Classic Beef Lasagne

Method

1. 1

   Ragù

   Brown the beef in olive oil, add the tomato purée, chopped tomatoes and beef stock and simmer for 45 minutes.

2. 2

   Layer

   Layer ragù, lasagne sheets and béchamel in a gastronorm tray, four layers deep.

3. 3

   Bake

   Top with mozzarella and bake at 180 °C for 40 minutes until golden and bubbling.

4. 4

   Rest

   Rest for 15 minutes before cutting into 24 portions.