; 1 lb (450 g) ground beef; 3–4 cups ({{convert|0.75|-|1|kg|lb|abbr=on|disp=s}}) tomato pulp or crushed tomatoes; 7–10 basil leaves, finely chopped; Salt; Black pepper; ½ cup (70 g/2.5 oz) flour; ½ cup (8 tbsp/1 stick/{{convert|125|g|oz|abbr=on|disp=s}}) butter; 1 quart (950 ml) whole milk, cold; Salt; Pepper; 4–5 sprigs fresh thyme; Nutmeg; 1 box ({{convert|1|lb|g|abbr=on|disp=s}}) Lasagna noodles, optionally cooked according to package directions; 1 ½ cups ({{convert|185|g|oz|abbr=on|disp=s}}) grated mozzarella

lasagnepasta saucebakedwhole milkitalianmain coursebutterpasta and noodlesbasilground beefcarrotcelerywheat flourgarliclow-moisture mozzarella

8 servings

Ingredients

Sl No	Description	Quantity	Macros split
1	–3 tbsp olive oil	3 tbsp	398 kcal0g protein · 0g carbs · 45g fat	Buy
2	onion	1 piece	47 kcal1g protein · 11g carbs · 0g fat	Buy
3	–3 cloves of garlic	3 clove	22 kcal1g protein · 5g carbs · 0g fat	Buy
4	sprig rosemary	0 g	—	Buy
5	dried oregano	1 tsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
6	–3 mid-sized carrots	0 g	—	Buy
7	–2 sticks of celery	226 g	32 kcal2g protein · 7g carbs · 0g fat	Buy
8	ground beef	1 lb	984 kcal118g protein · 0g carbs · 54g fat	Buy
9	–4 cups tomato pulp	4 cup	211 kcal7g protein · 37g carbs · 4g fat · 10g fibre	Buy
10	–10 basil leaves	0 g	—	Buy
11	Salt	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
12	Black pepper	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
13	flour	0.5 cup	429 kcal14g protein · 89g carbs · 2g fat · 3g fibre	Buy
14	butter	0.5 cup	860 kcal1g protein · 0g carbs · 97g fat	Buy
15	whole milk	946 g	738 kcal36g protein · 53g carbs · 43g fat · 0g fibre	Buy
16	Salt	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
17	Pepper	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
18	–5 sprigs fresh thyme	0 g	—	Buy
19	Nutmeg	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
20	box Lasagna noodles	0 g	—	Buy
21	grated mozzarella	1.5 cup	960 kcal72g protein · 12g carbs · 72g fat	Buy

Total, all ingredients4681 kcal · 252g protein · 214g carbs · 317g fat · 13g fiberestimated

Per serving585 kcal · 31g protein · 27g carbs · 40g fat · 2g fiberestimated

Directions

Heat olive oil in large pot on medium heat.

Add the onion and garlic, and stir. Let fry for about 2–3 minutes. Do not let the garlic burn.

Add rosemary oregano, carrots, and celery. Stir and cook for another 2 minutes.

Stir in the ground beef. Cook until it is fully browned.

Stir in the tomato pulp, basil, salt, and pepper.

Cook everything for about 20 minutes, stirring occasionally. If it gets too thick, add some water.

Melt the butter in a heavy-bottomed pot over medium-low heat.

When the foam has subsided, add the flour and whisk until it is smooth and free of lumps. This is called a roux.

Cook the roux for 5–6 minutes on low until the floury taste has disappeared. Do not let it brown.

Gradually stir in the cold milk until fully incorporated, with no lumps.

Cook over medium heat, stirring until the mixture comes to a simmer.

Simmer, stirring, for a few more minutes.

Stir in the salt, pepper, thyme, and nutmeg.

Allow the bechamel to cool.

Preheat oven to 390°F/200°C.

Cover bottom of casserole dish with a bit of Bolognese sauce.

Cover with a layer of lasagna noodles, breaking or cutting to fit if necessary.

Layer on some Bolognese sauce and bechamel sauce. Keep on layering lasagna noodles, Bolognese sauce, and bechamel sauce until you reach the rim of the dish.

Cover with mozzarella.

Bake for about 30–40 minutes until the top is golden brown.

Lasagne with Red and White Sauce

Ingredients

Directions

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