Pasta

Sofritto Ragù Lasagne

A rich beef, pork and pancetta ragù layered with pasta and creamy béchamel, baked until golden and bubbling.

Prep15 mins

Cook, with ready ragù40–45 mins

Ragù from scratchAllow 1½–2 hours simmering

Servings

2people

Ingredient quantities update automatically

Make the sofritto ragù first. Open your ragù recipe for 2 people. The shopping list includes its ingredients when this meal is planned.

Method

Make the sofritto ragù first, using the linked recipe scaled to your chosen servings, or use ragù you have already prepared. Finish simmering uncovered until thick, with no watery liquid pooling around the meat. Remove the bay leaves and woody herb stalks.
Heat the oven to 180°C fan / 200°C conventional. For two servings, use a baking dish approximately 20 × 15 cm. Use a larger dish when increasing the servings.
Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook for 2 minutes.
Gradually whisk in the milk. Simmer gently for 5–7 minutes, stirring, until smooth and thick enough to coat a spoon.
Stir in half the Parmesan, the nutmeg and a little salt and pepper.
Spread a thin layer of ragù over the bottom of the dish. Add lasagne sheets, another layer of ragù and some white sauce. Repeat, finishing with pasta covered completely by white sauce.
Scatter over the remaining Parmesan. Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake for another 15–20 minutes, until golden, bubbling and the pasta is tender when pierced. Follow the sheets’ packet instructions if they require a longer cooking time.
Rest for 10–15 minutes before cutting.